Classic Cheesecake

Cheesecake is easily one of the most popular dishes in America. It makes it on the table for almost every holiday and we even have a chain restaurant named after the dessert. I'd like to say we are pretty serious about our cheesecakes. The buttery graham cracker crust, decadent filling, and endless ideas for toppings make it a dessert fit for anyone and everyone.

I took it back to the bare beginnings here with this simple cheesecake. No spins, tricks, or odd flavor combos. My personal take on the classic is a thick and tall creamy filling, with a thick buttery crust that runs up the sides of the cake, very reminiscent of New York style cheesecake, only you won't have to travel far and wide. It will be right at home ready to enjoy, or share (if you like being nice).

Get Serious about Cheesecake

Classic Cheesecake

12 Servings

3 Hours

INGREDIENTS

Graham Cracker Crust

1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened and the texture resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, covering about 1 ½ inches up the sides to create a thicker crust.
4. Bake the crust for 10 minutes, then let it cool completely.

For the Crust:
• 2 ½ cups (250g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 3/4 cup (170g) unsalted butter, melted

For the Cheesecake Filling:
• 4 (8-ounce) blocks cream cheese (32 ounces total), softened
• 1 1/4 cups (250g) granulated sugar
• 1 cup (240g) sour cream, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional, for brightness)
• 4 large eggs, room temperature

The Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy (about 2-3 minutes).
2. Add the sugar gradually, mixing until fully combined.
3. Mix in the sour cream, vanilla extract, and lemon juice (if using).
4. Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent cracks.

Assemble and Bake

1. Pour the filling over the cooled crust in the springform pan.
2. Place the springform pan in a dish/pot that is slightly larger than your baking dish. Fill another much larger dish with hot water until it reaches halfway up the sides of the pot/dish your springform pan is in.
3. Bake at 325°F (163°C) for 75-90 minutes or until the edges are set, but the center is slightly jiggly. The cheesecake should be set on the top but not browned.

Note:

This recipe uses a cooking method for the cheesecake which is called a bain-marie.

If you would like to learn more, follow that link to do a quick read-up. I use a bit of a different method here because I was afraid of the water leaking into the seam of the springform pan.

My method: place the cheesecake pan in an oven-safe pot that leaves little space around the outside, place those two into a larger dish with the water filled half way up the pot. Do not preheat the water.

Cool the Cheesecake

1. Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to avoid sudden temperature changes.
2. Remove the cheesecake from the oven. Run a knife around the edges to loosen it from the pan, and let it cool completely at room temperature.
3. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. I found that it tasted the best after resting overnight as opposed to day-of.

If you made it with me through this recipe, A+ to you! I know you will be so proud of yourself after accomplishing this beautiful cheesecake. Share your beautiful creation, but only if you want to be asked to make it for every gathering for the years to come!

My Star Baker