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.
Not a Plain Cheesecake Recipe
As much as I love cheesecake, I’ve never published a classic cheesecake recipe. There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, caramel turtle cheesecake, or Amaretto cheesecake. Plus more cheesecake in my published cookbooks. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.
To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s 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 it.
Preparing my cheesecake recipe is rather simple—it’s baking the 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 this cheesecake recipe.
- Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
- 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.
- Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). 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.
- 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.
- 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 from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tight and pre-bake it to help prevent any sogginess.
You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. Or you could use a Biscoff pie crust instead if you’d like.
I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch 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.
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 have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
You see, 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 this cheesecake recipe is well worth it.
Cooling & Chilling Cheesecake
Another way to help prevent cheesecake cracks is to initially cool it inside the oven. You can see me do this in the video below. 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.
For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process, try my no-bake cheesecake instead.
4 Success Tips for Perfect Cheesecake
To summarize, here are some tricks I discussed:
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour.
- 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 serve it with this simple raspberry sauce. Or you could top with homemade lemon curd, chocolate ganache, salted caramel, strawberry topping, blueberry sauce topping, 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.)
If you’re really looking to take your toppings to the next level, check out my pecan pie cheesecake or caramel apple cheesecake pie.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- 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.
- 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.
- Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings, like homemade whipped cream or salted caramel, when serving cheesecake.
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Best Classic Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours, 45 minutes (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 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.
- 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. You will have close to 6 cups of batter.
- Prepare the simple water bath (see note): If needed for extra visuals, see my How to Make a Cheesecake Water Bath; 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. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. 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.)
- Bake cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. 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 in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
- 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.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: 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.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Roasting Pan | Rubber Spatula
- Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
- Toppings: One of my favorite toppings for this cheesecake is raspberry sauce. Or you could top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, or whipped cream. The topping from my pecan pie cheesecake is also an option!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close oven to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- Room Temperature Ingredients: 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!
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. 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 for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Keywords: cheesecake
Made this cheesecake today for my nephew’s Communion and got the most compliments on this cheesecake then other recipes I used before. I added fine sugar to the top and made it a brulee. So good! Thank you!
★★★★★
Hi Sally, I made this Cheesecake last year and it was phenomenal. And I want to make this again for my sister wedding as a 3 tier Cheesecake. Do you think this sturdy enough as.a 3 tier? And how to modify the recipe to make it as a white chocolate Cheesecake. Please I need your help. And thanks in advance. Hoping for your answers.
★★★★★
Hi Ana! I haven’t tried this recipe as a white chocolate cheesecake before, so I can’t be much help there. Stacking cheesecake really isn’t ideal, but if the layers are COLD enough, they could sit nicely on top of one another.
Hi again Sally, I would like you to know that I stacked the 3 tier Cheesecake and modified this recipe into white chocolate successfully. So thank you so much for this phenomenal recipe. Cheers to you!
★★★★★
I made this cheesecake without the crust and replaced 1 cup sugar with 1/2 cup Splenda for a low carb desert. My family loved it. Great recipe. Thank you.
★★★★★
I used this recipe to make mini cheesecakes (removable bottom mini cheesecake pan) I had been struggling with the cheesecakes falling so this time I tried to do the mini cheesecakes in a water bath. I just covered the bottom of the pan and up the sides with tin foil then put them in a pan with water. They came out perfect!!! I also cooled them 3 ways. 10 mins in oven with the door open. 10 mins out of oven but still in the pans with water then about 20 min in pan on a cooling rack. Just thought I would share as I really struggled with this!! Thank you for the recipe. It is amazing!!!
1 recipe made 48 mini cheesecakes!!
★★★★★
I am going to make this recipe on in 2days for a birthday 🙂 🙂 pretty excited. However I have a few questions before I even start 🙁
— Which rack would you suggest to put the pan on?
–Would it not affect the cake if I open the oven in the middle of the baking time and try to tent it with foil?
–Is there a magic number between 55-70mins that worked for people ?
Sorry its my first time baking a cheesecake, and Im nervous
Hi Arie, place the cheesecake on the center rack of your oven. I usually make the tent while the oven is closed and then quickly open the oven door and place it on top – if you don’t leave the oven open for too long it will be fine! And with cheesecake you really have to go by the look rather than the time since every oven is slightly different – so just keep an eye on it beginning at 55 minutes! I hope you love it!
Sally, hands down the best cheesecake I have ever made. Your step by step directions are wonderful. I’ve made many cheesecakes but this one “takes the cake”. I made it for a lunch with my parents who are in their mid 80’s and everyone raved about it. It’s creamy but not too creamy – just perfect. It beats the Cheesecake Factory cheesecake! Thank you for this and all of your wonderful recipes with all of your helpful tips.
