If you have a sweet tooth and crave that perfect slice of creamy, dreamy dessert, this Classic Cheesecake Recipe is an absolute game changer. With its buttery graham cracker crust and luscious cream cheese filling, every bite melts beautifully in your mouth like a little piece of heaven. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake balances rich texture with just the right touch of sweetness, making it a timeless favorite you’ll want to make again and again.
Ingredients You’ll Need
Gathering your ingredients for this recipe might feel like stepping into a classic bakery, but it’s actually delightfully simple. Each ingredient plays a vital role in crafting the perfect cheesecake, from the crumbly crust to the luxuriously smooth filling that defines this dessert.
- Graham cracker crumbs: The base of your crust, giving a sweet, slightly crunchy texture that contrasts beautifully with the creamy filling.
- Granulated sugar: Adds just the right sweetness in both the crust and filling, balancing the tang of the cream cheese.
- Unsalted butter: Melted to hold the crust together while adding a rich, buttery flavor essential to any cheesecake crust.
- Cream cheese: The heart of the cheesecake, softened for a perfectly smooth and creamy texture.
- All-purpose flour: Helps set the cheesecake for a tender but firm bite, preventing it from being too watery or rubbery.
- Vanilla extract: Elevates the flavor profile with a warm, sweet aromatic note that complements the richness.
- Sour cream: Adds creaminess and a subtle tang, brightening the flavor and keeping the texture silky.
- Large eggs: Bind the filling together, providing structure while keeping the inside tender.
- Fresh berries and powdered sugar (optional): For a fresh, colorful topping that adds a pop of flavor and elegance to your presentation.
How to Make Classic Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 350°F (175°C) and prepping a 9-inch springform pan—grease it well and line the bottom with parchment paper to ensure easy release later. Mix the graham cracker crumbs, sugar, and melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of your pan, creating an even layer for that signature crust. Bake it for 8-10 minutes to set it just right before adding your filling.
Step 2: Make the filling
In a large mixing bowl, beat your softened cream cheese with sugar on medium speed until absolutely smooth and creamy—a process that usually takes about 2 to 3 minutes. This step is key because you want a whipped, silky texture without lumps. Add flour, vanilla extract, and sour cream, mixing thoroughly to combine all those amazing flavors evenly. Don’t forget to scrape down the bowl’s sides to keep the batter fully mixed.
Step 3: Incorporate the eggs
Add the eggs one by one, mixing at low speed just until combined after each addition. The goal here is to avoid overmixing, which can introduce too much air and cause cracks during baking. Once all the eggs are blended in, pour the luscious batter gently over your pre-baked crust and smooth the top with a spatula for an even surface.
Step 4: Bake in a water bath
Place your springform pan in a larger roasting pan and carefully pour hot water around it until it reaches about 1 inch up the sides. This water bath is a chef’s secret to cheesecake perfection—it ensures gentle, even cooking and prevents cracks. Bake the cheesecake for 60 to 70 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan.
Step 5: Cool and chill
Turn off the oven, crack the door open slightly, and let your cheesecake sit inside for one full hour. Then remove it from the oven and water bath, letting it cool to room temperature before chilling it in the refrigerator for at least 4 hours or, better yet, overnight. This resting period is what transforms your cheesecake into a sliceable, melt-in-your-mouth classic dessert.
How to Serve Classic Cheesecake Recipe
Garnishes
While this Classic Cheesecake Recipe shines on its own, topping it with a handful of fresh berries like strawberries, blueberries, or raspberries adds a burst of natural sweetness and color. A light dusting of powdered sugar also brings a delicate finishing touch, making your presentation look effortlessly elegant and inviting.
Side Dishes
A rich dessert like cheesecake pairs beautifully with lighter accompaniments. Consider serving it with a small scoop of vanilla ice cream, a drizzle of homemade chocolate sauce, or even a few crisp, refreshing mint leaves to balance the indulgence. These simple sides elevate the experience without overpowering the cheesecake’s rich flavor.
Creative Ways to Present
Impress your guests by cutting your cheesecake into perfect wedges and serving them on individual dessert plates with garnishes artistically arranged. Try layering thin slices of citrus or sprinkling toasted nuts for texture contrast. For a party or gathering, mini cheesecake jars or parfait-style servings can transform this Classic Cheesecake Recipe into a fun, portable treat everyone will love.
