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–+ servings
Slice of Classic Cheesecake with graham cracker crust with berries on top.
5 from 6 votes
Created by: Stefanie

Classic Cheesecake Recipe


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours 20 minutes
12
Baked in New York style in a springform pan, this classic cheesecake recipe boasts a golden graham cracker crust, with a creamy and decadent interior.
12

Ingredients

Graham Cracker Crust Ingredients:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ⅓ cup salted butter melted

Cheesecake Ingredients:

  • 3 8 oz. packages cream cheese softened
  • 1 ½ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • ½ cup heavy whipping cream plus more for topping
  • ½ cup sour cream room temperature
  • 3 large eggs room temperature

Instructions

  • Grease a 9” springform pan and line the bottom with parchment paper.
  • Preheat the oven to 325°F.
  • In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and ⅓ cup granulated sugar until thoroughly combined.
  • Press graham cracker mixture into the springform pan, creating a thick, even layer across the bottom and halfway up the sides of the pan. Pack down the crumbs so that the crust holds together. Set aside.
  • In a medium mixing bowl, beat the cream cheese with a hand mixer (or standing mixer) until light and fluffy.
  • Add 1 ½ cups of granulated sugar and continue beating for 1 minute.
  • Add flour, vanilla, sour cream, and heavy cream. Mix just until combined.
  • By hand, mix in the eggs, one at a time. Stir gently to prevent extra air from getting into the mixture.
  • Wrap the springform pan in TWO LAYERS of extra wide aluminum foil (to prevent water from getting in) and place the pan into a larger vessel (oven-safe) that can hold water at least 1” up the sides of the pan.
  • Fill with water to create a water bath for the cheesecake.
  • Bake for 60-70 minutes. The cheesecake should appear matte across the top surface and the outer edges should be set but the center will be jiggly when you shake it gently. Continue cooking for 5 or 10 more minutes if the whole cheesecake is very jiggly. After 60-70 minutes, turn off the oven, keeping the door closed for 20 minutes. After this 20 minutes, crack the oven door and leave the cheesecake in place for another 20 minutes.
  • Remove the cheesecake from the oven. Allow to cool to room temperature and then transfer to the refrigerator to chill for at least 3 additional hours.

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Notes

Storage: Store leftovers in the refrigerator for 5-7 days or freeze for up to 3 months.
 
Notes:
Do not mix in the eggs with an electric mixer. The eggs will hold too much air - this will result in your cheesecake puffing during cooking and the cheesecake will crack.
Baking a cheesecake is different than baking many other baked goods. The cheesecake is going to appear underbaked when you turn off the oven. It is supposed to be wobbly. The cheesecake will cool down slowly by turning off the oven and then cracking the oven door. These steps are all necessary to make a smooth, creamy perfectly cooked cheesecake.
The water bath is also necessary to keep the cheesecake smooth, creamy, and uncracked. I like to use a 12-14" round cake pan since my springform pan nestles nicely inside it. If you do not have a large enough pan to place the springform pan in, you can place a baking dish filled with water on the rack beneath the cheesecake. This will add moisture to the oven environment and will be helpful, but a true water bath is the most effective method.
Use the wide sheets of aluminum foil so that each sheet wraps completely around and up the sides of the cheesecake pan. Use TWO full coverage sheets of foil. If your foil isn't wide enough, water will seep in between the overlapping foil.
We cook cheesecakes nice and low at 325°F - this also produces a smooth, creamy cheesecake.
Cooling the cheesecake slowly and chilling for quite a bit of time will set the cheesecake. If you cut into it before it has chilled, it will be runny and will not have set properly.

Nutrition

Calories: 285kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 71mg | Sodium: 133mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 34g | Vitamin A: 423IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 1mg

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