Classic Cheesecake Recipe

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Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Look no further for a creamy and smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence! Recipe on

Welcome to the May Baking Challenge! Last month, I found myself completely stuck on the May Baking Challenge recipe. I felt pressured to top croissants, the April Baking Challenge, and was about to settle on French macarons but my brain quickly vetoed that notion. I figured we could all use something a little more approachable in May, so I swapped light-as-air cookies for a heavier-than-bricks cheesecake recipe. You’re welcome, pants!

(PS: here’s my original French macaron tutorial if you’re interested. And this cheesecake isn’t heavier than a brick, I promise!)


Look no further for a creamy and smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence! Recipe on

Not Plain Cheesecake

As much as I love cheesecake, I’ve never published a classic cheesecake recipe. There’s always been peanut butter, sprinkles, blueberry swirls, Snickers, pumpkin, lemon, red velvet, or Nutella. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.

To me, classic cheesecake is creamy, silky, and smooth. My cheesecake recipe is not quite as dense as New York cheesecake, but boasts equal richness and is just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!

While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about her.

How to make the best cheesecake with blocks of real cream cheese on

Preparing cheesecake is rather simple, it’s baking cheesecake that could result in a flop. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.

How to Make Classic Cheesecake

You only need a few basic staple ingredients for cheesecake.

  1. Block cream cheese: Four 8-ounce blocks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the blocks of cream cheese and not cream cheese spread. There’s no diets allowed in cheesecake, so don’t pick up the reduced fat variety!
  2. Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
  3. Sour cream: 1 cup. I recently tested cheesecake with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirls!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
  4. A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea.
  5. Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not overmix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.

And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter, hardly the way we want to start!

How to Make a Graham Cracker Crust

Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter and granulated sugar from my original graham cracker crust recipe by 1 Tablespoon each. I find this crust remains a little more crunchy. Make sure you pack the crust in very tight and pre-bake it to help prevent any sogginess.

I like to use the bottom of a small measuring cup to pack the crust tightly into the springform pan. Speaking of, you’ll need a 9 or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.

This is the best cheesecake recipe! Recipe and video on sallysbakingaddiction.comHow to prepare a water bath for cheesecake on

How to Make a Cheesecake Water Bath

I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask? I actually wrote an entire post about a cheesecake water bath years ago. I figured it’s time for an update and a video tutorial, so here goes nothing!

Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for your cheesecake is well worth it. I can’t say enough how valuable it is!

Look no further for a creamy and smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence! Recipe on

Cooling & Chilling Cheesecake

This cheesecake recipe takes about 1 hour to bake.

  • Another way to help prevent cheesecake cracks is to initially cool it inside the oven. You can see me do this in the video above. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake– from hot oven to cool counter– so do your best to control the environment by leaving the cheesecake inside. Does this make sense?

After the cheesecake cools in the oven for 1 hour, place it on the counter to cool. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.

Look no further for a creamy and smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence! Recipe on

Look no further for a creamy and smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence! Recipe on

4 Tips for Perfect Cheesecake

To summarize, here are some tricks I discussed:

  1. Do not over-mix the cheesecake batter
  2. Bake in a water bath
  3. Leave cheesecake in the cooling oven for 1 hour
  4. Cool completely at room temperature

Cheesecake Toppings

Enjoy your velvet-rich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit, so I made a simple raspberry sauce. You can also top with homemade lemon curd, salted caramel, strawberry compote, or homemade whipped cream. Get creative or keep it simple. Either way, it’s going to impress. (And you’d totally eat it off the floor… Chandler and Rachel style.)

Homemade raspberry dessert sauce recipe on

Look no further for a creamy and smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence! Recipe on

How to Freeze Cheesecake

  1. Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator
  2. Freeze on springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
  3. Freeze without springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
  4. Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
  5. Do not freeze cheesecake with any toppings. Prepare toppings for serving cheesecake.

