Look no further for a creamy and ultra-smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101. The one in the book also includes a recipe for an optional cherry sauce topping!
This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!!
One reader, Randy, commented: “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★”
Not a Plain Cheesecake Recipe
I have shared many, many cheesecake recipes over the years.
There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, and Amaretto cheesecake. Plus more cheesecake in my published cookbooks. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.
To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!
While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning dessert.
Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.
Ingredients You Need & Why
You only need a few basic staple ingredients for this cheesecake recipe.
- Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
- Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
- Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
- A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too!
- Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.
And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start!
How to Make a Graham Cracker Crust
Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess.
You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a Biscoff pie crust instead if you’d like!)
I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?
- I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.
Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.
Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.
Cooling & Chilling Cheesecake
In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?
After the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it!
For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process, try my no-bake cheesecake instead.
4 Success Tips for This Cheesecake Recipe
To summarize the above, here are the key tips:
- Start with room-temperature ingredients.
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is, or get a little fancy with a selection of toppings. Here are some recommendations:
Get creative or keep it simple. Either way, it’s going to impress.
And if you’re really looking to take your cheesecake to the next level, check out my pecan pie cheesecake, cinnamon swirl cheesecake, or caramel apple cheesecake pie.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- How to freeze cheesecake on the springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- How to freeze cheesecake without the springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake.
Classic Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours, 45 minutes (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
- Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)
- Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
- Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Notes
- Make-Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Roasting Pan | Silicone Spatula
- Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
- Toppings: One of my favorite toppings for this cheesecake is raspberry sauce. Or you could top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, or whipped cream. The topping from my pecan pie cheesecake is also an option!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- Room-Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room-temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
This is a great recipe, though like someone else posted, it is hard to get sour cream in Oman. I used 1/2 cup of Turkish labneh and 1/2 cup of yogurt in place of sour cream. Also added 2-3 tablespoons of corn starch (added at the end) because the batter seem a thin. Baked for 70 minutes in the water bath and it turned out perfect. 🙂
I made this cheesecake for my husband’s birthday yesterday. We all loved it. Followed the recipe exactly and it couldn’t have come out more perfectly. Thank you!
I have made this and it’s wonderful. This time I wanted to make 2 smaller cheesecakes with this recipe Would the cooking time be the same if I put both in the water bath together?
Hi Nadia, the bake time will be shorter for smaller cheesecakes, keep an eye on them in the oven so they don’t over-bake!
Hi there!
I wanted to incorporate mango or any other flavoring to the cheesecake. Do I just drop in like a few teaspoons of the flavoring into the mix? Please let me know!
Hi Gina, you can absolutely try adding mango or other extracts. We would add it in addition to the vanilla – or cut the vanilla in half. We don’t, however, recommend adding any fruit directly to this cheesecake batter for fear it wouldn’t set properly. Let us know what you try!
I’ve been using this recipe for years. It’s perfect every time. Several people have said it’s the best cheesecake they’ve ever had!
I’m going to attempt this tomorrow, but I had a request for a cherry swirl in it. I noticed you had said not to add any more moisture to the cheesecake but would it work if I reduced the sour cream by a few tbsp and added cherry purée at the end for a simple swirl on top?
Hi Lyn, we haven’t tested it that exact way but that should work just fine especially if you slightly reduce the sour cream. Let us know how it goes.
I’d like to add this as a layer to a red velvet cheesecake. I know I can’t use the crust but is there anything else I’d need to take into account? Thanks!
Hi Stacy, what a delicious combo! We’re confident it would work as a two layer cake with the red velvet on the bottom and the crustless cheesecake on the top — however we’ve never tried to stack weight on top of it. Please let us know if you try it – it sounds incredible!
Hi Sally,
I made your cheesecake for my son’s birthday and it was a big hit.
Thank you very much.
I have made this recipe 3 times now, and each time it is absolutely amazing!!! First time, we just did a cherry topping. Second time, I used crushed oreos as the crust, then added some crushed oreos in the batter and topped with some whipped cream before serving. Third time I mixed in mini chocolate chips and covered with caramel topping before serving. Cannot stress enough of how much I LOVE this recipe. Thank you so much for sharing it.
For the lazy among us; a while package of crushed oreos, flavor of your choice, works as a good substitute for Graham cracker.
Do butter or baking required, just crush, and form in the pan, then proceed with the rest of the directions as is.
A keeper. My daughter’s requested cheesecake for their birthday cakes. I’ve used a few recipes over the years. They are nothing like this one.
Love it and will never stray!!!!
This was absolutely Amazing! The flavour and texture are bang on. Super easy to make and really appreciated the details in the recipe! It was such a hit that my daughter and I will definitely be making it again! Thank you
AMAZING! Highly recommend this recipe. Chandler and Rachel would definitely approve!
