Classic Cheesecake Recipe

I have been making this classic cheesecake recipe since I was 14, and it’s still the one I make when I want a rich and creamy dessert with a graham cracker crust, whipped cream, and berries. The prep takes only 15 minutes; the oven and fridge do the rest, leaving you with a restaurant-worthy, foolproof dessert to serve your family.

I confess, I used to think cheesecake was a holiday-only dessert, until I got tired of waiting for Christmas to eat it and started baking one on a random Sunday. My no-bake cheesecake recipe is the shortcut version for a hot afternoon, but this one is the classic I have been making the longest and the one I still like the most.

Featured Comment:

My wife and I have made this many times now and it always turns out beautifully. Several of our friends have said it’s the best cheesecake they’ve ever had! Make sure you use Billy Parisi’s recipe for whipped cream to top it off with! It’s so good!

-Trent

Cheesecake

Cheesecake is a baked dessert of whipped cream cheese, eggs, and sugar, set in a springform pan and served cold. It can be a little lighter or fluffier, like this one, or denser, and it can be made with or without a crust. My recipe takes a more classic approach. I use a graham cracker crust, sour cream in the batter, sugar and flour for structure, and a water bath to keep the top from cracking.

I will absolutely stand behind the fact that the keys to success are two fold. First and foremost, make sure you use room-temperature cream cheese. If you don’t, you’ll have lumps throughout, and it won’t cook evenly. There’ll be random globs of cream cheese. Secondly, cook it in a water bath. This helps to create a nice, moist environment in the oven that sort of steam-bakes the cheesecake. Plus you’ll look like a pro when there are zero cracks on top.

My version isn’t strictly New York-style because I use sour cream and a little flour instead of heavy cream. But I promise you the finished cake tastes the same as a New York deli’s. While it takes some time to bake and completely cool, I definitely recommend this tried-and-true recipe.

Ingredients and Substitutions

Here is what I use for the crust and the batter, along with a few notes on where a swap is fine and where it is not:

For the crust:

• Graham Crackers – You can use pre-ground graham crackers or grind them yourself from whole crackers.
• Butter – I always use unsalted butter to control the salt content in my cooking and baking.
• Sugar – Granulated sugar. Just enough to sweeten the crust up a bit more and help it set.
• Salt – This will balance out the sweetness for a perfectly seasoned crust. I almost exclusively use diamond kosher these days, jsut as an FYI.

For the batter:

• Cream Cheese – Full-fat brick cream cheese, softened to room temperature. Whipped or reduced-fat cream cheese will not set the same way.
• Sugar – Granulated sugar in the batter for sweetness. If you like a less sweet cheesecake, substitute with sifted powdered sugar.
• Flour – A few tablespoons of all-purpose flour will help lighten the cheesecake slightly and provide stability. I usually use Bob’s Red Mill.
• Vanilla – I love adding some vanilla extract to this cheesecake. You’ll notice that it really comes to the front flavor-wise. If you want fresh vanilla seeds, 1 fresh pod equals 1 tablespoon of extract.
• Eggs – Large eggs at room temperature are best because they whip into the batter faster. Cold eggs work if you take an extra minute to mix them in.
• Sour cream – Full-fat sour cream adds a slight tang and richness that keeps the cake from tasting boring, in my opinion. Crème fraiche or Full-fat Greek yogurt is the next-closest swap if sour cream is not in the fridge.

How to Make Classic Cheesecake Recipe

Pulse the crust: Add the graham cracker crumbs, melted butter, sugar, and salt to a food processor. Pulse on high until the mixture looks like wet sand and holds together when pinched.

Press: Transfer the graham cracker mixture to a 9” or 10” springform pan and for it to the bottom of the pan to form a crust. Use the flat bottom of a measuring cup to compact it into an even layer.

Whip the cream cheese: Add the softened cream cheese, sugar, and flour to a stand mixer with the whisk attachment. Mix on medium for a few seconds to keep the ingredients from flying out. Then take it to high speed and whip for 4 to 5 minutes until smooth and light. Scrape the bowl down at the halfway point.

Add the vanilla and eggs: Mix in the vanilla extract, then add the eggs one at a time, letting each fully incorporate before the next. This is the step I do not rush. Eggs and fat do not mix well. So, adding them one at a time helps keep the batter smooth rather than curdled.

Fold in the sour cream: Drop the mixer speed to medium, add the sour cream, then scrape the bowl one last time and mix for another minute until the batter is uniform.

Fill the pan and wrap it: Pour the batter over the crust in the springform pan, leaving about a quarter-inch of space at the top so the cake has room to rise. Wrap the outside of the pan in a large sheet of heavy-duty foil so no water sneaks in during baking.

Set up the water bath: Place the wrapped springform pan inside a large rectangular baking pan and set it on the bottom rack of a 325°F oven. Pour warm water into the outer pan until it reaches halfway up the side of the springform.

Bake: Bake at 325°F for 90 to 105 minutes. The top should be lightly golden and raised, and the center should still have a slight jiggle when the pan is tapped.

Rest, then chill: Shut the oven off and let the cheesecake sit in the water bath for 45 minutes at room temperature. Remove the foil and the water bath, then transfer the pan to the refrigerator and chill for at least 2 hours, ideally overnight.

Release and slice: Slide a hot butter knife around the inside of the springform pan, then release the buckle and lift the outer ring off. Slice with a knife dipped in hot water and wiped between cuts.

Serve: Top with whipped cream, fresh berries, and a drizzle of your favorite sauce.

Serving Suggestions

I plate this Cheesecake the classic way most of the time: a slice on a chilled plate, a spoonful of homemade whipped cream on top, a scatter of fresh berries, and a drizzle of my easy chocolate sauce over the top. The other day I swapped the fresh berries for my strawberry sauce and wow… That’s all I’m saying!

When I host dinner parties or I am in charge of dessert on a holiday table, I will plate the cheesecake first. Then I chill the slices on a sheet tray in the fridge. Then, pull them out right before dessert so the tops are cold and the whipped cream holds. If I want a second dessert on the table, I will serve a warm homemade berry crisp next to the cheesecake so guests can pick between the cold slice and the warm bowl. Any leftover slices go into single containers and hold in the fridge for the rest of the week, which is how the key lime pie at the restaurant used to work: bake once, plate all week.

Make-Ahead and Storage

Make-Ahead: For freshness, I make this cake up to 1 day in advance.

How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.

More Dessert Recipes

• Chocolate Mousse
• Homemade Churros
• Beignets
• Creme Anglaise
• Chocolate Chip Cookies