If you have ever craved a dessert that combines smooth, creamy texture with a perfectly buttery crust, look no further than this Classic Cheesecake Recipe. It’s a timeless favorite that shines with its rich yet delicate flavor, offering a slightly tangy, melt-in-your-mouth experience. Whether you’re a cheesecake aficionado or a curious first-timer, this recipe is foolproof and guaranteed to impress, from the buttery graham cracker crust to the luscious, velvety filling that sets this dessert apart from the rest.
Ingredients You’ll Need
The ingredients for this Classic Cheesecake Recipe are wonderfully simple yet carefully chosen for the best flavor and texture. Each one plays a vital role in creating that signature creamy richness and a crust that holds everything together just right.
- Graham cracker crumbs: The foundation of a buttery, crunchy crust that adds a delightful contrast to the creamy filling.
- Granulated sugar: Provides the perfect sweetness to both the crust and the cheesecake itself without overpowering the flavors.
- Unsalted butter: Melted and mixed with crumbs to create a rich, cohesive crust that bakes to golden perfection.
- Cream cheese: The heart of the cheesecake, softened to achieve that smooth, luxurious texture.
- All-purpose flour: Lightly incorporated to give just enough structure without weighing down the filling.
- Vanilla extract: Adds warm, aromatic notes that elevate the cheesecake to a new level of deliciousness.
- Sour cream: Contributes a subtle tang and extra creaminess that balances the richness beautifully.
- Large eggs: Bind all the ingredients together and give the cheesecake its silkiness when baked gently in a water bath.
- Fresh berries (optional): A burst of color and freshness for topping that brightens every bite.
- Powdered sugar (optional): A delicate dusting that adds a touch of elegance and sweetness to the finished dessert.
How to Make Classic Cheesecake Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 350°F (175°C) and greasing a 9-inch springform pan, lining the bottom with parchment paper for easy release. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the pan to create an even, solid crust that will hold up as the cake bakes. Bake it for 8-10 minutes to set the crust and let it cool while you prepare the filling.
Step 2: Mix the Filling
In a large bowl, beat the softened cream cheese and sugar together on medium speed until the mixture is smooth and creamy—this usually takes 2-3 minutes. Next, add the flour, vanilla extract, and sour cream. Mix just until everything is well combined, scraping down the sides as needed to make sure no lumps remain. Then, add your eggs one at a time, mixing on low speed after each addition just until combined to avoid adding extra air, which could cause cracking.
Step 3: Bake in a Water Bath
Pour your cheesecake batter over the cooled crust, smoothing the top with a spatula to create an even surface. Place the springform pan inside a larger roasting pan, and carefully pour hot water into the roasting pan until it reaches about one inch up the sides of the springform pan. This water bath is essential—it keeps the cheesecake moist and prevents the edges from cracking while baking. Bake for 60-70 minutes, until the edges are set but the center still jiggles slightly.
Step 4: Cool and Chill
Once baking is complete, turn off the oven and crack the door open, letting the cheesecake cool inside for about an hour. This gradual cooling helps prevent cracks and ensures a creamy texture. Remove it from the oven and water bath, allow it to reach room temperature, and then refrigerate for at least four hours or overnight to set completely. The result is a cheesecake that cuts beautifully and melts delightfully on your tongue.
How to Serve Classic Cheesecake Recipe
Garnishes
Adding fresh berries like strawberries, blueberries, or raspberries not only adds a visually stunning pop of color but also introduces a refreshing tartness that balances the cheesecake’s richness. A light dusting of powdered sugar on top adds a delicate sweetness and a pretty finish, making your dessert picture-perfect for any occasion.
Side Dishes
Classic cheesecake pairs fabulously with a variety of accompaniments. A drizzle of homemade fruit compote or a scoop of vanilla bean ice cream complements the creamy texture and adds exciting flavor contrasts. For a coffee break, serve it alongside a robust espresso or a cup of tea to enhance the cheesecake’s nuanced flavors.
Creative Ways to Present
Try slicing the cheesecake into neat wedges and arranging them on a platter with assorted fresh fruits or edible flowers for an elegant display. You can also serve mini portions in individual glasses layered with fruit and whipped cream for a fun twist. For festive gatherings, decorate the top with chocolate curls or caramel drizzle to impress your guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Once your Classic Cheesecake Recipe is made, it keeps beautifully in the fridge. Store leftover slices in an airtight container to maintain moisture and prevent the cake from absorbing any odors. Properly stored, cheesecake will stay fresh and delicious for up to five days, giving you plenty of time to savor every bite.
