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Classic Cheesecake

A rich and creamy classic cheesecake with a buttery graham cracker crust, perfect for any celebration or family gathering.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs A foundational element creating a crunchy crust.
  • 2 tablespoons granulated sugar Lightens the crust and adds sweetness.
  • 5 tablespoons unsalted butter Binds the crust ingredients together while adding richness.
For the filling
  • 24 oz full-fat brick cream cheese The star of the cheesecake, providing a creamy texture.
  • 3/4 cup granulated sugar Adds sweetness to the filling and balances the cream cheese's tang.
  • 1 cup full-fat sour cream Adds creaminess and a tangy flavor to the filling.
  • 1 teaspoon pure vanilla extract Enhances the overall flavor with a warm aroma.
  • 1 tablespoon fresh lemon juice Brightens up the flavor profile (optional but recommended).
  • 4 large eggs Give structure and stability to the cheesecake.

Method
 

Preparation
  1. Preheat the oven. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
  2. Prepare the crust. Use a food processor to grind graham crackers into fine crumbs, then mix with sugar and melted butter until sandy.
  3. Form the crust. Pour mixture into an ungreased springform pan and pat down evenly to form a compact crust.
  4. Bake the crust. Bake crust for 10 minutes, then remove from the oven and set aside.
  5. Beat the filling. In a mixing bowl, beat cream cheese and sugar with a mixer until smooth and creamy, about 2 minutes.
  6. Add remaining filling ingredients. Incorporate sour cream, vanilla, and optional lemon juice, then beat until fully combined.
  7. Add eggs gradually. With the mixer on medium speed, add eggs one at a time, beating until just combined after each addition.
Cooking
  1. Prepare the water bath. Boil a pot of water, ensuring you have enough for a 1-inch water bath in your roasting pan.
  2. Wrap the pan. Wrap springform pan in aluminum foil to prevent water from seeping inside.
  3. Assemble the cheesecake. Place the springform pan inside a larger roasting pan, pour the batter on top of the crust and smooth it out.
  4. Add hot water. Carefully pour the hot water into the roasting pan and place it in the oven.
  5. Bake the cheesecake. Bake for 55-70 minutes until the center is almost set but still slightly wobbly.
Serving
  1. Cool in the oven. Turn off the oven and leave the cheesecake in the water bath to cool for 1 hour with the door ajar.
  2. Chill the cheesecake. Remove from the oven, discard foil, and let it cool completely at room temperature, then refrigerate for at least 4 hours.
  3. Slice and serve. Run a knife around the edges to loosen, remove the outer rim, slice, and enjoy!

Notes

For the best flavor, let the cheesecake chill overnight before serving. Store uneaten cheesecake in the fridge for up to four days, covered to maintain freshness. Cheesecake can be frozen for up to two months.