Classic Cheesecake Recipe

Few desserts capture hearts (and stomachs) quite like a classic cheesecake. From its velvety texture to the delicate balance of tang and sweetness, this baked beauty is the gold standard of desserts. Whether you’re baking it for a holiday, a birthday, or simply because you crave indulgence, mastering the classic cheesecake recipe will make you a dessert hero in any kitchen.

Before we begin, it’s essential to understand the importance of ingredients like cream cheese and sour cream, and why techniques like a water bath can make or break your cheesecake. If you’re working with dairy, don’t miss the FDA’s food safety tips for proper storage and handling.

Wondering why water baths matter for baking? This Serious Eats article breaks down the science of gentle, even heat, which prevents your cheesecake from cracking.

Ingredients You’ll Need

Let’s start by gathering everything for a rich, smooth result.

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• Optional: pinch of cinnamon for a spiced twist

For the Filling:

• 32 oz (four 8 oz blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 4 large eggs
• ⅔ cup sour cream
• ⅔ cup heavy cream
• Optional: 1 tbsp all-purpose flour for added stability

Essential Tools

Using the right tools makes a huge difference in consistency:

• 9-inch springform pan
• Electric mixer (hand or stand)
• Roasting pan (for the bain-marie)
• Oven thermometer
• Mixing bowls
• Rubber spatula

Step 1: Make the Graham Cracker Crust

The base is where great cheesecake begins.

Instructions:

1. Mix graham cracker crumbs, melted butter, sugar, and cinnamon.
2. Press evenly into the bottom of a greased 9-inch springform pan.
3. Bake at 325°F (163°C) for 10 minutes.
4. Cool slightly while you prepare the filling.

This classic crust works great for variations like this orange cheesecake recipe, which adds a citrusy twist.

Step 2: Prepare the Cheesecake Batter

Creamy texture is achieved by gentle mixing and quality ingredients.

Tips:

• Beat the softened cream cheese alone first to remove lumps.
• Add sugar and vanilla; mix until smooth.
• Add eggs one at a time, beating on low speed.
• Stir in sour cream and heavy cream last.

Overmixing incorporates air, which can lead to cracks.

If you’re curious about cheesecakes with sour cream toppings, here’s a smooth example: creamy cheesecake with sour cream topping.

Step 3: Set Up the Water Bath

A water bath ensures gentle, even baking.

How to Set It Up:

• Wrap your pan with 2 layers of heavy-duty foil.
• Place in a larger roasting pan.
• Fill halfway up with hot water.
• Bake at 325°F (163°C) for 60–75 minutes.

For a foolproof method, check out this detailed post on perfect cheesecake and how to troubleshoot common issues like cracked tops.

Step 4: Cooling Is Crucial

Here’s how to avoid sinking centers and cracks:

• After baking, turn off oven and open the door slightly.
• Let cheesecake cool inside for 1 hour.
• Remove from water bath and cool completely on a wire rack.
• Chill in the fridge for at least 4 hours (preferably overnight).

What If My Cheesecake Cracks?

Cracks are often due to overbaking, rapid cooling, or overmixing. If you’ve ever asked, “What happens if you add too much sour cream to cheesecake?”, that could be part of the issue too.

Fixes:

• Top with fruit, chocolate, or whipped cream.
• Use a hot knife to smooth minor surface cracks.
• Embrace the rustic look—it still tastes amazing!

Serving and Slicing Tips

To serve like a pro:

• Use a thin, sharp knife dipped in hot water between slices.
• Let cheesecake sit at room temp for 20 minutes before slicing.
• Garnish with fresh berries, fruit sauce, or chocolate drizzle.

Storage and Freezing

Fridge:

• Keep covered for up to 5 days.

Freezer:

• Freeze whole or in slices for up to 2 months.
• Wrap tightly in plastic wrap, then foil.
• Thaw in fridge overnight.

Cheesecake Variations You’ll Love

Once you’ve mastered the classic, try these versions:

• New York-style cheesecake: Richer and denser with added flour and sour cream.
• Churro cheesecake: A cinnamon-sugar twist on the crust.
• Fruit swirl cheesecake: Swirl in raspberry, blueberry, or lemon curd.
• Chocolate cheesecake: Add cocoa to the batter and use an Oreo crust.

Want more ideas? Explore the top 10 cheesecake recipes you should try today.

Substitutions and Adjustments

Need to tweak the recipe?

• No sour cream? Try Greek yogurt or mascarpone.
• No heavy cream? Use evaporated milk or full-fat milk (reduce by ¼).
• Looking to swap sour cream for cream cheese? There’s a science to that!

FAQs

How long should I bake a cheesecake?

• About 60–75 minutes at 325°F. The center should jiggle slightly.

Can I skip the water bath?

• It’s possible, but you’ll likely get cracks and uneven texture. Highly discouraged.

Why did my cheesecake sink in the middle?

• It might’ve been underbaked or cooled too quickly.

What if I don’t have a springform pan?

• You can use a regular cake pan lined with parchment, but removing the cheesecake will be trickier.

Final Pro Tips

• Always use room temperature ingredients.
• Don’t open the oven door while baking.
• Chill for at least 4 hours before serving.
• Keep a close eye in the last 10 minutes of baking.

Want more tips on rich textures and adjustments? Check this Exploratorium guide on the science of cheesecake.

Conclusion

With this classic cheesecake recipe, you’ve got everything you need to create a silky, rich dessert worthy of any celebration. From understanding ingredient roles to setting up the perfect water bath, you’re no longer guessing—you’re baking with confidence.

If you’re feeling adventurous, don’t stop here! Try an orange cheesecake, a churro cheesecake, or explore other irresistible options like this perfect cheesecake recipe.

Happy baking! 🎂