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!
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
As much as I love cheesecake, I’ve never published a classic cheesecake recipe. There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, caramel turtle cheesecake, or 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 my cheesecake recipe is rather simple—it’s baking the cheesecake that could result in a flop. 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.
How to Make Classic Cheesecake
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.
- 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 overmix 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 tight 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. Or you could 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.
You see, 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.
Cooling & Chilling Cheesecake
Another way to help prevent cheesecake cracks is to initially cool it inside the oven. You can see me do this in the video below. When the cheesecake is done, 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. 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 several hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.
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 Perfect Cheesecake
To summarize, here are some tricks I discussed:
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour.
- Cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit, so I serve it with this simple raspberry sauce. Or you could top with homemade lemon curd, chocolate ganache, salted caramel, strawberry topping, blueberry sauce topping, or homemade whipped cream. Get creative or keep it simple. Either way, it’s going to impress. (And you’d totally eat it off the floor… Chandler and Rachel style.)
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.
- Freeze on 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.
- Freeze without 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 plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings, like homemade whipped cream or salted caramel, when serving cheesecake.
Best 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 too quickly 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 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 oven 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
I’m wanting to try this recipe but want to do a chocolate chip cookie crust! What’s the best way to do that?!
Hi Kaylie, we haven’t tested a chocolate chip cookie crust for a cheesecake, so aren’t sure what to recommend you try! I think the closest thing we have is this chocolate chip cookie pizza. If you find something that works, please let us know!
This cheesecake is amazing! The thorough instructions with attention to details made baking it a fun process. The birthday girl loved it and other family members requested it for their celebrations. Love!!!
My husband and I are life-long cheesecake lovers, and this is the best cheesecake either of us has ever had. I’m about to make it again!
It was amazing! Smooth, delicious and not too difficult to make. You know what I like the most about your recipes? You explain them so well and you tell the why’s of the way things are done (I’m a ‘why’ kind of person). My husband wants me to make another one now. You’re killing my diet! 🙂
This recipe is amazing! Best I’ve ever made! Made it for my Boyfriends birthday did not disappoint! So rich and creamy!
I loved this recipe so much. Will the same amount of ingredients work for 3 or 4 4inch pans?
Hi Jonetta, we haven’t tested this recipe in smaller pans, so we’re unsure of the exact yield, but it *should* be enough for that many pans. Glad to hear this is a favorite for you!
We made this and put them in regular Keebler graham cracker pie crusts then put them on the smoker for 50 minutes! Let them cool overnight in the fridge then added fresh strawberries and glaze- Our friends said the cheesecake was life changing!
Only had three blocks of creamcheese but it worked perfectly! Next time Ill put the springform pan in a cakepan in the water bath. The aluminum was anxiety producing. The man said it was thr best cheesecake he had ever had. Thanks Sally!
Only had three blocks of creamcheese but it worked perfectly! Next time Ill put the springform pan in a cakepan in the water bath. The aluminum was anxiety producing. Thanks Sally
Great recipe for cheese cake Yummy. I added a layer of butterfinger bites in the middle and top
I have been making cheese cakes for my husband;s birthday for years. Of all the recipes, I’ve tried, yours is hands down the best! Rich and creamy with no cracks! love it.
Mmmmm. This was good. I had some ricotta left over so I used it in place of one of the bricks of cream cheese. All I had on hand was light sour cream so I used it. Taste didn’t seem to be affected, but texture was just a bit soft.
I have been making this cheesecake for a few yrs now & it is sooo good
I have had a craving for good cheesecake, kept being disappointed by ones I bought, so finally decided to make my own for Christmas Day using your recipe but half size (except with two eggs). It turned out lovely and is hitting the spot. No cracks. Lovely texture and taste. Enjoying my first slice with raspberries and sugar topping. Nothing like homemade and fresh. I always find your recipes to be successful and tasty. Thank you for this recipe.
Sally, I made this for Christmas Eve and was told this was by far the best cheesecake that I ever made. Now I have made cheesecakes from chefs from the Chew and never got these raves. So thank you Saley. I do give you all the credit. I use the alternative bath baking. It was so perfect and obviously so delicious. A very Merry Christmas baking experience!
I have used many recipes on this website and I am always so pleased with the results. The directions are clear and I trust the quality of the product I will end up with. The texture of this cheesecake is amazing and, even though I also use your pie and bread recipes, this is the one that amazes people with how easy it actually is. Thanks!
