Classic Cheesecake Recipe
This Classic Cheesecake Recipe features a thick and buttery Graham Cracker Crust and a tangy Cream Cheese filling that is rich and decadent and very delicious.
This is one of those desserts that seems hard to make but really isn’t. This is our Classic Cheesecake Recipe. It combines a thick and buttery Graham Cracker Crust with a tangy Cream Cheese filling that is rich and decadent and very delicious. There are so many variations of a good cheesecake but first, you’ll need to master the original and we’ve got you covered there.
Ingredients you will need for the Graham Cracker Crust
How to Make the Graham Cracker Crust
Step 1: Pour the Graham Cracker crumbs, sugar, and melted butter into a large plastic baggie.
Step 2: Close the baggie and massage the graham cracker crumbs until they are completely covered in the melted butter.
Step 3: Press graham cracker crumbs into the bottom of an 8-9 inch springform pan.
Step 4: Use the bottom of a measuring cup to pat down the crust. Bake the Graham Cracker Crust for eight minutes in an oven preheated to 350 degrees. Remove the crust from the oven and set it aside.
Step 5 and 6: Wrap the springform pan in foil and put it in a larger roasting pan. This will keep the water bath you bake the cheesecake in from seeping into the cake.
How to Make the Cheesecake mixture
Step 7: Put cream cheese in a bowl and mix with a hand or stand mixer. Mix until smooth. Add sugar and mix. Add sour cream, vanilla, and salt. Stop and scrape down the sides a few times with your rubber spatula so all the ingredients get fully incorporated. (Don’t forget the bottom of the bowl too. This step is very important if you are using a stand mixer.) Break one egg into a cup and use a fork to lightly beat it. Add to mixture and mix till just incorporated. Repeat with the remaining three eggs, adding them to the cream cheese mixture one at a time.
Baking Instructions
Step 8: Pour mixture into the springform pan with the graham cracker crust. Put the springform pan in a larger roasting pan. Fill the roasting pan up to with approximately one inch of hot water. (Tip: put the cheesecake in the roasting pan in the oven and then fill the pan with hot water.) Bake the cheesecake in an oven preheated to 350 degrees for 55-60 minutes. The edges should puff up and there should be a slight wobble in the middle of the cheesecake when it is done.
Step 9: Once done, turn the oven off and open the oven door slightly. Let the cheesecake sit in the cooling oven for 1 hour. Remove the cheesecake from the oven and the water bath. Set the cheesecake on the counter and continue to let it cool till it is room temperature. Once it reaches room temperature put in the refrigerator for at least 4 hours or better yet overnight. To remove the cheesecake from the springform pan, take a knife and carefully run it around the edge of the cheesecake then unlock the springform pan.
Step 10: Cheesecake must be stored in the refrigerator but we think it tastes best at room temperature so we usually take it out of the refrigerator 30-45 minutes before we intend to serve it.
Expert Tips and FAQS
You really do. A traditional cake pan will not be tall enough on the sides and it would be very hard to get the baked cheesecake out of a regular cake pan without ruining the graham cracker crust.
You really need the water bath when baking a cheesecake. The water puts a little bit of steam in the oven which will help make sure your cheesecake doesn’t dry out, doesn’t crack on the top, and in general, doesn’t over-bake.
You need a regular block of cream cheese. The whipped cream cheese that they sell now has too much air in it and would change the consistency of this cheesecake recipe.
Other Classic Desserts You Will Love
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Classic Cheesecake Recipe
This Classic Cheesecake Recipe features a thick and buttery Graham Cracker Crust and a tangy Cream Cheese filling that is rich and decadent and very delicious.
Ingredients
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- 1/2 cup Granulated Sugar
- 1/2 cup Butter (Sweet Cream, Salted)
Filling
- 32 oz Cream Cheese (Block, not whipped)
- 1 cup Granulated Sugar
- 1/2 cup Sour Cream
- 2 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
- 4 large Eggs (Room temperature and lightly beaten)
Instructions
Graham Cracker Crust
- Pour the Graham Cracker crumbs, sugar, and melted butter into a large plastic baggie. Close the baggie and massage the graham cracker crumbs until they are completely covered in the melted butter.
- Press graham cracker crumbs into the bottom of an 8-9 inch springform pan. Use the bottom of a measuring cup to pat down the crust.
- Bake the Graham Cracker Crust for eight minutes in an oven preheated to 350 degrees.
- Remove the crust from the oven and set it aside.
Cheesecake
- Put cream cheese in a bowl and mix with a hand or stand mixer. Mix until smooth.
- Add sugar and mix.
- Add sour cream, vanilla, and salt. Stop and scrape down the sides a few times with your rubber spatula so all the ingredients get fully incorporated. (Don’t forget the bottom of the bowl too. This step is very important if you are using a stand mixer.)
- Break one egg into a cup and use a fork to lightly beat it. Add to mixture and mix till just incorporated. Repeat with the remaining three eggs, adding them to the cream cheese mixture one at a time.
- Pour mixture into the springform pan with the graham cracker crust.
- Wrap the springform pan in foil and put it in a larger roasting pan. Fill the roasting pan up to with approximately one inch of hot water. (Tip: put the cheesecake in the roasting pan in the oven and then fill the pan with hot water.)
- Bake in an oven preheated to 350 degrees for 55-60 minutes. The edges should puff up and there should be a slight wobble in the middle of the cheesecake when it is done.
- Once done, turn the oven off and open the oven door slightly. Let the cheesecake sit in the cooling oven for 1 hour. Remove the cheesecake from the oven and the water bath. Set the cheesecake on the counter and continue to let it cool till it is room temperature. Once it reaches room temperature put in the refrigerator for at least 4 hours or better yet overnight. To remove the cheesecake from the springform pan, take a knife and carefully run it around the edge of the cheesecake then unlock the springform pan.
- Cheesecake must be stored in the refrigerator but we think it tastes best at room temperature so we usually take it out of the refrigerator 30-45 minutes before we intend to serve it.
Notes
Cream Cheese: You need a regular block of cream cheese. The whipped cream cheese that they sell now has too much air in it and would change the consistency of this cheesecake recipe.
Springform Pans: You really need a springform pan for this recipe. A traditional cake pan will not be tall enough on the sides and it would be very hard to get the baked cheesecake out of a regular cake pan without ruining the graham cracker crust.
Water Bath: The water bath is essential when baking a cheesecake. The water puts a little bit of steam in the oven which will help make sure your cheesecake doesn't dry out, doesn't crack on the top, and in general, doesn't over-bake.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
