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Classic Cheesecake
A smooth, creamy classic cheesecake with buttery graham cracker crust, perfect for your next special occasion.
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Servings: 16
Calories: 385kcal
Equipment
- Stand Mixer or Hand Mixer
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Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- ¼ teaspoon kosher salt
- 8 tablespoons salted butter melted
Cheesecake Filling
- 4 (8-ounce) blocks cream cheese softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt
- 4 large eggs room temperature, lightly beaten
Instructions
Oven Preparation
- Preheat oven to 325°F.
- Position a rack in the center of the oven.
Graham Cracker Crust
- Combine graham cracker crumbs, granulated sugar, brown sugar, and salt in a mixing bowl.1 ½ cups graham cracker crumbs, 2 tablespoons granulated sugar, 1 tablespoon brown sugar, ¼ teaspoon kosher salt
- Add melted butter and mix with a fork until evenly moistened.8 tablespoons salted butter
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Set aside while preparing the filling.
Cheesecake Filling
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese on low to medium speed until smooth and creamy. Avoid over mixing.4 (8-ounce) blocks cream cheese
- Add sugar and mix until fully incorporated and smooth.1 cup granulated sugar
- Add sour cream, vanilla extract, lemon juice, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.1 cup sour cream, 2 teaspoons vanilla extract, 2 teaspoons fresh lemon juice, ¼ teaspoon kosher salt
- With the mixer on low speed, add the eggs one at a time, mixing just until each egg is incorporated.4 large eggs
- Scrape the bowl once more and gently mix to ensure a uniform batter.
Baking
- Bring a pot of water to a full boil. You will need enough water to fill a large metal roasting or baking pan to a depth of about 1 inch.
- Pour the cheesecake batter into the prepared crust.
- Place the springform pan on a foil-lined baking sheet to catch any potential leaks.
- Place the cheesecake on the center rack of the preheated oven.
- Set a large metal baking or roasting pan on the bottom oven rack. Do not use glass.
- Carefully pour the boiling water into the empty pan on the bottom rack until it reaches about 1 inch deep, then immediately close the oven door to trap the steam.
- Bake at 325°F for 50–60 minutes, until the edges are set and lightly puffed and the center still has a slight jiggle.
- If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.
- Avoid over baking; the cheesecake should not be fully firm in the center.
Cooling
- Turn the oven off and crack the oven door open slightly.
- Leave the cheesecake in the oven for 1 hour to cool gradually.
- Remove from the oven and allow to cool at room temperature until completely cool.
- Cover and transfer to the refrigerator and chill for at least 6 hours, preferably overnight.
- Remove the springform ring just before serving.
Notes
Substitutions
- Graham cracker crumbs can be replaced with digestive biscuit crumbs or vanilla wafer crumbs.
- Sour cream may be substituted with full-fat Greek yogurt.
- Brown sugar can be replaced with additional granulated sugar.
- Top with thick chocolate ganache for any chocolate lovers.
- Serve plain or with fresh berries, fruit compote, or light fruit sauce.
- Pairs well with coffee, espresso, or lightly sweet dessert wines.
- Store covered in the refrigerator for up to 5 days.
- Cheesecake can be frozen whole or in slices.
- Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving.
Nutrition
Serving: 1 slice | Calories: 385kcal | Carbohydrates: 25g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 368mg | Potassium: 126mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 1085IU | Vitamin C: 0.4mg | Calcium: 84mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.