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Classic Cheesecake

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This Classic Cheesecake features a rich and creamy filling balanced with a buttery graham cracker crust, ideal for special occasions or a delightful dessert any time.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Dessert, Sweet
Cuisine: American
Calories: 510
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs, finely crushed for a crisp, classic crust base.
  • 0.25 cups granulated sugar to sweeten and bind the crust.
  • 5 tablespoons unsalted butter, melted to hold the crumbs together and add richness.
For the filling
  • 32 ounces full-fat brick cream cheese, softened the heart of the filling for creaminess and structure.
  • 1 cup granulated sugar to sweeten the filling without overpowering the cream cheese.
  • 1 cup full-fat sour cream adds tang and silkiness to the texture.
  • 1 teaspoon pure vanilla extract enhances overall flavor and aroma.
  • 2 teaspoons fresh lemon juice (optional) adds a subtle brightness and balances richness.
  • 3 large eggs provide structure and a custardy finish when baked gently.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C). Have a 9-inch springform pan ready.
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and the melted butter. Stir until the mixture is evenly moistened, then press it firmly into the bottom of a springform pan to form an even crust layer.
  3. Bake the crust for 10 minutes, then remove it from the oven and set aside.
Making the filling
  1. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy.
  2. Add the sour cream, vanilla extract, and lemon juice (if using). Mix until smooth, avoiding overworking the batter.
  3. Add the eggs one at a time, mixing on low speed until each egg is just combined.
Baking
  1. Wrap the outside of the springform pan with aluminum foil. Place the wrapped pan in a larger roasting pan and pour about 1 inch of hot water into the roasting pan.
  2. Pour the cheesecake batter over the baked crust and bake for 55 to 70 minutes, or until set at the edges but slightly wobbly in the center.
  3. Turn off the oven and leave the cheesecake inside to cool for 1 hour with the door slightly ajar.
Chilling
  1. After 1 hour, remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1gCalories: 510kcalCarbohydrates: 39gProtein: 8gFat: 37gSaturated Fat: 23gSodium: 440mgFiber: 1gSugar: 26g

Notes

Bring cream cheese and eggs to room temperature before mixing. Refrigerate covered for up to 5 days. Freeze whole cheesecake or slices for up to 2 months.

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