Amazing. I just made this for a birthday celebration at work. Rave reviews. I will definitely make this again. The toppings were a hit too. I made your salted caramel sauce and fresh raspberry sauce.
★★★★★
This recipe is phenomenal! Pleased my aunt who compliments no one on their baking. A perfect simple cheesecake. Thanks for sharing your recipe!
★★★★★
I made this for Easter and it came out perfectly! I only had non-fat sour cream but it was still super rich and creamy. Also, I didn’t do the water bath but I followed the note about placing a pan of water on the lowest rack and it came out with no cracks. I will definitely make this again!
★★★★★
Baking for Easter: Cheesecake #1 (not your recipe) came out looking like the Hayward Fault after a 6.0 quake; lots of cracks. Cheesecake #2 (your recipe) is perfect. I added orange peel and a little Fiori di Sicilia extract to your recipe for a citrus-flavored cheesecake. Thank you! The recipe is so well written and demonstrated that it is impossible to fail.
★★★★★
Made this today for Easter tomorrow. No cracks!
★★★★★
Everyone love my chessecake when I use this recipe but I have a problem. My spring for pan have a lip and I can never get the cheese cake off the bottom with out ruining the crust .. any advice?
★★★★★
Flip the springform pan over, so the lip is underneath. You can also use parchment instead of aluminum foil on the pan. The cheesecake will slide right off of the pan.
Hi Sally, Love your recipes. I would like to make this cheesecake with Vanilla Wafers instead of the graham crackers. Do you think this will taste okay?
This crust is excellent with crushed vanilla wafers. Use the same amount of vanilla wafer crumbs.
Thank you. Making it today for Easter.
★★★★★
If I wanted to use already made graham crust, would I still have to do the water bath? If yes, how would I do it? Thank you!
Hi Awo, is the graham cracker crust in a springform pan or a pie dish? A pie dish won’t be large enough– this is a lot of cheesecake batter! If it’s in a springform pan, follow the water bath instructions as listed.
I was tasked with the job of making a classic cheesecake for a wedding shower (I’ve made plenty of other flavors but never plain). I increased the crust a little as my pan was 10.25 inches but otherwise followed the recipe to the letter. Perfect – rave reviews from the newlyweds and guests!
★★★★★
This looks delicious! Have you ever made a coffee flavoured version? I’m thinking of adding some espresso powder, using Oreo crumbs and topping with your chocolate ganache. Any recommendations for the amount of espresso powder?
PS I love your recipes and your website!!
★★★★★
Hi Melissa! YUM! I recommend 2 teaspoons of espresso powder. Give the batter a taste, then add a little more if desired. Oreo crumbs and chocolate ganache would be over the top good. I need to try it sometime. I love coffee flavored desserts!
Sally, love this recipe and the cheesecake is delish!!! I was wondering this is my second time making the cheesecake and it gets brown around the edges. I did tent with foil half way through baking. Can you help me out?
Hi Nancy! Did the oven rack position change from the 1st time you made the cheesecake? The best way to prevent super brown edges on the cheesecake is to tent it with foil. You can even tent with foil the whole time in the oven, if desired!
Hello Sally,
I hardly ever write a review, but I just have to tell you this. I made your cheesecake for the first time for my middle daughter’s birthday and I think it was the best cheesecake I have ever baked . Everyone in my family loved it. Thank you for this recipe. It is definitely a keeper and I will make it from now on. So delicious!
I was looking for a cheesecake recipe that included sour cream and lemon juice and came across yours. I used my German springform pan ( 26cm) and the cake came out great.Also I put a pan with hot water on the lower rack and will do this again next time.
You should have named this cake” Heavenly Cheesecake” , because it is simply superb.
I made a homemade cherry topping, but this cake really needs nothing else and luckily I just had the topping for anyone to add,because most of us enjoyed the yummy cake without the cherries.
So thank you again and thank you for all the hints.
★★★★★
Hi Sally, I never had any luck with wrapping the pan with foil then one day I thought of using an oven or crock pot bag. I roll down the sides of the bag ,put the cheesecake into it, place it in a larger pan and add water. No leaks!!
★★★★★
Made 2 times now, 1st, no water bath. Second, water bath. 1st one was absolutely wonderful! Never thought I could do it. Second one, I do not know only because I’m giving as a birthday present. Hope I get a taste!!!!
★★★★
Just made this today. It’s on the counter cooling. It looks just beautiful. No cracks!! Can’t wait to taste it tomorrow.
★★★★★
Hello Sally,
I just wanted to ask, if I wanted to add a little to the cheesecake,with lemon juice and lemon zest, what would the measurements be, if you recommend it at all?
Hi Diana! For a lemon cheesecake, I recommend adding 3 Tbsp of fresh lemon juice and 1-2 Tablespoons of lemon zest. The bake time should be about the same.
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!!