This classic cheesecake recipe delivers a silky, lightly tangy filling atop a crisp, buttery crust—comfort in every forkful. I’ve made this version dozens of times for family gatherings and found that low, slow baking and an overnight chill make all the difference. If you enjoy seasonal twists, I also test variations like an apple cider cheesecake for fall flavor that’s worth trying: apple cider cheesecake.
Why Make This Recipe
- Rich, creamy texture with a clean cream-cheese flavor that pleases most palates and pairs well with fruit or chocolate.
- Make-ahead convenience: you can bake it a day ahead and serve it chilled, which simplifies entertaining.
- Flexible: swap toppings or crusts for special diets or seasonal fruit without changing the core technique.
- Crowd-pleaser for holidays, birthdays, or weeknight dessert—simple to scale up for a larger group.
- I love this recipe because it holds its shape well while staying luxuriously smooth when sliced, a result I learned after several test bakes.
Recipe Overview
Prep time: 25 minutes.
Cook time: 55–70 minutes (at 325°F / 162°C).
Total time: About 8–24 hours including chilling.
Servings: 10–12 slices (9-inch springform pan).
Difficulty: Medium.
Method: Blind-bake a cracker crust, make a room-temperature cream cheese batter, bake in a water bath at 325°F, cool gradually, then chill overnight for best texture.
My Experience Making This Recipe
On early attempts I got small cracks and slightly grainy texture; shifting to room-temperature ingredients and a gentle bake fixed both. Wrapping the pan in foil for a water bath and letting the cake cool slowly improved smoothness and reduced cracking.
How to Make Cheesecake
Start by making a 1 1/2–2 cup graham-cracker crust (about 1 1/2 cups crumbs + 3 tbsp sugar + 6 tbsp melted butter), press into a 9-inch springform pan, and blind-bake at 350°F for 8 minutes. Beat 24 oz (680 g) room-temperature cream cheese with 1 cup (200 g) sugar until silky, add 3 large eggs one at a time, 1 cup (240 g) sour cream, 1 tsp vanilla, and 2 tbsp flour for stability; avoid overmixing. Pour batter onto the cooled crust, place the pan in a roasting pan, add hot water to come halfway up the springform, and bake at 325°F until the edges are set and the center jiggles slightly (about 55–70 minutes); an internal temperature around 150°F (65°C) indicates doneness. Cool in the oven with the door cracked for 30–60 minutes, then refrigerate at least 6–12 hours, preferably overnight, before slicing.
Expert Tips for Success
- Bring cream cheese, eggs, and sour cream to room temperature to avoid lumps and overworking the batter; it makes a visibly smoother texture.
- Use a water bath (bain-marie) and wrap the springform in two layers of heavy-duty foil to prevent leaks and ensure even baking.
- Don’t overbeat after adding eggs; mix just until combined to minimize air incorporation that causes cracks.
- Cool the cheesecake slowly—turn off the oven, crack the door, and cool 30–60 minutes before chilling—to reduce temperature shock and cracking.
- For a flawless surface, run a hot knife around slices when serving for clean portions, and consider a fine-mesh sieve to dust cocoa or powdered sugar.
In one variation test I paired the base with creamy banana layers inspired by a Southern classic; you can read my notes on that take here: banana pudding cheesecake southern style dessert dream.
How to Serve Cheesecake
Serve plain or with a spoonful of warm fruit compote, salted caramel, or glossy chocolate ganache for contrast. Top with fresh berries and lightly whipped cream for a bright presentation. For parties, pre-slice and chill on a tray; garnish each slice just before serving to keep edges clean. Cheesecake also works well as an elegant finish to holiday meals or casual brunches.
Storage and Reheating Guide
Refrigerate in an airtight container or tightly wrapped with plastic wrap for up to 4–5 days; store slices separately to prevent flavor transfer. Freeze whole or in slices wrapped twice (plastic then foil) for up to 2 months; thaw in the fridge overnight. Avoid microwave reheating—if you want a slightly warmer slice, let it sit at room temperature for 15–30 minutes for creaminess without breaking texture.
Recipe Variations
- Gluten-free crust: use 1 1/2 cups almond flour + 2 tbsp coconut sugar + 5 tbsp melted butter, press and bake as directed.
- No-bake version: replace eggs with 1 cup whipped cream and gelatin (or agar-agar) per package instructions; chill until set.
- Lemon or orange swirl: add 2 tbsp citrus zest and 2 tbsp juice to the batter and swirl 1/2 cup curd on top before chilling.
- Banana-pudding style: layer vanilla wafers and banana slices for a hybrid dessert; I’ve tested related banana pudding cheesecake ideas and found one especially indulgent here: banana pudding cheesecake.
Nutritional Highlights
Cheesecake is calorie- and fat-dense, offering protein from cream cheese and eggs but also significant saturated fat and sugar per slice. Consider portion control—one 1/12th slice provides richness enough to satisfy most sweet cravings. Allergens: contains dairy and eggs; crusts often contain gluten unless specified gluten-free.
Troubleshooting Common Issues
- Cracks on top: usually from overbaking or rapid cooling; bake until center barely jiggles and cool slowly in the oven with the door cracked.
- Soggy or collapsed center: underbaking or too much liquid—check internal temp (~150°F) and avoid adding excess toppings before baking.
- Lumpy batter: caused by cold cream cheese; always soften fully and beat until smooth, scraping the bowl frequently.
Frequently Asked Questions
Q: Can I make cheesecake ahead of time?
A: Yes—bake and chill overnight for best texture and flavor. Chilled cheesecake slices are easier to cut and serve, and many bakers (myself included) prefer letting it rest 12–24 hours for optimal creaminess.
Q: Do I need a water bath, and how do I prevent leaks?
A: A water bath stabilizes the oven temperature and adds moisture, reducing cracks. Wrap the outside of the springform pan with two layers of heavy-duty foil and set the pan in a larger roasting pan before adding hot water to reach halfway up the sides.
Q: How do I tell when cheesecake is done?
A: Look for set edges and a center that still jiggles slightly; the interior should register about 150°F (65°C) on an instant-read thermometer. It will continue to set as it cools, so err on the side of slight underbake rather than overbake.
Q: Can I substitute lower-fat dairy or non-dairy cheeses?
A: You can, but texture and flavor will change—low-fat cream cheese often produces a less creamy result, and many dairy-free cream cheeses contain stabilizers that alter mouthfeel. If using dairy-free options, test a small batch first and expect slightly different setting behavior; chilling longer helps firm it up.
Classic Cheesecake
- Total Time: 840 minutes
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
This classic cheesecake features a silky filling atop a buttery crust, perfect for gatherings and versatile for seasonal variations.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 3 tbsp sugar
- 6 tbsp melted butter
- 24 oz (680 g) room-temperature cream cheese
- 1 cup (200 g) sugar
- 3 large eggs
- 1 cup (240 g) sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, 3 tbsp sugar, and melted butter; press into a 9-inch springform pan.
- Blind-bake the crust for 8 minutes.
- In a mixing bowl, beat cream cheese and 1 cup sugar until silky.
- Add eggs one at a time, mixing barely to combine.
- Mix in sour cream, vanilla, and flour without overmixing.
- Pour batter onto cooled crust.
- Place springform pan in a roasting pan filled with hot water halfway up the sides.
- Bake at 325°F (162°C) for 55-70 minutes until edges are set, and the center jiggles slightly.
- Cool in the oven with door cracked for 30-60 minutes.
- Refrigerate for at least 6-12 hours, preferably overnight, before slicing.
Notes
For best texture, ensure all ingredients are at room temperature. Use a water bath to minimize cracks.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg