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
