Go Back
+ servings
slice of cheesecake on a plate with berries and chocolate sauce

Classic Cheesecake Recipe

Bring the restaurant to your kitchen with this classic cheesecake recipe with graham cracker crust, whipped cream, berries & chocolate sauce.
Course Dessert
Cuisine American, english, French
Prep Time 15 minutes
Cook Time 2 hours
Cooling Time 3 hours
Total Time 5 hours 15 minutes
Servings 12
Calories 567kcal


  • Stand Mixer or Hand Mixer
  • Spring Form Pan


For the Crust:

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons melted unsalted butter
  • 1 tablespoon sugar
  • pinch of sea salt

For the Batter:

  • 2 ½ pounds softened cream cheese
  • 1 ½ cups sugar
  • ¼ cup Bob’s Red Mill All-Purpose Flour
  • 1 tablespoon vanilla extract
  • 5 eggs
  • ½ cup sour cream


  • Preheat the oven to 325°.
  • Add all of the crust ingredients to a food processor and pulse on high speed until a meal is formed.
  • Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside.
  • Next, add the cream cheese, sugar and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.
  • Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.
  • Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.
  • Pour the batter over top of the crust in the springform pan and then wrap the outside of the pan in foil.
  • Place the pan in a rectangle cake pan and place it on the bottom rack of the oven.
  • Pour in enough warm water to fill the pan up to the ½ way mark.
  • 1Bake at 325° for in between 90 and 105 minutes or until the tops are browned and the center is barely jiggly.
  • 1Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator, about 2 hours.
  • 1Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce.


Chef Notes:
• I like to use the backside of a measuring cup to press in the graham cracker crust.
• Eggs and fat don’t mix naturally so when you mix it in 1 at a time until it is completely mixed in, it guarantees that all of your ingredients are mixing together. Take your time with this process.
• You can also remove the cake from the outside of the pan using a knife right after it is done baking. If you are doing it after it is chilled, heat the knife you are using up under hot water.
• STORING AND FREEZING: When storing this classic cheesecake in the refrigerator just be sure to cover it in plastic to not pick up and funky fridge smells. Eat before the 6th say or freeze it. Believe it or not cheesecake freezes excellently so absolutely cover in plastic and freeze for up to 2 months. Be sure to thaw before eaten or eat frozen for cheesecake ice cream!


Calories: 567kcal | Carbohydrates: 40g | Protein: 9g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 190mg | Sodium: 448mg | Potassium: 188mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1575IU | Vitamin C: 0.1mg | Calcium: 123mg | Iron: 1.2mg