Make Ahead and Storage
Storing Leftovers
Any leftover cheesecake should be stored in an airtight container or covered tightly with plastic wrap in the refrigerator. It will stay fresh for up to 5 days and is perfect for enjoying over several delicious occasions without losing any of its rich texture or creamy flavor.
Freezing
If you want to keep your cheesecake longer, it freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When stored properly, it can last up to 2 months in the freezer. Freeze it in whole or pre-sliced portions for easy thawing and serving later.
Reheating
Because cheesecake tastes best chilled, reheating isn’t typically necessary. However, if you prefer it slightly less cold, remove it from the refrigerator about 15 minutes before serving to soften up naturally. Avoid microwaving as it can change the texture and make it watery.
FAQs
What makes this a Classic Cheesecake Recipe?
This recipe uses simple, traditional ingredients combined perfectly to create the hallmark creamy and rich texture with a buttery graham cracker crust, staying true to the cheesecake you know and love from bakeries everywhere.
Can I use a different crust instead of graham crackers?
Absolutely! While graham cracker crumbs are classic, you can experiment with crushed digestive biscuits, vanilla wafers, or even Oreo crumbs to personalize your cheesecake’s base.
Why do I need to bake the cheesecake in a water bath?
The water bath provides a gentle and even heat surrounding the cheesecake, preventing cracks and helping to create that smooth, creamy texture everyone adores in a classic cheesecake.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free graham cracker crumbs or an alternative gluten-free crust option, and ensure your other ingredients are gluten-free certified to keep the dessert safe for those with gluten sensitivities.
How can I avoid cracks on my cheesecake?
To avoid cracks, don’t overmix your batter, bake in a water bath, and allow the cheesecake to cool gradually inside the turned-off oven before refrigerating. These steps help the cheesecake set evenly without sudden temperature changes.
Final Thoughts
Nothing beats the comfort and joy of making your own homemade classic cheesecake. This Classic Cheesecake Recipe is a timeless treasure that impresses with its rich flavor and creamy texture, yet it’s straightforward enough to become a staple in your dessert repertoire. Trust me, once you try it, you’ll find yourself reaching for this recipe time and again for celebrations or just sweet moments at home. So, grab your ingredients and let’s make magic happen in the kitchen!
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Classic Cheesecake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
Description
This Classic Cheesecake recipe offers a rich and creamy dessert featuring a crunchy graham cracker crust, a smooth cream cheese filling, and optional fresh berry topping. Baked in a water bath for a silky texture, this cheesecake is perfect for special occasions or any indulgent treat.
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
- Prepare the Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until all crumbs are evenly moistened.
- Bake the Crust: Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes to set the crust, then remove and allow to cool slightly while preparing the filling.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed for 2-3 minutes until smooth and creamy, ensuring no lumps remain.
- Add Dry and Flavoring Ingredients: Incorporate the all-purpose flour, vanilla extract, and sour cream into the cream cheese mixture. Mix until fully combined, scraping down the bowl as necessary.
- Incorporate Eggs: Add eggs one at a time, mixing on low speed just until combined to avoid overmixing which can cause cracks.
- Pour Batter onto Crust: Pour the prepared cheesecake batter over the cooled crust, smoothing the top with a spatula for an even surface.
- Set Up Water Bath: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about one inch up the sides of the springform pan to maintain even moisture and prevent cracking.
- Bake the Cheesecake: Bake for 60-70 minutes or until the edges are set and the center remains slightly jiggly, an indicator of perfect doneness.
- Cool in Oven: Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly inside the oven for 1 hour to avoid temperature shocks.
- Chill: 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 fully set and develop flavor.
- Serve: Detach the cheesecake from the springform pan carefully. Top with fresh berries and a light dusting of powdered sugar as desired. Slice and serve chilled for optimal texture and flavor.
Notes
- Using room temperature ingredients helps achieve a smooth batter and prevents lumps.
- Do not overmix the eggs into the batter to avoid cracks during baking.
- The water bath keeps the cheesecake moist and prevents cracking by providing gentle, even heat.
- Refrigerate the cheesecake for several hours or overnight to ensure it is fully set before slicing.
- If you do not have a roasting pan, use a deep baking dish to create the water bath.
- Allow the cheesecake to come to room temperature for about 10-15 minutes before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