Freezing
If you want to enjoy this cheesecake later, freezing is a fantastic option. Wrap the whole cake or individual slices tightly in plastic wrap followed by aluminum foil to protect it from freezer burn. Frozen cheesecake will keep well for up to two months—just thaw it overnight in the fridge before serving for the best texture.
Reheating
Typically, cheesecake is best enjoyed chilled, so reheating is not necessary. However, if you prefer a slightly softened texture, allow chilled slices to sit at room temperature for 15-20 minutes before serving. This subtle change enhances the creaminess without compromising the structure or taste.
FAQs
Can I use a different crust for this Classic Cheesecake Recipe?
Absolutely! While graham cracker crust is traditional and delicious, you can substitute with crushed digestive biscuits, Oreo crumbs, or even a nut-based crust to tailor the cheesecake to your flavor preferences.
How do I prevent cracks on the surface of my cheesecake?
Using a water bath during baking and gradually cooling the cheesecake inside the oven helps prevent cracks. Also, avoid overmixing the batter and don’t open the oven door during the baking process, except when cooling.
Can I make this Classic Cheesecake Recipe gluten-free?
Yes, by using gluten-free graham crackers or an alternative gluten-free crust, you can easily make this cheesecake suitable for gluten-sensitive friends and family without sacrificing flavor.
Why is my cheesecake still jiggly after baking?
A slightly jiggly center is perfect and expected because the cheesecake continues to set as it cools and chills. If it’s too runny, it may need a few more minutes, but the gentle jiggle ensures a creamy texture.
What’s the best way to slice cheesecake cleanly?
For clean slices, dip a sharp knife into hot water and wipe it dry before slicing. Repeat this step between cuts to avoid sticking and keep edges smooth and beautiful.
Final Thoughts
This Classic Cheesecake Recipe is a true crowd-pleaser that brings comfort and elegance to any table. Its luscious texture and balanced flavor make it a dessert you’ll want to bake again and again. So go ahead, grab your mixing bowl, and treat yourself and your loved ones to a slice of cheesecake heaven—it’s moments like these that turn recipes into treasured memories.
Print
Classic Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Cheesecake recipe features a rich, creamy filling atop a buttery graham cracker crust, baked to perfection using a water bath for a smooth texture. Perfectly balanced with subtle vanilla and a hint of sour cream, it can be topped with fresh berries and powdered sugar for a delightful finish.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, room temperature
- 4 large eggs, room temperature
For the Topping (Optional):
- Fresh berries (strawberries, blueberries, or raspberries)
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter together until the mixture is evenly moistened.
- Press and Bake Crust: Firmly press the crumb mixture into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, then set aside to cool slightly while preparing the filling.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes.
- Add Flour, Vanilla, and Sour Cream: Mix in the all-purpose flour, vanilla extract, and sour cream until fully incorporated, scraping down the sides of the bowl as needed.
- Incorporate Eggs: Add the eggs one at a time, mixing on low speed just until combined after each addition to avoid overmixing and to keep the batter smooth.
- Pour Batter Over Crust: Pour the cheesecake batter evenly over the baked crust and smooth the top with a spatula.
- Prepare Water Bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan, creating a water bath that ensures even baking and prevents cracking.
- Bake Cheesecake: Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly, indicating the perfect texture.
- Cool in Oven: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that might crack the surface.
- Chill to Set: Remove the cheesecake from the oven and water bath, allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to completely set.
- Serve: Remove the sides of the springform pan. Top the cheesecake with fresh berries and a light dusting of powdered sugar if desired. Slice and serve chilled for the best flavor and texture.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to achieve a smooth, creamy batter.
- Do not overmix the batter after adding eggs to maintain the cheesecake’s tender texture.
- The water bath is essential to prevent cracking and to ensure even baking.
- Refrigerate overnight if possible for best flavor and texture development.
- Use a springform pan with parchment paper lining to easily remove the cheesecake without damage.
- If fresh berries are not available, consider topping with fruit compote or caramel sauce as alternatives.
