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cheesecake recipe recipe
Avatar photoSara Khalid

Easy Classic Cheesecake Recipe

This easy classic cheesecake recipe delivers a rich, creamy, and perfectly balanced dessert with a buttery graham cracker crust and a smooth, tangy filling. Baked low and slow with a water bath for a crack-free finish, it's the ultimate crowd-pleasing treat for holidays, birthdays, or whenever you crave homemade indulgence.
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 minute
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE CRUST:
  • 1 ½ cups (150g) graham cracker crumbs
  • 6 tbsp (85g) unsalted butter, melted
  • 2 tbsp granulated sugar
  • FOR THE FILLING:
  • 4 (8-oz) blocks (900g) full-fat cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 2 tsp pure vanilla extract
  • 4 large eggs, at room temperature

Equipment

  • 9-inch springform pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Roasting pan (for water bath)
  • Aluminum foil (heavy-duty)

Method
 

  1. cheesecake recipe recipe card
  2. Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
  3. Using a mixer, beat cream cheese on medium speed until smooth, about 2 minutes. Gradually add 1 cup sugar and beat until light and fluffy, scraping the bowl as needed.
  4. Mix in sour cream and vanilla on low speed until combined. Add eggs one at a time, mixing just until incorporated after each. Do not overmix.
  5. Pour batter over cooled crust. Wrap the outside of the springform pan securely with two layers of heavy-duty aluminum foil. Place in a large roasting pan.
  6. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60–70 minutes, until edges are set and center still jiggles slightly.
  7. Turn off oven, crack the door open with a spoon, and let cheesecake cool inside for 1 hour. Remove from water bath and chill in the refrigerator for at least 8 hours, preferably overnight, before serving.

Nutrition

Calories: 350 | Carbohydrates: 35 | Protein: 8 | Fat: 22 | Sugar: 25

Notes

STORAGE: Store in the refrigerator for up to 5 days. Cover with plastic wrap or a dome to prevent drying. For longer storage, freeze (undecorated) for up to 2 months; thaw overnight in the fridge.
MAKE AHEAD: This cheesecake tastes even better the next day. Prepare up to 3 days in advance and keep refrigerated.
SUBSTITUTIONS: Use digestive biscuits instead of graham crackers. Neufchâtel or reduced-fat cream cheese can be used, but texture will be slightly softer. For a gluten-free version, use gluten-free graham crackers or an almond-oat crust.
PRO TIPS: Always use room-temperature ingredients. Avoid opening the oven during baking. Cool slowly in the oven to prevent cracking. Dip your knife in hot water for clean slices.
SERVING SUGGESTIONS: Serve plain, with fresh berries, fruit compote, or a drizzle of chocolate. Pair with coffee or dessert wine.
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