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Best Classic Cheesecake Recipe

★★★★★

4.4 from 73 reviews
  • Author: Aiden
  • Total Time: 7 hours
  • Yield: 12 servings 1x

Description

This Best Classic Cheesecake recipe features a creamy and smooth filling nestled in a buttery graham cracker crust, baked in a water bath for the perfect texture and richness. Ideal for any special occasion or dessert craving, this cheesecake is rich, velvety, and bursting with classic vanilla flavor.

Ingredients

Scale

For the Crust

  • Cooking spray
  • 9 graham crackers (about 1 sleeve), finely crushed
  • 6 tbsp. unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of kosher salt

For the Filling

  • 4 (8-oz.) blocks cream cheese, softened to room temperature
  • 1 cup granulated sugar (200 g)
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • 1/4 tsp kosher salt

Instructions

  1. Preheat and Prep the Pan: Preheat your oven to 325°F (163°C) and grease an 8″ or 9″ springform pan with cooking spray to ensure the cheesecake doesn’t stick.
  2. Make the Crust: In a large bowl, combine the finely crushed graham crackers, melted butter, granulated sugar, and a pinch of kosher salt. Mix until the texture resembles wet sand. Press this mixture firmly onto the bottom and slightly up the sides of the prepared pan.
  3. Bake the Crust: Place the crust in the oven and bake for 12 to 15 minutes until it becomes fragrant and edges darken slightly. Remove from the oven and set on a wire rack to cool.
  4. Prepare the Filling: Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat the softened cream cheese and granulated sugar on medium-high speed until smooth and lump-free. Add the eggs one at a time, beating well after each addition to fully incorporate them.
  5. Add Remaining Filling Ingredients: Gently fold in the sour cream and vanilla extract. Then, add the flour and the kosher salt, mixing just until combined to maintain a smooth batter without overmixing.
  6. Assemble Cheesecake: Pour the filling mixture over the cooled crust in the springform pan.
  7. Create Water Bath Setup: Wrap the bottom of the springform pan in foil to prevent leaks. Place the pan in a large roasting pan and carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
  8. Bake the Cheesecake: Bake for about 1 hour and 30 minutes, until the center of the cheesecake only slightly jiggles when gently tapped.
  9. Cool Gradually: Turn off the oven, prop the door open slightly, and allow the cheesecake to cool in the oven for about 1 hour. This gradual cooling helps prevent cracking.
  10. Chill the Cheesecake: Remove the foil and transfer the cheesecake to the refrigerator. Chill it for at least 5 hours, preferably overnight, until fully set and cold before serving.

Notes

  • Ensure cream cheese is at room temperature for a lump-free batter.
  • Do not overmix the batter once flour is added to avoid a dense texture.
  • Using a water bath helps bake the cheesecake evenly and prevents cracks on the surface.
  • Cool the cheesecake slowly by leaving the oven door ajar after baking to minimize cracking.
  • Refrigeration is crucial to set the cheesecake properly, so allow sufficient chilling time.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: classic cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake, vanilla cheesecake, dessert recipe

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Find it online: https://tastyplatesspot.com/best-classic-cheesecake-recipe/