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How to Make Best Classic Cheesecake - A Step-by-Step Guide

There's something undeniably comforting about a classic cheesecake. Its creamy texture, rich flavor, and buttery graham cracker crust make it a timeless dessert that never goes out of style. Whether you're a cheesecake connoisseur or a first-time baker, this recipe for the Best Classic Cheesecake is sure to impress. With its simple ingredients and step-by-step instructions, you'll be able to create a decadent dessert that will have everyone coming back for seconds.

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Ingredients

  • 1 cup graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 2 tablespoons white sugar
  • 4 (8 ounce) packages full-fat cream cheese, at room temperature
  • 1 ½ cups white sugar
  • 1 cup full-fat sour cream, at room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 (21 ounce) can cherry pie filling (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 40 mins
  • Additional Time: 12 hrs
  • Total Time: 14 hrs 10 mins
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
  • Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
  • Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
  • While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
  • Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
  • Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
  • Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
  • Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
  • Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
  • Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
  • Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
  • Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
  • Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.

    • Nutrition

    497 cal.

    • Total Fat: 36g
    • Saturated Fat: 22g
    • Cholesterol: 163mg
    • Sodium: 298mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 0g
    • Protein: 9g
    • Potassium: 152mg

    Categories

    Baking recipes
    Dessert recipes
    Cheesecake recipes
    Classics recipes
    Cake recipes