There is something irresistibly comforting about sinking your fork into a rich, creamy slice of the Best Classic Cheesecake Recipe that I simply cannot get enough of. This cheesecake strikes the perfect balance between a buttery, crumbly graham cracker crust and a smooth, velvety cream cheese filling that melts in your mouth, delivering just the right hint of sweetness and tang. Whether you’re making it for a special occasion or just to treat yourself, this timeless dessert never fails to impress and delight every palate at the table.
Ingredients You’ll Need
This recipe uses simple, essential ingredients that come together beautifully to create a cheesecake full of flavor and perfect texture. Each one plays a crucial role in crafting that iconic cheesecake experience.
- Cooking spray: Ensures the springform pan releases the cheesecake effortlessly without sticking.
- 9 graham crackers (about 1 sleeve), finely crushed: Forms the classic base with a buttery crunch and subtle sweetness.
- 6 tbsp. unsalted butter, melted: Binds the crust crumbs and adds richness and depth.
- 1/4 cup granulated sugar (for crust): Balances the buttery crust with a touch of sweetness.
- Pinch of kosher salt (for crust): Enhances flavor by cutting through the sweetness.
- 4 (8-oz.) blocks cream cheese, softened: The star ingredient that gives the cheesecake its creamy texture and tangy flavor.
- 1 cup granulated sugar (for filling): Sweetens the filling to perfection without overpowering.
- 3 large eggs: Provide structure and help the cheesecake set gently.
- 1/4 cup sour cream: Adds moisture and a subtle tang that balances richness.
- 1 tsp. pure vanilla extract: Elevates the flavor with a warm, aromatic note.
- 2 tbsp. all-purpose flour: Gives stability to the filling, preventing cracks while keeping it smooth.
- 1/4 tsp. kosher salt (for filling): Enhances overall flavor and balances sweetness.
How to Make Best Classic Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing an 8″ or 9″ springform pan with cooking spray to prevent sticking. Next, mix together the finely crushed graham crackers, melted butter, sugar, and salt in a large bowl until the texture resembles wet sand. This mixture will form the flavorful base and sides of your cheesecake. Press it evenly into the bottom and sides of the pan, making sure it’s well packed for a sturdy crust. Bake it for 12 to 15 minutes until fragrant and just beginning to darken. Set it aside on a wire rack to cool before adding the luscious filling.
Step 2: Make the Cheescake Filling
Beat the softened cream cheese and sugar in a large bowl using a handheld mixer or stand mixer on medium-high speed until smooth and lump-free. The silky texture at this stage is key to a creamy cheesecake. Add the eggs one at a time, blending well after each addition to fully incorporate the air and maintain fluffiness. Gently fold in the sour cream and vanilla extract to add moisture and flavor depth without deflating the batter. Finally, stir in the flour and salt just until combined to make sure the filling won’t crack or fall apart as it bakes.
Step 3: Bake in a Water Bath
Pour the cheesecake batter into the cooled graham cracker crust, smoothing the top. To protect the cheesecake from cracking and ensure even baking, wrap the bottom of the springform pan tightly in foil. Place the springform pan inside a large roasting pan and pour boiling water halfway up the sides. This water bath keeps the cheesecake moist and gently bakes it for about 1 hour and 30 minutes, until the center jiggles slightly when nudged.
Step 4: Cool and Chill
Once baked, turn off the oven and prop the door open slightly. Let the cheesecake cool inside for about an hour to prevent sudden temperature changes that cause cracks. Remove the foil and refrigerate the cheesecake for at least 5 hours or ideally overnight. This chilling step is crucial for the flavors to meld and the texture to firm up into luscious perfection.
How to Serve Best Classic Cheesecake Recipe
Garnishes
A plain slice of this cheesecake is a delight, but if you want to add a little flair, fresh berries like strawberries, blueberries, or raspberries add vibrant color and a refreshing contrast. A dusting of powdered sugar or a drizzle of chocolate or caramel sauce also brings a lovely touch of elegance and extra sweetness.
Side Dishes
Serve slices alongside a dollop of lightly whipped cream or tangy lemon curd to brighten up the richness. For a casual gathering, pair it with a cup of rich coffee or a glass of dessert wine to complement the creamy, decadent flavors.
Creative Ways to Present
Try individual cheesecakes in small ramekins for a charming presentation, or top each slice with edible flowers for a special occasion. Layer crushed cookies and cheesecake filling in parfait glasses for a fun twist that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store in an airtight container in the refrigerator. It will maintain its creamy texture and fresh flavor for up to 4 days—perfect for enjoying throughout the week.
