Classic Cheesecake Recipe
American · Dessert · 85 min total
A rich, creamy, and dense cheesecake with a buttery graham cracker crust. This foolproof recipe yields a perfectly smooth texture with no cracks.
20
min prep
min prep
65
min cook
min cook
12
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water seepage.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press firmly onto the bottom of the prepared pan.
- Bake crust for 10 minutes. Remove from oven and let cool slightly. Reduce oven temperature to 300°F (150°C).
- In a large bowl, beat cream cheese and 1 cup sugar with an electric mixer until smooth. Beat in vanilla extract.
- Add eggs one at a time, beating on low speed after each addition just until blended. Do not overmix.
- Gently fold in sour cream and heavy cream until just combined. Pour filling over crust.
- Place springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 55-65 minutes, or until the center is almost set but still slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove cheesecake from water bath, discard foil, and cool completely on a wire rack. Refrigerate for at least 4 hours or overnight before serving.
Tips
- Use room temperature ingredients for a smoother batter.
- Run a knife around the edge of the pan before releasing the springform to prevent cracking.
- Serve with fresh berries or fruit sauce.
- Store leftovers in the refrigerator for up to 5 days.
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