Valentina Ablaev
This classic cheesecake recipe going to become your favorite way to make cheesecake from scratch! A simple cream cheese base on top of a delicious homemade crust, all baked to the perfect texture. Each bite of this dessert will have you wanting more, which is why this is the best cheesecake recipe!
Cheesecake is a luxurious dessert that seems daunting to make, but I guarantee once you try this recipe you will realize not only how easy it is, but also how much better it is than the restaurant; watch out cheesecake factory! The best part of making our own cheesecake is that you can completely customize this dessert with whatever flavors you’d like, but more on that later…
Cheesecake is always a crowd pleaser and our mini cheesecakes have been a fan-favorite for years, so we knew it was time to make a classic cheesecake. You can even use the batter to make homemade cheesecake bars with apples!
Why Make Cheesecake from Scratch?
Don’t get me wrong, we all love a coscto cheesecake in a hurry, but this new york cheesecake recipe is so flavorful and has the best, creamy texture. Our recipe uses simple ingredients so you know exactly what you’re eating, and the quality shows!
Ingredients for Homemade Cheesecake
- Crust – a homemade graham cracker crust.
- Cream cheese – a high-quality full-fat cream cheese is key, as it is the most important ingredient. We love philadelphia cream cheese.
- Sugar – the perfect amount of sugar to give you a tasty cheesecake that isn’t overwhelmingly sweet.
- Sour cream – the secret ingredient that gives this cheesecake a delicious texture and tang.
- Vanilla – vanilla extract gives this cheesecake a delicious flavor.
- Eggs – give the cheesecake an incredible texture, but is also why this cheesecake needs to be baked. If you want a no-bake cheesecake that doesn’t use eggs, be sure to try our no-bake raspberry cheesecake bars.
See the recipe card below for a full list of ingredients and quantities.
How to Make a Classic Cheesecake
Step-by-step instructions making this cheesecake recipe approachable for bakers of all levels:
- Make the crust. Combine the graham cracker crumbs, butter, and sugar in a bowl.
2. Gently press down the crust mixture into the springform pan and bake in the oven at 325°F for 10 minutes. Remove from oven and set aside to cool.
3. Make the cheesecake batter. In a large bowl, beat the cream cheese until smooth.
4. Beat the sugar, sour cream, and vanilla into the cream cheese until smooth.
5. Once the mixture is smooth, beat in the eggs, one at a time.
6. Wrap the pan tightly with aluminum foil. This helps prevent water from leaking in during the water bath.
7. Assemble. Pour the filling into the prepared pan, on top of the crust. Smooth with a silicone spatula.
8. Water bath. Add the cheesecake to a deep large roasting pan pan. Fill the pan with 2 inches of hot water.
9. Bake. Bake at 325°F for an hour. Open the oven door and leave the cheesecake undisturbed for another hour. Cool the cake in the fridge for at least 4 hours.
10. Decorate the cake. Top the cheesecake with fresh berries, or decorate as you please.
Elevate Your Homemade Cheesecake:
This cheesecake is the perfect blank canvas, meaning the next step is decorating your cake as you please. Here are some of our favorite flavor combinations:
- Strawberry cheesecake: A classic cheesecake topped with a simple strawberry topping. All you have to do is make a simple strawberry jam with fresh strawberries.
- Blueberry cheesecake: Top the cheesecake with a simple blueberry sauce topping. You can make this topping from scratch by simmering blueberries with water and sugar until you get the perfect consistency.
- Cherry cheesecake: To make this delicious classic, top the cheesecake with a can of cherries like in our homemade cheeesecake dip.
- Dulce de leche: If you like dulce de leche, gently spread half a can of dulce de leche over the top of the cheesecake.
- Turtle cheesecake: Add crushed walnuts to the top of the cheesecake and drizzle with caramel and melted chocolate.
Cheesecake FAQ’s
A water bath helps to prevent the cheesecake from cracking, keeping it moist.
For the perfect cheesecake, we recommend using a water bath, however, if you absolutely can’t, you can still make this cheesecake without it.
Yes, you can make a gluten-free cheesecake by using gluten-free graham crackers.
Store & Reheat
- Storage. Keep leftovers in an airtight container or tightly wrapped in the fridge. Store for 3-5 days.
- Freeze. Freezing is a great way to preserve cheesecake. First, you want to refrigerate the cheesecake. Once it is cold, cut the cheesecake into slices, and wrap each slice with plastic wrap. Add the slices to the freezer and store for up to 3 month. Thaw: Thaw the cheesecake in the fridge and serve once thawed. The best time to thaw it is overnight before wanting to serve.
More Dessert Recipes
If you enjoyed this classic cheesecake recipe, be sure to try our other easy dessert recipes; here are some of our favorites:
If you tried this homemade cheesecake recipe or any other recipe on my website, please leave a star ratingand let me know how it went in the comments below – we appreciate it!
Classic Cheesecake
Ingredients
The crust-
- 12 graham crackers crushed (1 ½ cups)
- 6 Tbsp unsalted butter
- 2 Tbsp granulated sugar
The cheesecake-
- 4 8 oz each cream cheeses, (32 oz total), room temp
- 1 1/3 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 325°F.
- Prepare crust: In a bowl, combine the graham crackers, butter, and sugar.
- Gently press down into a 9-inch springform pan (don’t force down). Bake in preheated oven for 10 minutes. Remove from oven and set aside.
- Prepare cheesecake: Beat the cream cheese over medium speed until smooth, scraping the bowl as needed.
- Add sugar, sour cream, and vanilla and beat until smooth, scraping down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating well after each addition.
- Pour filling into the prepared crust and smooth the top using a silicone spatula.
- Wrap the pan with aluminum foil to prevent the water from leaking in.
- Place the cheesecake pan into a large, deep pan. Fill the pan with 2 inches of hot water. This is your water bath (see notes) and will help ensure your cheesecake comes out crack-free.
- Bake and cool: Carefully place the pan in the oven and bake for 1 hour. Turn the oven off and let the cheesecake sit undisturbed with the door open for one hour. Carefully remove the cheesecake from the oven and cool it entirely before refrigerating it for at least 4 hours or overnight.
- Serve and enjoy, friends!
Notes
- A water bath is vital when baking a cheesecake to ensure the cheesecake stays moist throughout baking. If the cheesecake dries out, it will crack.
- Storage. Keep the leftovers tightly wrapped and store in the fridge for 3-5 days.
- Freeze. Preserve the cheesecake for longer by freezing it! First, you want to refrigerate the cheesecake. Wrap each slice of cheesecake with plastic wrap. Store the slices in the freezer for up to 3 month. Thaw: Thaw the cheesecake in the fridge and serve once thawed through.
