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
Thank you! This turned out perfect. Well, almost (thanks to a couple of bubbles). I actually went with 1/3 of the measurements because it was a small birthday cake for Mum and thanks to India lockdown, no guests. I wish I could send you a picture. Btw, I used an Indian cream cheese so I can verify its foolproof!
Can I use full fat Greek Yogurt instead of sour cream? I get an upset stomach from sour cream.
I have a fan club for your recipes. You’r my secret squirrel baking buddy.
Hi Mich, You can use full fat plain Greek yogurt in place of sour cream. The cheesecake may taste a little heavier, but not much. Same flavor though!
This is hands down the best cheesecake recipe I’ve ever used. Making another one today! I drizzled chocolate syrup and chopped snicker bars for the topping.
I made this recipe in a toaster oven. I didnt have the option of the water bath so I put a tray of water on the rack under the rack where I baked the cheesecake and it came out AMAZING! One little crack along the side but that’s it.
I also used lotus biscuits instead of Graham and just didnt add the sugar to the crust and its sooo good!!!
Thanks for this simple recipe it was just what I was looking for!
Hi sally! I’ve made this recipe before and it came out great. My family wants to try crumb topping as the cheesecake topping. Do you recommend using the Crumb Topping recipe from your “New-York-Style Crumb Cake” & how should I go about baking the cheesecake with the topping (I don’t want the topping to burn or get too hard)?
Hi Sonia, what a delicious idea! This would require additional recipe testing – if you try anything let us know how it goes. Happy baking!
Thank you thank you Sally for this wonderful recipe. So for Mother’s Day 2021 I decided to make cheesecakes as gifts for my friends, family and neighbors. I lost my mom last November (2020) this was just a way to honor my mom and say HMD and it was a success. I used this classic cheesecake recipe. Omg amazing and delicious. All together I made 26 cheesecakes. 5 was lemon my recipe. All the rest was your recipe. Made the full recipe for myself and used a ready crust for the gifts. I’ve gotten nothing but complements. I followed your recipe to the T. One thing I’ve found to be the easiest is using a scale (when possible) over measuring cups or spoons. The weight comes out more accurate than when I use cups. For example I weighed the 4 8oz cream cheeses and it was less than the grams listed. Made this recipe times 6 and each time there was no difference in the taste or texture. All the moms I gave a cheesecake to really loved it. Yayyy.
Fabulous Cheesecake! Thanks also for the tip on using Digestive crackers.
This cheesecake is absolutely delicious. The filling is the most perfect texture and exactly what I hope for when choosing cheesecake for dessert.
I did have an issue with the water bath leaking into my tin foil and getting into the crust (sad face) so I will definitely choose the alternative option of setting a water bath on the rack below the cheesecake next time. Other than that, it was perfect!!
I used this recipe and the cheesecake is delicious! However, my cheesecake is leaking a yellow liquid that tastes like cheesecake. I didn’t notice any water get into the foil so I don’t know why that’s happening. If someone could help me figure out how to prevent that for next time I’d really appreciate it!
First try at baked cheesecake!!! Great recipe!! Was a little scared of the water bath but followed directions and turned out great!!
Have you made this using 3 or 4-4″ springform pans? Would you still water bath and leave it in (oven off) with the door open for an hour? 40-45 bake time?
Hi Jackie, there’s too much batter for 3 or 4 4 inch springform pans. You can use leftover batter to make additional 4 inch cheesecakes or even mini cheesecakes on the side. We’re unsure of the exact bake time, and yes, we’d recommend the water batch and allowing it to cool in the oven.
I made this last night for my partner’s birthday, and it’s definitely not my favorite. The ratio of cream cheese to everything else was too high. Instead of tasting like a sweet creamy dessert it just tastes like cream cheese! Afterwards I found the recipe I usually use – it only calls for 2 blocks of cream cheese!
I’m a very amateur baker, and this was my first time attempting to make cheesecake. It turned out so beautifully and absolutely delicious! I am so happy with this recipe and will use it again in the future. Thank you 🙂
Hi! I’ve had this recipe before and it was amazing.
Quick question – do I need to use a spring pan? Or can I just use a regular deep dish pie pan? I don’t have a spring one available right now.
