This classic cheesecake recipe is creamy, rich, and incredibly satisfying. With a perfectly buttery graham cracker crust and a luscious, velvety filling, it’s a dessert that always impresses. Whether you’re making it for a special occasion or as an indulgent treat, this cheesecake will leave everyone asking for seconds.
Why You’ll Love This Recipe
- Classic and timeless: Perfect for any occasion, from holidays to casual gatherings.
- Rich, creamy texture: The smooth filling contrasts beautifully with the crisp crust.
- Customizable: Top with fruits, sauces, or enjoy it plain for the pure cheesecake experience.
- Simple ingredients: You likely have most of these items already in your pantry.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham crackers (for the crust)
- Unsalted butter
- Granulated sugar
- Cream cheese
- Sour cream
- Vanilla extract
- Eggs
Directions
- Prepare the crust: Crush the graham crackers into fine crumbs. Mix with melted butter and sugar, then press into the bottom of a springform pan. Bake for 10 minutes at 325°F and let cool.
- Make the filling: Beat the cream cheese until smooth. Gradually add sugar, then mix in sour cream, vanilla, and eggs one at a time until the batter is creamy.
- Assemble: Pour the filling over the cooled crust and smooth the top.
- Bake: Place the cheesecake in a preheated oven at 325°F. Use a water bath for even cooking and to prevent cracks. Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly.
- Cool: Turn off the oven and crack the door open. Let the cheesecake cool inside for an hour. Remove from the oven, run a knife around the edges, and chill in the refrigerator for at least 4 hours or overnight.
- Serve: Slice and serve plain or with your favorite toppings.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Chill Time: 4+ hours
Variations
- Chocolate Cheesecake: Add melted chocolate to the batter for a decadent twist.
- Fruit Swirl Cheesecake: Swirl in fruit puree before baking for a beautiful marbled effect.
- Gluten-Free Option: Use gluten-free graham crackers for the crust.
- No-Bake Version: Skip baking entirely by making a no-bake cheesecake with gelatin.
- Mini Cheesecakes: Use a muffin tin to create single-serving portions.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.
- Reheating: Cheesecake is best enjoyed cold, but if frozen, thaw in the refrigerator overnight before serving.
FAQs
How do I prevent cracks in my cheesecake?
Use a water bath and avoid overmixing the batter to minimize air bubbles.
What is a water bath?
A water bath involves placing the cheesecake pan in a larger pan filled with hot water. This ensures even baking.
Can I use low-fat cream cheese?
For best results, use full-fat cream cheese. Low-fat options may affect the texture and flavor.
Why did my cheesecake sink in the middle?
Overmixing or opening the oven door too early can cause sinking.
How can I tell if my cheesecake is done?
The edges should be set, and the center should have a slight jiggle.
Can I make this recipe ahead of time?
Yes, cheesecake tastes better when made a day in advance as it allows the flavors to meld.
What toppings go well with cheesecake?
Fresh fruit, caramel sauce, chocolate ganache, or whipped cream are great options.
Do I have to use a springform pan?
A springform pan is ideal for easy removal, but you can use a deep cake pan lined with parchment.
Can I make a crustless cheesecake?
Yes, simply skip the crust and pour the filling directly into the pan.
What’s the best way to slice cheesecake?
Use a sharp knife dipped in hot water, wiping it clean between slices for perfect cuts.
Conclusion
This cheesecake recipe is a foolproof way to create a dessert that’s as beautiful as it is delicious. Whether you stick with the classic version or try one of the suggested variations, this is sure to become a favorite in your recipe collection. Enjoy a slice (or two) and savor the rich, creamy perfection!
Print
The BEST Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 6 hours (including cooling)
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic cheesecake is rich, creamy, and incredibly smooth, with a buttery graham cracker crust. Perfect for special occasions or just treating yourself, this foolproof recipe will deliver a cheesecake that everyone will love. It’s easy to customize with your favorite toppings, from fresh fruit to chocolate ganache.
Ingredients
For the Crust:
- 1 3/4 cups (200g) graham cracker crumbs
- 5 tbsp (70g) unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 4 (8 oz) blocks (900g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream, room temperature
- 1 tsp vanilla extract
- 4 large eggs, room temperature
For Optional Topping:
- Fresh berries, whipped cream, or chocolate sauce
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the mixture into the bottom of a 9-inch (23 cm) springform pan, packing it tightly. Bake for 10 minutes, then set aside to cool.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until just combined.
- Add eggs one at a time, beating on low speed to avoid incorporating too much air. Scrape down the sides of the bowl as needed.
- Assemble and Bake:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake in the preheated oven for 75–90 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill:
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
- Serve:
- Add your favorite toppings and slice into the cheesecake for serving. Enjoy!
Notes
- To prevent cracks, wrap the springform pan with foil and place it in a water bath during baking.
- Cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
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