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.
I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my cookbook, Sally’s Baking 101. The one in the book also includes a recipe for an optional cherry sauce topping!
One reader, Randy, commented: “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★”
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 this simply stunning dessert.
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 cheesecake to the next level, check out my pecan pie cheesecake, cinnamon swirl 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.
Reader Photos!
Feel free to email or share your recipe photos with us on social media. 🙂
Print
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. This recipe is also in my cookbook, Sally’s Baking 101.
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 the 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 (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
- Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/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 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula 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 the 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 should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
- Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 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 | Silicone 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!
Reader Comments and Reviews
Hi Sally! Can I mix different flavors into this same recipe — for example, adding Oreo pieces or a swirl of caramel sauce?
Hi Marissa, cheesecake can be somewhat tricky, since the right ratio of ingredients are needed for it to properly set. It should work just fine to add some crushed Oreos to this cheesecake batter. We haven’t tested a salted caramel version, but the plain cheesecake is fantastic topped with salted caramel sauce. If you’re interested, we have a few other cheesecake recipes here too!
Great Recipe! Comes out perfect every time. I scramble the eggs before I incorporate which works great.
This is the best cheesecake I’ve ever baked. Hands down. I made it for my son’s 13th brithday. I had never done the water bath and the slow cooling method. It was so creamy and delicious!!
I made this in Texas at my sister’s house in a regular oven,it turned out great. I’m home now and only have an Oster counter top oven ,can I make it again in this oven?
Hi Denise, we can’t say for sure the results of baking this cheesecake in a countertop oven. Do you often have success baking with it? Let us know if you try!
I am new to baking! When I made this recipe and it looked just like the picture I think I might have cried because it looked just like it. I have never felt so confident in the kitchen until I stumbled across this website. <3
So happy to hear this!!
This was my first cheesecake and it came out incredible. Rave reviews from friends. Look no further, this recipe is perfection. Can’t wait to try your amaretto cheesecake recipe!
This was my first cheesecake and it came out incredible. Rave reviews from friends. Look no further, this recipe is perfection. Can’t wait to try your amaretto cheesecake recipe!
I am just making this for my daughter’s birthday. Baked for 60 min at 350. In the step where you turn off the oven with door open a crack for an hour. Just noticed the the cheesecake is cracking all over. Do you know why?
Hi Shelly, there are a few different reasons why a cheesecake may crack. Here’s everything you need to know about how to prevent cracks in cheesecake. We hope it’s a hit!
Can I cut this in half, I’d like a 6” cake? Also are temps listed for convection or regular bake?
Halving the recipe should work just fine, Kim. We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Thanks for your question. I was also wondering.
The oven settings are so important and I find this vital information is never mentioned to my amazement. Readers should not have to ask when nearly all ovens today have fan bake and conventional bake, big difference.
This is an extremely delicious cheesecake! Sometimes you can’t beat the simplicity. I have wondered if I could possibly substitute sugar with honey?
Hi Lauren, we haven’t tried this recipe with honey – it may take some testing to get right. Let us know if you do!
I made this cheesecake recipe for a fruit swirl cheesecake and it came out amazing. Do you think I could use this same cheesecake base if I were to do an apple crumble cheesecake?
We haven’t tested that, but let us know if you do, Sydney – sounds delicious! You may also love our caramel apple cheesecake pie recipe.
Sally, can plain Greek yogurt be used as substitute for sour cream?
I love your recipes and have made many of the desserts.
Thank you!
Full fat plain or Greek yogurt works in the place of sour cream. Enjoy!
Hello! Making this cheesecake for a grooms cake at a wedding this weekend. I’ve used your recipe before. What’s the best way to remove the cake from the bottom of the pan and place on a cake drum?
Hi Kelly, some bakers will use a piece of parchment, but otherwise we find gently shimmying a knife and/or cake lifter works too. Hope it’s a hit!
Thank you. Thats what I was thinking.
This recipe has been quite a hit with my whole family! If I want to make a 6 inch cheesecake instead, would I cut all the ingredients in half?
Hi Heather, you can try cutting the recipe in half for a 6 inch pan. We have not tested it this way so we’re unsure of the bake time. Or, you may enjoy this small batch cheesecake which uses a loaf pan.
How could I make this a chocolate cheesecake?
Hi Ashley, we haven’t tested a chocolate version, but what we would try is to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate.
Hi Sally, I always love your recipes but was wondering why there is no salt in this recipe? I like making your recipes without modifications since they are so well-tested, but I may add a bit of salt to the batter and crust. Just curious as to whether this was intentional. Thanks!
Hi Courtney! Cream cheese has a salty flavor and we don’t find any extra is needed. Let us know if you give it a try!
