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Easy Classic Cheesecake Recipe

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4 from 9 reviews

This easy cheesecake recipe features a buttery graham cracker crust and a rich, creamy cream cheese filling. Baked in a water bath for perfect texture, this classic dessert is smooth, luscious, and ideal for any occasion. With straightforward steps and simple ingredients, you can enjoy a homemade cheesecake that’s always impressive and delicious.

Ingredients

For Crust

  • 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt

For Cheesecake Filling

  • 4 (8 ounce) packages Cream Cheese, room temperature (32 ounces in total)
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 eggs, room temperature

Instructions

  1. Make the Crust: Double wrap the bottom of a 9-inch springform pan with foil, sealing it tightly to prevent water from leaking in during baking. Preheat the oven to 350°F (175°C). In a large bowl, combine graham cracker crumbs, melted butter, granulated sugar, and kosher salt until evenly mixed. Press the mixture firmly into the bottom and up the sides of the springform pan to form the crust. Bake for 8-10 minutes until lightly golden, then set aside to cool.
  2. Prepare the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and sugar on medium speed until smooth and creamy, scraping down the bowl as needed. Reduce speed to low, add sour cream and vanilla extract, and mix until combined. Add eggs one at a time, mixing on low speed after each addition just until incorporated; avoid over-mixing to prevent cracks.
  3. Assemble and Bake: Pour the cheesecake filling evenly over the prebaked crust. Place the springform pan inside a larger baking pan. Pour very hot water into the larger pan until it reaches about 3/4 inch up the sides of the springform pan, ensuring the water doesn’t touch above the foil wrap. Bake at 350°F (175°C) for 60-70 minutes until the center is almost set but still slightly jiggly, while the edges are set.
  4. Cool and Chill: Carefully run a knife around the edge of the pan to loosen the cheesecake. Let it cool at room temperature for at least one hour. Then cover the cheesecake and refrigerate for at least 6 hours or overnight to allow it to fully set and develop flavor.
  5. Serve: Release the sides of the springform pan gently before slicing. Serve chilled and enjoy your creamy, smooth homemade cheesecake.

Notes

  • Using room temperature ingredients ensures a smooth filling with no lumps.
  • Double wrapping the springform pan with foil prevents water from leaking into the cheesecake during baking in a water bath.
  • Be careful not to overmix the batter once eggs are added to avoid cracking.
  • Baking in a water bath helps prevent cracks and creates a creamy texture.
  • Allowing the cheesecake to chill thoroughly improves slicing and flavor.

Find it online: https://marthatasty.com/easy-classic-cheesecake-recipe/