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Classic cheesecake is a timeless dessert—rich, creamy, and satisfying with a crisp graham crust. I’ve made this version dozens of times for birthdays and dinner parties, and it consistently wins praise for its smooth texture and gentle tang. For a seasonal twist, I sometimes serve it alongside an apple cider cheesecake slice to compare flavors.

Why Make This Recipe

Flavor: Velvety cream cheese filling with a lightly sweet, buttery graham cracker crust delivers a balanced, crowd-pleasing dessert.
Reliability: This method uses a water bath and low baking temperature to prevent cracks and over-browning.
Convenience: You can make it a day ahead—chilling overnight improves texture and frees you up on the day of serving.
Versatility: Top it simply with fresh berries or transform it into smaller desserts like cheesecake bites for parties.
Personal note: I love this recipe because the technique is forgiving—once you master room-temperature mixing and the water bath, it turns out beautifully every time.

Recipe Overview

Prep time: 25 minutes (plus chilling)
Cook time: 55–70 minutes at 325°F (160°C) in a water bath
Total time: About 5–24 hours (including 4+ hours chilling; best overnight)
Servings: 10–12 slices from a 9-inch (23 cm) springform pan
Difficulty: Medium — technique matters, but ingredients are straightforward
Method: Blind-baked graham crust, smooth cream cheese filling, gentle bake in a bain-marie, then long chill.

If you’re planning a full dinner menu, pairing this dessert after a rich main like an authentic Tuscan ragu creates a satisfying contrast between hearty and elegant flavors.

My Experience Making This Recipe

I tested this recipe multiple times, adjusting mixing speed and bake time to remove air and minimize cracks. I learned that warm room-temperature ingredients and a low oven temperature are the two most important factors for a velvety center. Using a water bath made the biggest difference in uniform baking and appearance.

How to Make Classic Cheesecake

Start by pressing a 1 1/2-cup graham cracker crumb crust (about 9–10 full crackers, 6 tbsp melted butter, 2 tbsp sugar) into the bottom of a 9-inch springform pan and blind-bake at 350°F (175°C) for 8–10 minutes. For the filling, beat 24 oz (675 g) cream cheese until smooth, add 1 cup (200 g) sugar, 1 cup (240 g) sour cream, 1 tsp vanilla, 2 tbsp all-purpose flour, and then blend in 3 whole eggs one at a time on low speed. Pour into the cooled crust, set the pan inside a larger roasting pan, add hot water to reach halfway up the springform side (water bath), and bake at 325°F (160°C) for 55–70 minutes until the edges are set and the center still jiggles slightly. Cool slowly in the oven with the door ajar for 1 hour, then chill 4+ hours or overnight.

Expert Tips for Success

Room temperature everything: Let cream cheese, eggs, and sour cream sit at room temp for 30–60 minutes to avoid lumps when beating.
Use low speed after eggs: Mix on low after adding eggs to prevent whipping air into the batter, which causes cracks.
Water bath technique: Wrap the springform pan base in foil to prevent leaks, and use a hot water bath to stabilize oven temperature and humidity.
Check doneness by feel: The outer 1–2 inches should be set while the center has a gentle wobble—carryover heat will finish it.
Equipment choice matters: A 9-inch springform pan, hand or stand mixer with paddle, and an oven-safe roasting pan for the bath improve reliability and results. For inspiration on other creamy desserts, try this southern-style banana pudding cheesecake.

How to Serve Classic Cheesecake

Keep it simple with a dusting of powdered sugar and fresh berries for a classic presentation.
For a more festive finish, spoon warm fruit compote (berry or cherry) over each slice just before serving.
Offer small dessert forks and chilled plates—cheesecake tastes best slightly cool, not icy.
For a brunch or dessert buffet, serve mini slices or bars with varied toppings so guests can choose.

Storage and Reheating Guide

Store whole cheesecake tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic and aluminum foil and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat individual slices gently by bringing them to room temperature for 20–30 minutes before serving, or warm for 10–20 seconds in a microwave on low power if you prefer it just slightly softer—avoid overheating to keep texture intact.

Recipe Variations

Gluten-free: Use gluten-free graham crackers or almond flour crust (1 1/2 cups almond flour, 3 tbsp sugar, 6 tbsp melted butter).
Lower-fat option: Substitute half the sour cream with Greek yogurt and use reduced-fat cream cheese; texture will be slightly less dense.
Dairy-free: Use firm dairy-free cream cheese alternatives and canned full-fat coconut cream (chilled) to mimic creaminess—expect a subtle coconut note.
Flavor twists: Fold in 2 tbsp lemon zest for brightness, swirl in 1/2 cup fruit jam before baking, or make individual cheesecakes in a muffin tin for portion control and presentation.

Nutritional Highlights

Rich in calcium and protein from cream cheese and sour cream, making it satisfying in small portions.
High in fat and calories—serve modest slices (about 1/10–1/12 of the cake) for portion control.
Allergen info: Contains dairy, eggs, and gluten (unless adapted); note these for guests with sensitivities.

Troubleshooting Common Issues

Cracked top: If your cheesecake cracks, it likely overbaked or had too much air whipped in. Solution: bake at lower temp, mix gently, and use a water bath.
Grainy texture: Caused by cold ingredients or overbeating; solution: fully soften cream cheese and mix just until smooth.
Soggy crust: If water from the bath seeps in, foil the pan well and pre-bake the crust 8–10 minutes to set it.

Frequently Asked Questions

Q: Do I need a water bath and what does it do?
A: Yes—baking in a water bath (bain-marie) adds gentle, even heat and humidity, which prevents rapid top-setting and cracking. Wrap the pan base in heavy-duty foil to prevent leaks and place the springform in a larger roasting pan filled halfway with hot water.

Q: How can I tell when the cheesecake is done without overbaking?
A: The edges should be set and slightly puffed, while the center should wobble like gelatin when you gently shake the pan. It will continue to set as it cools; aim for 55–70 minutes at 325°F (160°C).

Q: Can I make this ahead for a party?
A: Absolutely—bake it the day before and chill overnight. Chilling improves texture and flavor, and it makes the day-of logistics much easier.

Q: How do I prevent a soggy or crumbly crust?
A: Pre-bake the crust for 8–10 minutes at 350°F (175°C) and press firmly into the pan. Use melted butter measured precisely and cool the crust slightly before pouring the filling to help it set.