There’s nothing quite as soul-satisfying as diving your fork into a thick, luscious slice of Classic Cheesecake. With its creamy, tangy filling nestled on a buttery graham cracker crust, this is the dessert that turns ordinary moments into celebrations. Whether you’re making it for a holiday, a potluck, or just because you want to treat yourself, this Classic Cheesecake recipe will win everyone over. Let’s get started and transform simple ingredients into a show-stopping treat!

Classic Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Classic Cheesecake is how a handful of everyday ingredients combine to create something extraordinary. Each part—crust, filling, and optional toppings—plays a role in building that iconic flavor and dreamy texture you crave.

Graham cracker crumbs: The classic base for that just-right sweet and slightly salty crunch.
Granulated sugar: Adds sweetness to both the crust and the creamy filling, perfectly balancing tang.
Unsalted butter (melted): Binds the crust and brings rich, buttery flavor to every bite.
Cream cheese (softened): The heart and soul of Classic Cheesecake, so make sure it’s super soft for the smoothest texture.
Vanilla extract: Enhances the filling with aromatic warmth and depth.
Large eggs: Give the cheesecake its structure while keeping it silky and custardy.
Sour cream: Brings a subtle tang and lightness that keeps the filling from feeling too heavy.
Heavy cream: Adds irresistible richness and helps achieve that melt-in-your-mouth feel.
Fresh berries, fruit compote, or whipped cream (optional): These are your finishing touches for both beauty and flavor—totally customizable!

How to Make Classic Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan—use the base of a measuring cup for a super-smooth finish. Bake the crust for 10 minutes, then set aside to cool while you move on to the filling.

Step 2: Make the Filling

Grab a large mixing bowl and beat the softened cream cheese until it’s completely smooth and creamy. This is your moment to ensure there are no lumps! Add the granulated sugar and vanilla extract, mixing until everything is beautifully blended. Crack in the eggs one at a time, mixing on low speed and scraping down the sides after each addition—this step keeps the batter silky and prevents overbeating.

Step 3: Add Creams and Combine

Gently stir in the sour cream and heavy cream until just combined. Don’t overmix—this is key for a flawless texture and helps prevent those dreaded cracks. Your Classic Cheesecake batter should look rich and glossy at this point.

Step 4: Assemble and Prepare the Water Bath

Pour the filling over the cooled crust, smoothing the top with a spatula. Place the springform pan inside a large roasting pan, then fill the roasting pan with hot water halfway up the sides of your cheesecake pan. This water bath creates gentle, even heat, giving you that dreamily creamy Classic Cheesecake texture.

Step 5: Bake and Cool

Bake for 55–70 minutes, until the center is just set but still has a slight wobble. Turn off the oven and let the cheesecake rest inside for 1 hour with the oven door propped open. This gradual cooling helps prevent cracks and ensures a perfectly smooth surface. Let the cheesecake come to room temperature, then refrigerate for at least 4 hours or overnight—patience is worth it here!

Step 6: Unmold and Serve

Once fully chilled, carefully run a knife around the edge before releasing the springform pan. Decorate with your favorite toppings, slice with a hot, clean knife, and marvel at your homemade Classic Cheesecake masterpiece.

How to Serve Classic Cheesecake

Garnishes

Dress up your Classic Cheesecake with a shower of fresh berries, a drizzle of glossy fruit compote, or billowy whipped cream. These little extras add a pop of color and flavor that make each slice feel extra special—plus, they’re a fun way to match the season or occasion.

Side Dishes

While Classic Cheesecake is a star on its own, it pairs beautifully with a cup of strong coffee, herbal tea, or even a glass of dessert wine. For a festive spread, try serving it alongside a platter of fresh fruit, candied nuts, or a citrus salad for a bright, refreshing contrast.

Creative Ways to Present

Think beyond the classic slice! Try serving mini cheesecakes in jars for parties, layering slices with fruit in parfait glasses, or cutting the cake into small squares for a dessert platter. You can even swirl in a ribbon of chocolate or fruit puree before baking for a personalized twist on your Classic Cheesecake.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Classic Cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will stay fresh and creamy for up to five days—if it lasts that long!

Freezing

To freeze, chill the cheesecake completely, then wrap it (whole or sliced) in plastic wrap followed by a layer of foil. Store in the freezer for up to two months. When you’re ready to indulge, thaw overnight in the fridge for best texture.

Reheating

Classic Cheesecake is typically served chilled, but if you prefer it slightly warmer, let a slice sit at room temperature for about 30 minutes before serving. Avoid microwaving, as it can affect the smooth, creamy consistency.

FAQs

How do I prevent cracks in my Classic Cheesecake?

The secret is to avoid overmixing the batter and to bake the cheesecake in a water bath. Also, letting it cool gradually in the oven with the door ajar helps keep the surface picture-perfect.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for that signature creamy texture. Low-fat versions can work but may result in a slightly different taste and less rich consistency.

Why does my cheesecake look underbaked in the center?

Classic Cheesecake should be just set with a subtle wobble in the center when you pull it from the oven. It will firm up as it cools and chills, so don’t worry if it looks a little soft at first.

Is a springform pan necessary?

A springform pan makes it so much easier to release and serve your Classic Cheesecake, but in a pinch, you can use a deep cake pan lined with parchment and lift the cake out carefully.

Can I make this recipe gluten-free?

Absolutely! Just swap the graham cracker crumbs for a gluten-free variety, and double-check that all your other ingredients are certified gluten-free.

Final Thoughts

If you’re looking to impress or just want to spoil yourself with something truly special, this Classic Cheesecake is the answer. Give it a try—you’ll be amazed at how simple ingredients create pure dessert magic every time.

Classic Cheesecake Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 6 hours (including chilling time)
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

This classic cheesecake recipe delivers a rich, creamy, and smooth dessert perfect for any occasion. Featuring a buttery graham cracker crust and a luscious cream cheese filling, it bakes to perfection using a water bath method to ensure even cooking and prevent cracks. Customize with fresh berries, fruit compote, or whipped cream for an elegant finish.

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter (melted)

For the filling:

4 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
⅔ cup sour cream
⅔ cup heavy cream

For the topping (optional):

Fresh berries
Fruit compote
Whipped cream

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Instructions

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set, then remove from the oven and let it cool slightly.
Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps. Add the sugar and vanilla extract, mixing thoroughly. Incorporate the eggs one at a time, mixing on low speed after each addition and scraping down the sides of the bowl to blend everything evenly.
Add dairy ingredients: Gently stir in the sour cream and heavy cream until just combined. Be careful not to overmix, which can affect the texture and cause cracks during baking.
Assemble and bake: Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula. Place the pan inside a larger roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 55 to 70 minutes, until the center is set but slightly wobbly to a gentle shake.
Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks. Afterward, remove the cheesecake from the oven and allow it to come to room temperature.
Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop its creamy texture.
Serve: Carefully remove the springform pan sides, top the cheesecake with your choice of fresh berries, fruit compote, or whipped cream, and slice using a hot knife wiped clean between cuts for neat slices.

Notes

For clean, professional-looking slices, warm your knife in hot water and wipe it clean between each cut.
Avoid overmixing the batter to prevent cracking and maintain a smooth texture.
The water bath method ensures even baking and helps achieve a creamy, crack-free cheesecake.

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American