Why You’ll Love This Recipe

Creamy and Rich Texture: The combination of cream cheese and sour cream results in a luscious, melt-in-your-mouth experience.
Versatile Base: The classic flavor pairs wonderfully with various toppings, from fresh fruits to chocolate ganache.
Make-Ahead Dessert: Cheesecake can be prepared in advance, making it convenient for entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Granulated sugar
Unsalted butter
Cream cheese
Sour cream
Granulated sugar
Vanilla extract
Eggs

Directions

Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 325°F (163°C) for 10 minutes, then set aside to cool.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined. Incorporate the eggs one at a time, mixing on low speed just until blended. Gently fold in the sour cream.
Assemble and Bake: Pour the filling over the cooled crust. Place the springform pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks. Bake at 325°F (163°C) for 55-70 minutes, or until the center is set and the top appears dull.
Cool and Chill: Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge to loosen, then cool for an additional hour. Refrigerate for at least 4 hours, preferably overnight, before serving.

Servings and Timing

Servings: 12
Preparation Time: 20 minutes
Cooking Time: 55-70 minutes
Cooling and Chilling Time: Approximately 5 hours

Variations

Fruit Toppings: Top with fresh berries, fruit compote, or a drizzle of fruit syrup for added freshness and flavor.
Chocolate Swirl: Incorporate melted chocolate into the filling for a marbled effect.
Nut Crust: Substitute part of the graham cracker crumbs with finely chopped nuts for a different texture and taste.

Storage/Reheating

Refrigeration: Store the cheesecake in the refrigerator, covered, for up to 5 days.
Freezing: Cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

FAQs

How do I prevent my cheesecake from cracking?

Using a water bath during baking and allowing the cheesecake to cool gradually in the oven with the door slightly ajar can help prevent cracks.

Can I use low-fat cream cheese?

For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat versions may result in a less creamy consistency.

Is it necessary to bake the crust before adding the filling?

Yes, pre-baking the crust helps it set and provides a firmer base for the filling.

Can I make this cheesecake without a springform pan?

A springform pan is ideal for easy removal, but you can use a regular cake pan lined with parchment paper. Ensure there’s enough overhang to lift the cheesecake out after cooling.

How do I know when my cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle. An internal temperature of 150°F (65°C) indicates it’s done.

Can I add flavors to the cheesecake filling?

Absolutely! You can mix in ingredients like lemon zest, cocoa powder, or flavored extracts to customize the flavor.

What’s the purpose of the water bath?

A water bath provides gentle, even heat, reducing the risk of cracks and ensuring a smooth texture.

How long should I chill the cheesecake before serving?

It’s best to chill the cheesecake for at least 4 hours, but overnight chilling yields the best results.

Can I use a different type of crust?

Yes, alternatives like cookie crumbs (e.g., Oreos) or sponge cake can be used for the crust.

How should I slice the cheesecake for clean cuts?

Use a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Conclusion

This classic cheesecake recipe offers a rich and creamy dessert that’s sure to impress. With its smooth filling and customizable crust, it’s a versatile treat suitable for various occasions. Whether enjoyed plain or adorned with your favorite toppings, this cheesecake is bound to delight your taste buds.

Cheesecake

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Classic Cheesecake Recipe – A creamy, rich, and timeless dessert that’s perfect for any occasion. This baked cheesecake with a graham cracker crust delivers a smooth, velvety texture and can be customized with your favorite toppings. Ideal for gatherings or make-ahead treats.

Author: Laura
Prep Time: 20min
Cook Time: 55min
Total Time: About 6.5 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust:
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
Make the Filling:
In a large mixing bowl, beat cream cheese until smooth. Add sugar and vanilla extract, mixing until combined. Add eggs one at a time, mixing on low speed. Fold in sour cream.
Assemble and Bake:
Pour filling over the cooled crust. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides. Bake at 325°F (163°C) for 55–70 minutes, until center is set and top is dull.
Cool and Chill:
Remove from oven and cool for 10 minutes. Run a knife around the edge, then cool for 1 hour more. Refrigerate at least 4 hours or overnight before serving.

Notes

Use full-fat cream cheese for the best texture.
A water bath helps prevent cracking.
Chill overnight for the best flavor and firmness.
Customize with toppings like berries, chocolate ganache, or fruit compote.