Hi Ashley, A springform pan is definitely ideal for cheesecake, but you can try a pie dish instead – you will have enough filling for 2 since most pie dishes aren’t as deep as springform pans – or cut the filling recipe in half for one. It may be more difficult to remove from a regular pie dish. Or try our small-batch cheesecake that’s made in a loaf pan. Enjoy!
Great easy to follow recipe and instructions. My first try and my springform pan did leak I can hear my crust just sloshing around in there I’m really hoping once I get it in the fridge over night it’ll kind of dry out. I’m still super excited!
Hi Nisey, If you know your pan leaks and you want to try it again, you can place the water bath on the rack below the cheesecake, instead of placing the pan directly in the water. See the recipe note for details! We hope you love it anyway!
Any suggestions on incorporating some mini chocolate chips into this receipe?
Hi Roxanne, We’d recommend adding about 1 and 1/4 cups mini semi-sweet chocolate chips like we do in our Amaretto Cheesecake. Enjoy!
Best cheesecake i have ever had! 100% better than the Cheesecake Factory. Thank you for the great tips!
I love this recipe and have made it multiple times and it is devoured by all everyone. However my husband and son are requesting chocolate cheesecake for their birthday and I want to make this delicious cheesecake but a chocolate version. Do you have a suggestion for how I can make this into a chocolate cheesecake? Thanks.
Hi LM, We haven’t tested a chocolate version, but you can try to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate. Let us know how it turns out!
Hey Sally,
Keen to try this recipe but I like a very lemony flavour in my cheesecake (no bake variety) any suggestions on how much I can increase the lemon juice without affecting the consistency? I’ll also add lemon zest. Many thanks!
Hi Hailey, for a lemon cheesecake, we’d recommend following our recipe for Key Lime Cheesecake and use lemons in place of limes. Let us know if you give it a try!
I love this recipe, I would recommend to cook for 65 minutes. Use a toothpick to check if it’s ready, if it comes out clean it’s ready.
I really want to try this recipe but I want to use a ready made pecan crust, how do I proceed with incorporating this? Or it doesn’t affect the outcome. I would just have to skip the graham crust step?
Hi Lisa! Yes, you can use a ready made crust by skipping the graham cracker crust step. No need to pre-bake the crust, either.
Thank you for your quick response. Much appreciated.
One more question, how do I go about baking it? Would I still put the whole crust pan into the springfoam pan or not? I’m going to put the water bath underneath the rack of the cheesecake. Any suggestions greatly appreciated.
Hi. Can I use aluminium pan for the water bath of the cheesecake ?
Sure can!
Bula,
Im from Fiji,i tried this recipe and this is my first time to bake cheese cake…I love it. It tasted so creamy and rich. Never regretted following the directions. Can’t wait to bake another. GIVING YOU A 5 STAR..THANKU SALLY
I am making it right now. It is turning out really well! I am making them in six-inch pans, They need a longer cook time but are still great! The ones on the bottom rack are cooking slower so I took out the first two and covered them in tinfoil with the water bath still underneath it to see if it would prevent cracking. for now it is working well!
I’ve made this 3 times and it was fantastic every time!! Some have said it’s the best they’ve ever had. Thanks for the recipe ❤
Simply delicious and totally worth all the waiting time. I added diced apples cooked in a maple syrup caramel to the filling. And topped the cake with maple syrup caramel. We loved it.
Great recipe! I made this and it was SO good!! 🙂
First time making cheesecake! It turned out gorgeous! My husband can’t get enough! On my second, it is delicious! Thank you! Ready for the minis! Can you swirl chocolate into the batter after putting in pan and let it cook with it?
Tamar
Hi Tamar, we’re so glad this recipe was a success for you! We haven’t tested a chocolate version, but you can try to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate. Let us know how it turns out!
Are you supposed to cut the browned top off before serving? I didn’t see it in the directions.
This was incredible! When I tasted it, I couldn’t believe I made it. Just like an upscale restaurant. I didn’t have enough sour cream on hand, so I used 1/2 sour cream and 1/2 greek yogurt. Worked just fine. I followed all the directions as best I could. I didn’t have a roasting pan for the water bath, but I did have a hefty baking sheet with pretty high sides, so I used that. It seemed to work great. I will be making this again.