Classic Cheesecake Recipe (With Video and Step by Step)

Prep Time:

30 mins

Cook Time:

2 hrs

Total Time:

2 hrs 30 mins

Servings:

12 to 16

The perfect classic cheesecake is rich, not too dense, silky smooth, and as creamy as can be. Our recipe combines a handful of simple ingredients to make a satisfying dessert that everyone loves. A buttery graham cracker crust makes this dessert an instant classic—the crumbly texture is a perfect complement to the velvety smooth cream cheese filling. Baking our classic cheesecake in a water bath allows it to cook gently, reducing the risk of cracks. You could it as is for celebrations of any kind, but you can also dress this cheesecake up with a drizzle of melted dark chocolate or a handful of fresh berries on top.

Key Ingredients for Making Cheesecake

Graham crackers: Their mild yet buttery flavor is a favorite pairing for a classic cheesecake. However, you can also use other cookies, such as chocolate sandwich cookies, vanilla wafers, or gingersnaps.
Cream cheese: Always use full-fat cream cheese for cheesecake. Cream cheese is the main ingredient—it's what makes the cheesecake flavorful and creamy.
Sugar: Sugar adds a touch of sweetness to the cheesecake. We like to use granulated sugar to keep the filling light in color and texture.
Eggs: Eggs give cheesecake its rich custard-like texture.
Sour cream: A whole cup of sour cream goes into this recipe—it adds a bit of tang but also helps lighten up the filling. Just like the cream cheese, we recommend using full-fat sour cream.
Lemon: A hint of fresh lemon zest and juice helps cut through the sweetness of the sugar and adds a floral aroma.

Take the eggs and cream cheese out of the refrigerator a few hours before making the filling. Room-temperature ingredients incorporate into the batter easily and evenly.

Tools and Techniques

Springform pan: These specialty pans are nonstick and have removable sides. They have a clasp that allows the band around the sides to easily separate from the cheesecake. We like to use springform pans for cheesecake because it makes it easy to remove an otherwise delicate dessert.

Water bath: A water bath is when you set the cheesecake pan in a larger pan of water during the baking. It is a very important step in this recipe. Since the cheesecake bakes in a hot, dry oven, surrounding the cheesecake in moisture is crucial to keep it moist. It also helps prevent the top from cracking due to heat exposure.

Heavy-duty foil: It's crucial to wrap the bottom of the springform pan in aluminum foil before placing it into the water bath to keep any moisture from seeping in. Heavy-duty foil, which is wider and sturdier than regular foil, will make for a better seal and is best bet here.

Directions

Ingredients for Classic Cheesecake — Brie Goldman

Preheat oven and make crust:

Preheat oven to 375°F. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form

Brie Goldman
Add remaining crust ingredients and combine:

Add melted butter, sugar, and salt, and pulse to combine.

Brie Goldman
Press crust into pan:

Using the bottom of a dry measuring cup or glass, press crumb mixture into bottom and about 1 inch up side of pan.

Brie Goldman
Bake crust:

Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325°F.

Brie Goldman
Boil water and make filling:

Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.

Brie Goldman
Add sugar:

Gradually add sugar, beating until fluffy.

Brie Goldman
Add lemon and salt:

Beat in lemon zest and juice, and salt.

Brie Goldman
Add eggs:

Beat in eggs, one at a time, scraping down side of bowl after each addition.

Brie Goldman
Add sour cream:

Beat in sour cream.

Brie Goldman
Prepare pan, add filling, and place in water bath:

Wrap bottom half of pan in foil. Pour in filling; place pan in a roasting pan. Transfer roasting pan with cheesecake to oven.

Brie Goldman

Placing the roasting pan in the oven before pouring in the boiling water is much safer than transferring it to the oven already full.
Add water to roasting pan; bake:

Pour boiling water into roasting pan to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water bath; let cool 20 minutes.

Brie Goldman
Cool, then refrigerate:

Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Brie Goldman

Serving and Storing Cheesecake

Let the cheesecake sit at room temperature for at least 30 minutes before serving. The flavors will wake up when it has a chance to rest.

Any leftover cheesecake (as if!) can be placed in an airtight container and refrigerated for up to 3 days.

Frequently Asked Questions

Do you need an electric mixer to make this cheesecake recipe?

Yes, you need an electric mixer to make this cheesecake recipe. Our classic cheesecake calls for two and a half pounds—five whole bars!— of cream cheese, which you'll need to beat with the sugar until well blended and fluffy for a velvety smooth filling. If you'd like to make a cheesecake but don't have an electric mixer, consider our Italian ricotta cheesecake instead.
Can you prevent a cheesecake from cracking?

Yes, there are steps you can take to prevent a cheesecake from cracking. Most importantly, be careful not to overbake it, which can make for a dry filling that cracks as it cools. (We recommend removing the cheesecake from the oven just as soon as the filling is set around the edges but still slightly wobbly in the center; it should look a little underbaked.) Baking a cheesecake in a water bath, which promotes gentle cooking, is also an effective way to prevent cracks.
Should you cover cheesecake before letting it chill?

No, you shouldn't cover cheesecake before letting it chill. Chilling the cheesecake uncovered prevents condensation from forming on the surface. When storing leftovers, however, you should cover it tightly.

5 More Cheesecake Recipes to Try

Updated by

Esther Reynolds

Classic Cheesecake

Key Ingredients for Making Cheesecake

Tools and Techniques

Directions

Preheat oven and make crust:

Add remaining crust ingredients and combine:

Press crust into pan:

Bake crust:

Boil water and make filling:

Add sugar:

Add lemon and salt:

Add eggs:

Add sour cream:

Prepare pan, add filling, and place in water bath:

Add water to roasting pan; bake:

Cool, then refrigerate:

Serving and Storing Cheesecake

Frequently Asked Questions

5 More Cheesecake Recipes to Try

Related Articles