Made this for Christmas Eve dinner-following the recipe exactly. It was light and fluffy- turned out perfectly. Got rave reviews from everyone! Every recipe that I have tried from this website has been perfect- this is my go to site for any baking recipes.
Great recipe as always, thank you for including the Oreo cookie part. Have you thought about making an egg nog cheesecake?
Made this cheesecake at least 15 times with success but water always got in the pan. So I tried the alternate method of putting the water bath under the cheesecake. My entire cheesecake cracked. Just put your cheesecake in the bath.
I’ve made it at least 10x myself. Early on I had a couple get wet due to water infiltration. What I do now is purchase 18″ Commercial Aluminum foil. Double it up and fold it up along the sides of the spring-form pan about a 1/2″ and you will not have the water issue.
Love the recipe, the sour cream works so well! How long can the cheesecake be stored in the fridge, without freezing? I baked a portion and stored it without serving, but I can’t give it till the 29th. Would it still be edible?
Hi Rico, we recommend storing leftovers in the fridge for up to 5 days.
Love this recipe! Been using it for years now and it never fails!!!
Sally, you cook the cake in a dark non-stick springform pan and I use a silver aluminum pan. Any time adjustments? I’ve read that dark cooks faster.
Hi Howard, either pan should work just fine! No changes needed. Enjoy!
Any tips for turning this into a chocolate or nutella recipe?
Hi Nik, We haven’t tested a chocolate version, but what we would try is to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate. We also have these Nutella cheesecake bars you might enjoy. Let us know if you test it out!
My mom and I love this recipe. I’ve been making it for her birthday for a few years now and it’s the only thing she requests when I visit home. Thank you and happy holidays! This recipe is the gift that keeps on giving:)
Hi I’ve always done this recipie and it always turns out great. But I was wondering for freezing how long do I leave it in there
Hi Isabella! Cheesecake can be frozen up to 3 months. See instructions in blog post above.
Hi Sally! I wanted to ask if I can halve the recipe and bake it in 8*8 inch pan?
Hi Haleefa, we haven’t tested it—it still may be a bit too much batter. If you want, you can try it following the directions from these white chocolate raspberry cheesecake bars, using any leftover batter for a few mini cheesecakes on the side.
Thanks alot for the tip Lexi. Happy holidays
Hi there! This cheesecake looks amazing and has great reviews. I am wanting to make it into a chocolate peppermint flavored cheesecake. Any suggestions on what alterations I would need to make?
Hi Chris, We haven’t tested a chocolate peppermint version, but what we would try is to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate and just a bit of peppermint extract. Let us know if you test it out!
I ended up following your advice and it turned out amazing! I essentially made a peppermint mocha cheesecake. I used an oreo crust. I followed the recipe with slightly less sour cream and 4 oz. of melted unsweetened chocolate. I added two teaspoons of peppermint extract, 3 tablespoons of instant espresso, and folded in a cup and 1/2 of dark chocolate chips. I baked 60 minutes in the water bath and let it cool. Then topped with a chocolate ganache and crushed candy canes. It was rich, but a hit at our family Christmas! Thanks for the tips!
Made this last night and put it in the freezer for Christmas day! I added brown sugar in place of white sugar, molasses, ginger and cinnamon to the recipe. I used full fat plain Greek yogurt in place of sour cream. It came out looking gorgeous and I can’t wait to have a slice. We subbed the graham cracker crust with gluten free ginger snaps to make it gluten free as well for our gluten free guests on Christmas Day! This is the first time I’ve ever made a cheesecake and was am so pleased with how it turned out! Thank you Sally!!!
Hi! I have made this cheesecake twice and it came out absolutely amazing. I was thinking of making bite size cheesecakes kinda like cupcakes for a Christmas party, would this recipe still work for that?
Hi Lexie! Here’s our mini cheesecakes recipe.
Hi! I’ve made this recipe so much, it’s such a big hit in my family. I have a substitution question, I have an abundance of Greek yogurt, would this be an okay substitution for the sour cream?
Hi Alissa! Full fat plain or Greek yogurt works in the place of sour cream.
No cooking temp
Hi Perry, see step 1: Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
Do you think I can substitute yogurt for sour cream?
Full fat plain or Greek yogurt works in the place of sour cream.