Classic Cheesecake


Graham Cracker Crust

  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 5 Tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar



  1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  2. Make the crust: Using a food processor, pulse the graham crackers into crumbs. Pour into a medium bowl and stir in sugar and melted butter until combined. (You can also pulse it all together in the food processor.) Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow crust to slightly cool as you prepare the filling.
  3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
  4. Prepare the simple water bath (see note): Watch my video tutorial above; the visual guide will assist you in this step! Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in. Whichever is easier for you.)
  5. (Note: if you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.) Bake cheesecake for 55-70 minutes or until the center is almost set. When it's done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven and allow to cool completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.
  6. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
  7. Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Make ahead tip: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.

Recipe Notes:

  1. For the fresh raspberry sauce: Combine 2 cups fresh or frozen raspberries (do not thaw if using frozen), 3 Tablespoons granulated sugar, and 1 teaspoon fresh lemon juice in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, continue to stir and allow to simmer for 5 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Store for 1-2 weeks in the refrigerator.
  2. A note on the water bath: Some readers have baked cheesecakes with a large pan of hot water on the rack beneath the baking cheesecake. In this manner, the cheesecake does not bake directly in a roasting pan of water. I have never tried this method, but many report back with great reviews! This is a wonderful alternative if you do not own a large roasting pan or are nervous about your springform pan leaking. Simply place a large baking pan filled with 1 inch of hot water on the bottom rack of the oven.
  3. Why is everything at room temperature? Bring all cold ingredients to room temperature before beginning. Room temperature ingredients combine quickly and evenly, so you won't risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
  4. Non-US readers: With the help of other non-US readers who do not have access to graham crackers, here is a basic crust recipe you can follow for a 9-inch springform pan. 250g digestive biscuits + 100g butter + no sugar. Grind the digestive biscuits into crumbs, melt the butter, and mix with the crumbs. Press into pan and pre-bake as directed in step 2. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It's thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I've heard from other non-US readers.

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Join the May Baking Challenge

Always classic and never out of style, cheesecake is May’s Baking Challenge. If an entire cheesecake is too much, I’m sharing a scaled down recipe for 9 mini cheesecakes on my blog later this week. There’s also this small-batch cheesecake recipe from my dear friend Christina’s cookbook, too! You can make cheesecake in any proportion or any flavor for the May Baking Challenge. I’m excited to see how you bake and serve it!

If you’re not into this recipe, here is the alternate May Baking Challenge:

After you make the baking challenge recipe or alternative, share your photos throughout this month using #sallysbakingchallenge on Instagram or Twitter, or upload a photo of your recipe to my Facebook page or Facebook group. Or email it to me! By doing so, you’re automatically entered in the $250 giveaway!!


  1. This is exactly the same recipe that I have used for years. I have tried several more….some with both sour cream and heavy cream; some with more cream cheese…..but this is my favorite and turns out perfect. After about 60 years of cooking I can now cook this cheesecake and NEVER have it crack. I hate the cracking especially if your topping is going to be transparent. There are several steps to stop cracking……don’t overbeat…..but don’t underbeat either. Use the water bath and make sure the water is hot before adding the foil wrapped pan. Make your batter the night before and let it sit overnight in the fridge (this was a secret shared with me by a friend who managed a Cheesecake Factory). This reduces the air. Cover the batter with a sheet of plastic wrap so it will not dry out before putting in the fridge overight. After you pour the batter into the pan…..pick up the pan and drop from about an inch to the cabinet to get the air bubbles out of the batter. It usually takes 15 or more times until you are not seeing the air bubbles rise to the top. and finally….cool super slow. I turn off the oven and crack the door and leave for at least an hour…..take out of the oven leaving in the water bath for another 30 minutes to an hour….then out of the water bath on the cabinet…..and finally into the fridge. I love changing up crusts and toppings to make this same recipe so different. I made one for the 4th of july and the crust was coconut, pecans and butter and the topping was German Chocolate Cake Icing. It was gone in about 30 minutes…..super good.