Freezing
You can freeze cheesecake slices by wrapping them individually in plastic wrap and foil, then placing them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving to preserve its silky richness.
Reheating
Cheesecake is best served chilled, but if you prefer it slightly warmer, let it sit at room temperature for 30 minutes before eating. Avoid microwaving as it can alter the texture and cause it to become grainy.
FAQs
Can I use a different crust instead of graham crackers?
Absolutely! You can substitute with crushed digestive biscuits or even chocolate cookies for a unique twist, but the classic graham cracker crust is what gives the Best Classic Cheesecake Recipe its signature flavor.
Why do I need to use a water bath when baking cheesecake?
The water bath helps the cheesecake bake evenly and gently by preventing the edges from cooking too quickly, which reduces the risk of cracks and creates a smooth, creamy texture.
Can I make this cheesecake gluten-free?
Yes, simply use gluten-free graham crackers or a gluten-free cookie crust to accommodate gluten sensitivities without sacrificing taste or texture.
How do I know when the cheesecake is done baking?
The cheesecake is ready when the edges are set and the center still jiggles slightly when you gently shake the pan. This look ensures a creamy and not overbaked interior.
Can I add flavors or toppings directly into the cheesecake batter?
You can! Adding ingredients like lemon zest, cocoa powder, or even swirls of fruit preserves before baking can create exciting variations, but the Best Classic Cheesecake Recipe shines beautifully in its pure, traditional form.
Final Thoughts
Trust me when I say this Best Classic Cheesecake Recipe is a must-try for anyone who loves a dessert that’s timeless, indulgent, and truly satisfying. It’s straightforward to make, yet delivers stunning results that will have everyone asking for seconds. Once you master this classic, feel free to get creative, but never underestimate the simple joy of that perfect, creamy slice right from the pan. Happy baking!
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Best Classic Cheesecake Recipe
- Total Time: 8 hours 5 minutes (including chilling time)
- Yield: 8 servings
Description
This Best Classic Cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust. Baked in a water bath for an extra creamy texture and perfectly set center, this cheesecake is rich yet balanced, making it an ideal dessert for any occasion.
Ingredients
Crust
- Cooking spray
- 9 graham crackers (about 1 sleeve), finely crushed
- 6 tbsp. unsalted butter, melted
- 1/4 cup granulated sugar
- Pinch of kosher salt
Filling
- 4 (8-oz.) blocks cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp pure vanilla extract
- 2 tbsp all-purpose flour
- 1/4 tsp kosher salt
Instructions
- Prepare Crust: Preheat your oven to 325°F. Grease an 8 or 9-inch springform pan with cooking spray to prevent sticking.
- Mix Crust Ingredients: In a large bowl, combine the finely crushed graham crackers, melted butter, 1/4 cup granulated sugar, and a pinch of kosher salt until the mixture resembles wet sand.
- Press and Bake Crust: Press this mixture firmly onto the bottom and up the sides of the prepared springform pan. Bake the crust for 12 to 15 minutes, until fragrant and the edges darken slightly. Remove from the oven and let cool on a wire rack.
- Prepare Filling: In a large bowl, beat the softened cream cheese and 1 cup granulated sugar with a handheld or stand mixer on medium-high speed until smooth and lump-free.
- Add Eggs and Flavorings: Add the eggs one at a time, beating after each to incorporate. Fold in the sour cream and vanilla extract gently. Then add the flour and 1/4 tsp kosher salt, beating just until combined to avoid overmixing.
- Assemble Cheesecake: Pour the filling into the cooled graham cracker crust in the springform pan.
- Set Up Water Bath: Wrap the bottom of the pan tightly in aluminum foil to prevent leaks. Place the pan into a large roasting pan and pour boiling water into the roasting pan until it comes halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracking.
- Bake Cheesecake: Bake the cheesecake for about 1 hour and 30 minutes until the center slightly jiggles but isn’t liquidy. Turn off the oven, crack the oven door open, and let the cheesecake cool gradually for about 1 hour to avoid sudden temperature changes that could cause cracks.
- Chill: Remove the cheesecake from the water bath and foil. Refrigerate it until fully chilled, at least 5 hours or preferably overnight for best texture and flavor.
Notes
- Ensure cream cheese is at room temperature before mixing to avoid lumps.
- Do not overmix the batter once flour is added to keep the cheesecake dense and creamy.
- Using a water bath helps prevent cracks and promotes smooth texture.
- Allow the cheesecake to cool gradually in the oven before chilling to maintain its structure.
- For best results, let the cheesecake chill overnight.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
