Classic Cheesecake
This classic cheesecake recipe is the perfect easy way to make a homemade cheesecake that tastes as luxurious as a fancy restaurant. This recipe takes you through every step of making a fool-proof cheesecake from scratch.
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.