    1. I made this recipe and it was fantastic, but it did crack a little. I love your tips, I have one question…if you put the batter in the fridge the night before, do you have to bring it back to room temp before baking?

  2. Hi Sally!! I have baked many many cheesecakes over the years, but never tried a Classic Cheesecake until I came across your recipe the other day, and my boyfriend said that looks good!! The next day I tried your Classic Cheesecake recipe, and every single person that tried a piece said that it was hands down the BEST cheesecake that they had ever had!! :-O So thank you for sharing yet again, a fantastic recipe!! Your tips and tricks work great!! I too am a huge fan of the water bath method ;-). To be honest, I’m really not a fan of Classic Cheesecake without some type of topping on it at least….but even I LOVED it plain as well :-O. Just turned the oven off a few minutes ago…just baked another one tonight because I was getting so many requests for another already!! Thanks again!! Love your recipes and tutorials!!

  3. This was so amazing!!!! I am tempted to eat the whole thing but really would like for my pants to button. The only thing that I have a question about is the crust. On the bottom it was breaking up a little bit so I feel like maybe there was too much moisture or I added to much of something. It tasted delicious but it just didn’t all come out in one piece. It also may just be that it needed chilled more?

    1. Hi Stephanie! Could have needed a little extra chill time OR you can try reducing the butter in the crust. That should help! I’m so glad you love the cheesecake. Thank you so much for trying my recipe!

      1. Awesome, I will try that next time. Thank you so much and keep doing what you’re doing? Ever since I found your blog, I have been on it every single day anticipating which recipe to make next. Thank you for making it so easy for us to feel like we can achieve even the hardest desserts!

  4. Hi Sally,

    If I wanted to add some caramel or salted caramel to the cheesecake batter, how much would you recommend adding and should I reduce any other ingredients? Thanks so much!

    1. Hi Barbara! I recommend beating in salted caramel with no other changes to the recipe. You could even sub some brown sugar for white sugar (use 1/2 cup each) to really intensify that caramel-like flavor.

  5. Hi Sally! I made your cheesecake back in the spring and everyone (myself included!) loved it. I recently purchased 4 in. spring form pans and was considering making small cheesecakes for a few friends at Christmas as gifts. I was wondering if you could help me figure out how to convert the recipe for a smaller sized pan? I probably could try to figure it out if I truly tried, but I wanted to make sure that I had the expertise and advice from you! If not, that’s fine too – I know you’re a busy woman! Thank you for all you do – love your recipes!

    1. Hi Nicole! I’m happy you love this classic cheesecake too! Glad to help. I would begin by halving the recipe (crust included) and filling your 4-inch pans about halfway full. I’m really unsure of the bake time though!

  6. This is the first time ever I write a review for a recipe I follow … just deliciously PERFECT !! Thank you so much for you trustful recipes looking forward to trying much much more

  7. Hi Sally,

    I baked this cheesecake for Thanksgiving and got so many compliments! It was absolutely perfect and surprisingly easy to make, especially with all of your tips. They were so incredibly helpful and I would have been lost without them! I just have a question about baking time and how to tell when the cake is done. I baked it for 75 minutes and it wiggled in the middle so I assumed it was done but it was a bit under cooked in the very center of the cake. Any other recommendations about how to tell if it’s done? I don’t want to bake it much longer because it was already starting to brown. I appreciate any recommendations and thank you for the amazing recipe!

    1. Hi Becky! I am SO happy that this cheesecake was a hit!

      The BEST way to determine if a cheesecake is finished baking is to jiggle the pan. That’s really the secret! If the edges are set and the center slightly jiggles– you’re golden. If you like it slightly more “set” then you can bake until the center no longer jiggles. You can tent the top of the cheesecake with aluminum foil to prevent over-browning. 🙂

  8. This is the third time I tried making cheesecake. When pouring into the pan whenI get to the bottom of the bowl the mixture is lumpy and thick. Why??

