Name: Classic Cheesecake
Prep time: 45 min
Cook time: 1 h
Total time: 7 h 45 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; 5 tablespoons unsalted butter, melted; ¼ cup granulated sugar (for crust); 32 ounces full-fat brick cream cheese, softened; 1 cup granulated sugar; 1 cup full-fat sour cream, room temperature; 1 teaspoon pure vanilla extract; 2 teaspoons fresh lemon juice; 3 large eggs, room temperature

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There’s nothing quite like a classic cheesecake when I’m looking for a rich, creamy dessert that never goes out of style. With its buttery graham cracker crust and silky smooth cream cheese filling, this baked cheesecake delivers the perfect balance of sweetness and tanginess. Whether I’m preparing it for a holiday gathering, a birthday celebration, or simply treating myself, this timeless recipe always turns out beautifully.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Graham Cracker Crust:

1½ cups graham cracker crumbs

5 tablespoons unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

32 ounces full-fat brick cream cheese, softened

1 cup granulated sugar

1 cup full-fat sour cream, room temperature

1 teaspoon pure vanilla extract

2 teaspoons fresh lemon juice

3 large eggs, room temperature

Directions

I preheat the oven to 350°F (177°C) and position the oven rack in the lower-middle position.

I combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl until evenly coated.

I firmly press the crumb mixture into the bottom and slightly up the sides of a 9-inch springform pan.

I bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.

I wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prepare it for a water bath.

In a large mixing bowl, I beat the softened cream cheese and sugar until completely smooth and creamy.

I mix in the sour cream, vanilla extract, and fresh lemon juice until fully incorporated.

I add the eggs one at a time, mixing on low speed after each addition just until combined.

I pour the cheesecake filling over the prepared crust and smooth the surface.

I place the springform pan into a large roasting pan and carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides.

I bake the cheesecake for 55 to 70 minutes, or until the edges are set and the center still has a slight wobble.

I turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.

I remove the cheesecake from the water bath and allow it to cool completely at room temperature.

I refrigerate it for at least 4 hours, although I prefer chilling it overnight before slicing and serving.

Servings and Timing

Servings: 12 servings

Prep Time: 45 minutes

Cooking Time: 1 hour

Total Time: 7 hours 45 minutes

Calories: Approximately 480 kcal per serving

Variations

I sometimes swap the graham cracker crumbs with crushed digestive biscuits, vanilla wafers, or chocolate cookies for a different crust flavor. When I want a citrus twist, I add a little lemon zest or orange zest to the filling. For a chocolate version, I mix melted dark chocolate into the batter before baking. I also enjoy topping the finished cheesecake with fresh berries, salted caramel sauce, chocolate ganache, fruit compote, or whipped cream for extra flavor and presentation.

Storage/Reheating

I store leftover cheesecake tightly covered in the refrigerator for up to 5 days to keep it fresh and creamy. For longer storage, I wrap individual slices securely and freeze them for up to 2 months. Whenever I'm ready to enjoy a slice, I thaw it overnight in the refrigerator before serving. Since cheesecake is best enjoyed chilled, I don't reheat it, although I sometimes let it sit at room temperature for about 15 to 20 minutes before serving for an even creamier texture.

FAQs

Why do I bake the cheesecake in a water bath?

I use a water bath because it provides gentle, even heat that helps prevent cracks while creating an extra creamy texture.

Why should my cream cheese and eggs be at room temperature?

I always use room-temperature ingredients because they blend together more smoothly and help create a lump-free cheesecake batter.

How do I know when the cheesecake is done baking?

I look for edges that are set while the center still has a slight wobble. The cheesecake continues to firm up as it cools.

Can I make this cheesecake ahead of time?

Yes. I actually prefer making it a day in advance because chilling overnight gives the cheesecake the best texture and flavor.

Can I freeze the cheesecake?

Yes. I freeze either the whole cheesecake or individual slices by wrapping them well. After thawing overnight in the refrigerator, the texture remains wonderfully creamy.

Conclusion

I always come back to this classic cheesecake recipe because it consistently delivers rich flavor, a velvety texture, and an elegant presentation. The buttery graham cracker crust pairs perfectly with the creamy filling, making every bite smooth and satisfying. Whether I’m celebrating a special occasion or simply craving a homemade dessert, this cheesecake never disappoints and is sure to become one of my favorite recipes to make again and again.

📖 Recipe:

Classic Cheesecake

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Author: Cheryl
Total Time: 7 hours 45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

A rich, creamy classic baked cheesecake with a buttery graham cracker crust and a silky smooth cream cheese filling. Perfect for holidays, celebrations, or any occasion when you want a timeless dessert.

Instructions

Preheat the oven to 350°F (177°C) and position the rack in the lower-middle position.
Mix the graham cracker crumbs, melted butter, and ¼ cup sugar until evenly combined.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake the crust for 8 minutes, then cool slightly.
Wrap the outside of the springform pan tightly with heavy-duty aluminum foil.
Beat the softened cream cheese and 1 cup sugar until smooth and creamy.
Mix in the sour cream, vanilla extract, and lemon juice until fully combined.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
Pour the filling over the prepared crust and smooth the top.
Place the springform pan into a large roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides.
Bake for 55 to 70 minutes, until the edges are set and the center still has a slight wobble.
Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.