My first cheesecake ever, and it turned out great – silky smooth and not too sweet – thanks Sally for the clear instructions and wonderful recipe! Note: I used three layers of extra wide aluminum foil to wrap my pan and baked it for 70 minutes (I only had extra large eggs & added doubled the vanilla). Now working on the strawberry sauce for my evening slice.
Thank you so much Lexi! I used full flat plain yogurt and it was delicous! It wasn’t even too heavy for the Italians (who tend to enjoy lighter desserts).
The instructions for the recipe are so easy to follow and it comes out perfectly!
Thank you!
Best cheesecake recipe ever!!
Hi there,
Thanks so much for this. This was first time making this and it was yummy. However, I used a 10in pan and my cake was short/thin. Do you know how I could have made it taller?
Many thanks,
Kimmie
Hi! Great recipe! Could I ask, what are the nutrition facts?
I loved the recipe, just one thing tho. For the total time it says 7 hours why does it say that?
Hi Kelly, that’s to account for prep, baking, cooling, and chilling time. We’re glad you enjoyed this recipe!
I have made this cheesecake numerous times. It always comes out great. I was told it could sell for 40.00. Not my plan but good to know its very tasty. Thanks for a great recipe. This recipe has never failed me.
Hi there! I have made this cheesecake before and it was absolutely amazing!!! I got so many compliments and everyone said it was the best cheesecake they have ever had 🙂 One question: Can I use real vanilla bean instead of vanilla extract? If yes, how many pods? Thank you!!!
Hi Reese, you can try the seeds of two vanilla beans. We’re so glad you love this one!
Hands down absolute best cheesecake I have ever made or eaten in my life.
Just took the cheesecake out of the fridge after cooling overnight (had to try an edge, tho. It’s fantastic! No cracks, but I probably should have used the foil over top as its a tiny bit browned.
This was my second attempt at a cheesecake. My wife was always the baker, but she passed away 2 months ago, so I’m trying to take over her mantle. My first attempt, never having used a springform pan before, I misread the directions I found in a magazine. I took the springform sides off 10 minutes after it came out of the oven, instead of just removing the foil!! You can imagine the soupy mess I had to scrape up off the stove top!
Love Sally’s site. Everything clear and concise; she makes me look like an experienced baker. The first thing I made from the site were two pies for Thanksgiving dinner. Talk about pressure to get it right…
Sally, this recipe is perfection, thank you. I made half the amount in a 7” form (using 2 small eggs) and decreased the baking time to 50 min. I failed at cheesecake once before using a different recipe, so I was concerned, but this recipe seems bulletproof. The filling is soft and airy, not dense like most commercial cheesecake. Excellent level of sweetness (ie not too much). I used an apple crumble topping, made with homemade apple filling and traditional oatmeal crumble. It was a perfect birthday cake for my apple crumble loving husband.
Hi Sally! I’ve tried a bunch of your recipes and they are ALL delicious! I’m going to make this cheesecake for my (very small) inauguration celebration on Wednesday with raspberries, strawberries, and blueberries to celebrate our country. Thanks for the recipes!
Hi Sally,
I made this today and it’s absolutely delicious! Your directions are so easy to follow and I want to thank you for including the UK tips. Although I was born and raised in the USA, I’m currently living in London and was confused for about a full year why I couldn’t find graham crackers, LOL. I recently bought a kitchen scale and it definitely makes measuring ingredients (especially butter) so much faster and easier.
We’re making your homemade soft pretzels tonight for the game…another family favorite!!!
Thank you for your wonderful recipes, tips, pictures and helpful videos
Every recipe from Sally has been a show stopper for me. This cheesecake is without a doubt the best I’ve ever made. I’ve made it 4 times now and this time I made it with lemon curd as the topping. The lemon curd recipe is also fool proof. I am now our family baker thanks to Sally. But now my wife wants me to bake her a chocolate mocha cheesecake.
SALLY HELP! Do you have a recipe for one?
Hi Del, so happy you love this one! We haven’t tested a mocha version, but you can try to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate and a tsp or so of espresso powder. Let us know how it turns out!
This is absolutely delish! One question can I use this batter to make mini cheesecakes?
Sure can, Jasmine. You can use our recipe for Mini Cheesecakes for a smaller amount – or use this quantity if you need a lot of mini cheesecakes and use the baking directions in the mini post 🙂
Hi Sally,
just wanted to ask you at what temperature to bake the cheesecake?
Thank you a lot!
Just followed this recipe to make my first ever cheesecake and it turned out perfect!! Thank you!
So good! Great recipe. It tasted even better the next day when it had more time to set up. Next time I would cut the sugar in half for the graham cracker crust though. A little too sweet for my taste. Overall, highly recommend!