Classic Cheesecake Recipe
This classic cheesecake recipe is rich, creamy, and easy to make with a graham cracker crust. Learn my pro tips for perfect cheesecake every time! It’s smooth, rich, slightly tangy, and just sweet enough with that signature graham cracker crust — a perfect creamy cheesecake that feels like a celebration but is easy enough for any home baker.
Ingredients
- For the Graham Cracker Crust:
- 1 and 1/2 cups graham cracker crumbs about 12 whole crackers
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 4 8-ounce blocks cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice optional but brightens the flavor!
- 3 large eggs room temperature
Instructions
- Preheat oven & prep pan:
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. (5 minutes)
- Make the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the texture is like wet sand. Press firmly into the bottom (and slightly up the sides) of your springform pan. Bake for 10 minutes, then set aside to cool slightly. (15 minutes total)
- Beat the filling:
- In a large bowl or stand mixer, beat cream cheese on medium speed until completely smooth and no lumps remain, about 2–3 minutes. Add sugar and mix until combined. Beat in sour cream, vanilla, and lemon juice if using. Add eggs one at a time, mixing on low speed just until combined — don’t overmix! (10–15 minutes)
- Assemble & bake:
- Pour filling over the crust and smooth the top with a spatula. Bake cheesecake for about 55–70 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan. (60–70 minutes)
- Cool gradually:
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour — this helps prevent cracks. Then transfer to a wire rack and let it cool completely at room temperature. (1 hour)
- Chill:
- Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or ideally overnight. This step is key for that perfect texture! (4+ hours)
- Serve:
- Run a knife around the edge before unlocking the springform pan. Slice with a clean, warm knife for perfect slices. Top with fresh berries, whipped cream, or your favorite sauce if you’d like!
Notes
- Use room temperature ingredients: This is the #1 trick for a creamy filling with no lumps.
- Don’t overmix: Mixing too much after adding eggs can create air bubbles that lead to cracks.
- Cool slowly: Letting the cheesecake cool gradually helps it set properly and keeps it from cracking.
- Skip the water bath (optional): You can bake without one — just bake at a slightly lower temp and keep an eye out for jiggle.
- Run a knife around the edge: Do this before chilling so the cheesecake releases as it sets.