    1. Hi Janet! This often happens with cheesecake batter since you are working with SO MUCH batter at once. The mixer (or your whisk/spoon) simply can’t get to the bottom of the bowl. It’s no problem– simply re-mix that lumpy and thick portion with your mixer until it’s smooth.

  9. Hi Sally!
    I forgot to put in a review. I made this for Thanksging of this year. Omg. It is the best cheesecake ever!! I made many, but, for some reason, your recipe gave me luck and it tasted Devine. My guest loved it. I usually not crazy about the graham cracker crust, but yours was the best tasting. I also made the salted Carmel sauce and your lemon curd. This is saved and it will be my new best cheesecake recipe! Thank you so much. Ps. I would give your recipe 10 stars.

  10. Sally,
    Could one simply mix all wet ingredients, minus the cream cheese, thoroughly? Then, add the softened cream cheese and mix just ’til inorporated? Have you ever tried this?

    Just wondered if it would make a difference.

    1. I don’t suggest it as that would over-whip the eggs causing cracks all over the baked cheesecake. Best to add them last and beat them for as little time as possible. Hope this helps!

  11. Baked this last Saturday evening and it’s fantastic!

    Used the water bath method for first time ever and it worked well. No cracks in cheesecake whatsoever, and, I actually added all 3 eggs at the same time. I figured it would be less mixing than adding them 1 at a time, especially since overmixing is supposed to cause cracking. Thanks for an awesome recipe!

  12. Hi Sally,

    This is the best recipe, it makes perfect cheesecakes every time! This year for Christmas I wanted to make a white chocolate raspberry swirl cheesecake. How much melted white chocolate would you add and how much would you decrease the cream cheese and sour cream? Thanks so much!

    1. Hi Alicia! I’m so glad you enjoy this cheesecake recipe! I haven’t tested a white chocolate version yet, but decreasing the sour cream would be where I begin. I’m unsure of the amount without testing it myself, but please let me know if you try anything!

  13. Hi Sally ,
    I would like to say thank you for this amazing recipe. I made this perfectly with no crack and it was so so so good and delicious. And one thing that I really like on this recipe was not sickening sweet and not heavy… My family and I really enjoyed this dessert. So thank you again.
    But I have a question for you how can I turn this into Oreo Cheesecake? I really love to make this again as an Oreo version. Please help. TIA

  14. Hi Sally, Just made your cheesecake and raspberry sauce for the first time and can’t wait to indulge. However, I have a concern. When removing the foil there were leakage from the bottom. Should I be worried.

    1. Leakage of water into the springform pan? I wouldn’t worry. If anything, the crust may taste a little moist but it’ll blend right into the cheesecake filling.

  15. Hello Sally!!! (again) OMG!!! I cannot believe that I made this cheesecake. It’s the best cheesecake I have ever had. That includes “The Cheesecake Factory” it is absolutely Delicious. Never heard of the water bath and admit I were a little nervous. Turns out that’s one of the secrets to the deliciousness. Also made the raspberry sauce with fresh raspberries, sooo good. Thank you soooooo much.

  16. Hi Sally! I’ve made this recipe several times now and it is DELICIOUS! I have a question though – I left my springform pan at work and wanted to make it tonight. Could I use a cake pan or pie pan? Thanks so much!

    1. Hi Lexie! I’m so glad you enjoy this cheesecake recipe. Unfortunately, a pie dish and regular cake pan aren’t large enough for the cheesecake unless you divided it between 2 pie dishes or cake pans.

  17. I thought I might share with you a bakers secret for a creamier cheesecake. You don’t need heavy cream, or sour cream and all that stuff. Just add two extra egg yolks to your favorite recipe. You could even keep it very basic. 2 pkgs cream cheese, 2 eggs + 2 egg yolks and 2 t. vanilla. The egg is what makes it creamier. Not the cream.

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