Hi Sally,
I did end up trying this recipe, added maybe an 1/8 tsp of salt but it probably wasn’t needed. It came out perfectly! My friends and the doorman in my building loved it!
Hello. Thank you for the recipe. It came our perfect but brown on top, not burned. Why is your cheesecake all white on top? please. Do you scrap the top or what do you do please.
Hi Eli, if your cheesecake was browned, it was likely over-baked. Did you use a water bath?
I’ve made this cheese cake a few times. Absolutely love it! I’ve got a reputation with friends now as the cheesecake lady. I’m in charge of baby shower desserts next week. I’m wondering about baking it in a muffin tin for easy individual servings? Have you tried this? How would I water bath it?
Hi Bonnie! Here’s our mini cheesecakes recipe 🙂
Hello Sally, thank you for the recipe. I made this cheesecake three times and it always gets praise from my family! I want to make it again but with a double crust on the top and bottom. Do you think I can just follow this recipe as is and double the crust and spoon half of it on top? or are there any other adjustments that need to be made?
Hi Latun, so glad you love this cheesecake recipe! We haven’t tried doing a crust on top, so are unsure of what to recommend. If you try something, please let us know how it goes!
Hello back! I’ve done it with a double crust and it turned out amazing! Another change I made is that I added one and a half tablespoon of cornstarch because I used tub cream cheese which has more water and less fat than Philadelphia cream cheese (the latter isn’t available where I am). I also used creme fraiche instead of sour cream because sour cream is also not available in my country.
I thought that the difference between New York Cheesecake and Classic Cheesecake, was that Classic Cheesecake didn’t have sour cream.
Hi Sally,
I love cheesecake and this recipe looks perfect! I’ve been asked to make one for 10 people. I was wondering, would it turn out well if I made half the recipe in a 20 cm pan? Also, I don’t have a springform pan. Any tips for traditional pans? Thanks for sharing!
Hi Liliana, this recipe is really best in a springform pan. For a cheesecake made in a traditional pie dish, here is our cheesecake pie. Enjoy!
AMAZING! Thank you, Sally. First time making a cheesecake and it was delicious. You instructions are so very helpful!
Best cheesecake I’ve ever made
Can I make a chocolate crust instead of a graham cracker crust? If so what would be good to use for it?
Hi Mary, an Oreo cookie crust would be lovely with this cheesecake!
Hello! I love this recipe! But I wanted to ask if I can lower down the temp to 160C?
Wow! My family raved. I accidentally put a cup of sugar in the crust. I substituted 3/4 cup Greek yogurt in for one of the bars of cream cheese. And I topped it with home made cherry preserves and fresh cherry halves.
Absolutely delicious! A family favorite. So creamy and rich. Big fan!
Hi! Can this be made with a premade 10” pie crust? Would the water bath be any different?
Hi Christopher, You can use either a 9- or 10-inch springform pan with no adjustments! When we bake this in a 10-inch pan we don’t change the filling amount,
Friends and family loved this classic cheesecake served with Sally’s fresh strawberry topping. I used the “alternative” water bath method and the cheesecake was moist and dense. In the past year I began baking after a 30-year hiatus. Sally’s Baking Addiction is my go-to. The instructions are very clear, and I really appreciate the additional notes and explanations.
Best cheesecake I have ever made! So easy to make and is the creamiest, smoothest, most delectable dessert ever! I will definitely be using this recipe only in the future. Thank you so much!
First I just want to say and I love and trust this site so I use it frequently when looking for baking recipes. I’ve tried a few cheesecake recipes recently and I was a little concerned when I saw this called for entire blocks of cream cheese. The ratios I was seeing more of use half the cream cheese and same eggs so I figured this would be a lot heavier and I was right. Literally in weight and in texture. If you’re looking for a super dense thick cheesecake this is for you. If you like lighter and fluffier then look elsewhere.
I followed this recipe to the tee!! Ask my family and friends about me following a recipe! Usually, I alter here and there. But I was not going to take any chances with $8 worth of cream cheese and some special eggs. Well except the crust, I used brown sugar instead of white sugar. I followed every other step with the water bath and leaving the cake in the oven with door slightly ajar for the hour recommended. This cheesecake came out so smooth! The smoothest cheesecake ever! I topped it with a mixed berry compote and whipped cream! Also, possibly the key to the smoothness is the step after the last egg has been mixed in, to stop there…no over mixing! Enjoy! All the extra steps are worth it!
I made this today for our Fourth of July festivities and used the recipe to bake a 9-by-13 cake. It fit perfectly in the pan just as written. It was so delicious! There was not a single bite left! I topped it with some whipped cream, strawberries and blueberries in an American flag design. I have already been asked to make it for the next family gathering.