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The BEST Classic Cheesecake

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  • Author: Cheryl
  • Total Time: 8–9½ hours (including cooling and chilling)
  • Yield: 12 slices
  • Diet: Vegetarian

Description

This classic cheesecake features a rich, silky-smooth cream cheese filling with a delicate vanilla flavor and a buttery graham cracker crust. Perfectly baked and chilled until firm, it's an irresistible make-ahead dessert for holidays, celebrations, and special occasions.

Ingredients

1 ½ cups graham cracker crumbs (170g)

2 tablespoons granulated sugar (for the crust)

1 tablespoon brown sugar

7 tablespoons butter, melted

32 oz cream cheese, softened to room temperature (910g)

1 cup granulated sugar (200g, for the filling)

⅔ cup sour cream (160g)

1 ½ teaspoons vanilla extract

⅛ teaspoon salt

4 large eggs, room temperature and lightly beaten

Instructions

  1. Preheat the oven to 325°F (160°C). Prepare a 9-inch springform pan and gather all ingredients.
  2. In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons granulated sugar, and brown sugar. Add the melted butter and stir with a fork until the crumbs are evenly moistened and resemble wet sand.
  3. Transfer the crumb mixture to the springform pan. Press firmly and evenly across the bottom and slightly up the sides using a measuring cup or flat-bottomed glass. Set aside.
  4. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on low to medium-low speed until completely smooth and creamy.
  5. Gradually add 1 cup granulated sugar and mix on low speed until combined. Scrape down the sides and bottom of the bowl to remove any lumps.
  6. Add the sour cream, vanilla extract, and salt. Mix gently until fully incorporated, scraping the bowl as needed.
  7. With the mixer on low speed, gradually add the lightly beaten eggs, incorporating them one at a time. Stop mixing as soon as the eggs are combined to avoid incorporating excess air.
  8. Pour the cheesecake filling over the prepared graham cracker crust. Smooth the surface with a spatula and place the springform pan on a foil-lined baking sheet to catch possible leaks.
  9. Bake on the center oven rack for 50–60 minutes, until the edges are set and slightly puffed but the center still jiggles gently when the pan is moved.
  10. Remove the cheesecake from the oven and let it rest for 10 minutes. Carefully run a thin knife around the inside edge of the springform pan to loosen the cheesecake, leaving the ring attached.
  11. Allow the cheesecake to cool at room temperature for another 1–2 hours, until nearly room temperature.
  12. Refrigerate the cheesecake for at least 6 hours, preferably overnight, until completely chilled and firmly set.
  13. Carefully remove the springform ring. Slice with a sharp knife, wiping the blade clean between cuts. Serve chilled, plain or with your favorite toppings.

Notes

Room-temperature ingredients: Use softened cream cheese and room-temperature eggs to ensure a smooth, lump-free filling.

Avoid overmixing: Mix the filling on low speed, especially after adding the eggs, to reduce air bubbles and prevent cracking.

Prevent cracks: Avoid overbaking and allow the cheesecake to cool gradually. Loosen the edges after the initial 10-minute cooling period.

No water bath required: This cheesecake can be baked without a water bath. For additional protection against cracks, use a water bath with a properly sealed springform pan.

Check for doneness: The edges should look set and slightly puffed while the center remains gently jiggly. The cheesecake will continue setting as it cools.

Make ahead: Prepare the cheesecake one day before serving and refrigerate overnight for the best texture and cleanest slices.

Strawberry variation: Top the chilled cheesecake with fresh strawberry sauce and sliced strawberries.

Chocolate variation: Add melted and cooled chocolate to the filling before baking.

Lemon variation: Add fresh lemon zest and a small amount of lemon juice for a bright citrus flavor.

Caramel pecan variation: Drizzle with caramel sauce and sprinkle with chopped toasted pecans before serving.

Oreo crust variation: Replace the graham cracker crumbs with crushed chocolate sandwich cookies and enough melted butter to hold the crust together.

Mixed berry variation: Top with raspberries, blueberries, and blackberries for a refreshing contrast.

Serving suggestions: Enjoy plain or garnish with fresh berries, chocolate sauce, caramel sauce, or whipped cream.

Refrigerator storage: Cover tightly or store in an airtight container in the refrigerator for up to 4–5 days.

Freezer storage: Freeze individual slices until firm, wrap tightly in plastic wrap and aluminum foil, and store in a freezer-safe container for up to 2–3 months.

Thawing: Thaw frozen cheesecake overnight in the refrigerator to preserve its creamy texture.

Serving temperature: Serve chilled or let individual slices stand at room temperature for 15–20 minutes for a slightly softer texture. Do not leave cheesecake at room temperature for more than 2 hours.

Reheating: Do not reheat cheesecake, as heating can negatively affect its creamy consistency.

Nutrition information is estimated per slice and may vary depending on ingredient brands and portion sizes.

  • Prep Time: 25 minutes
  • Cook Time: 50–60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 500 kcal
  • Sugar: 29 g
  • Sodium: 370 mg
  • Fat: 37 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 1 g
  • Carbohydrates: 36 g
  • Fiber: 0.5 g
  • Protein: 8 g
  • Cholesterol: 170 mg

Find it online: https://cherylscooking.com/the-best-classic-cheesecake/