Classic Cheesecake

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This simple classic cheesecake on a buttery graham cracker crust will wow you with its velvety smooth and ultra creamy texture. I’ve included instructions for making the easiest water bath (no foil necessary!) and recipes for all of my favorite cheesecake toppings.

In fact, back in 2021, I made my first cheesecake ever. It was a funfetti cheesecake, and I’ve since published peach cheesecake, s’mores cheesecake, pumpkin swirl cheesecake, cinnamon roll cheesecake, and pistachio cheesecake. Oh, and I can’t forget this adorable Halloween cheesecake with cutie pie whipped cream ghosts on top!

Yes, I am a seasoned baker. But believe me, if I can conquer my white whale and be encouraged to bake cheesecake that many subsequent times, you can, too. Let me help you with this easy cheesecake recipe!

This classic cheesecake depends on full fat sour cream to make it silky smooth and I removed the additional heavy cream and egg yolks from my other cheesecake recipes to produce a light and fluffy filling that is thick and sturdy enough to handle all of your favorite toppings. 

Below you’ll find thorough and clear instructions for exactly how to make this classic cheesecake, so be sure you’re paying attention. Preparing the ingredients is the first key to success, treating the batter with care follows right after, and baking and cooling the cheesecake is the last strategic move. 

FULL FAT BLOCK CREAM CHEESE: we’re using 2 pounds of cream cheese in this cheesecake recipe. You will want to make sure these are full fat blocks/bricks and nothing “whipped” or anything that comes in a tub (no spreads). Believe it or not, these cream cheeses are not all the same and using anything other than full fat block cream cheese won’t yield the same results. 

GRANULATED SUGAR: many of my other cheesecake recipes use 1 and ½ cups of sugar to sweeten the filling. I found that just 1 cup was the perfect amount to balance the tanginess and sweetness and allow the authentic taste of a basic cheesecake shine through, even without any toppings.

SOUR CREAM: you’ll want to be sure you’re using full fat sour cream here. I increased the amount of sour cream in this recipe since I completely removed the need for heavy cream. The balance of the two is great, but for a cheesecake with nothing else happening in the filling, I wanted to be sure it was sturdy, rich, and luxurious.

VANILLA EXTRACT: we’re using an entire Tablespoon of vanilla extract. No, that’s not a typo. It’s the perfect amount, trust me!

EGGS: I eliminated the additional 2 egg yolks from my previous cheesecake recipes because it felt unnecessary once I increased the sour cream. The eggs, however, may be the most crucial ingredient as overmixing them into the batter is the best way to add too much air, resulting in a cracked and/or deflated cheesecake. More on this in a bit.

GRAHAM CRACKER CRUMBS: you can purchase these pre-crushed or crush your own in a food processor. I usually use whatever is available or on sale, but keep in mind that anything with a cinnamon-sugar coating will be sweeter than a traditional graham cracker or cinnamon-spiced one without additional sugar. 

GRANULATED SUGAR: just a touch of sweetness keeps this crust the perfect complement to the lightly sweetened and tangy cheesecake filling. It’s slightly crunchy with just the right amount of crumble.

MELTED BUTTER: butter helps “glue” the whole crust together and brings a deliciously buttery flavor to every bite of cheesecake. 

If you’re interested in a different crust, you can use my Oreo crust recipe or change things up and use the gingersnap crust recipe I put under my pumpkin swirl cheesecake. 

I actually have an entire post dedicated to how to make a cheesecake water bath (without foil), because it’s that important. 

But what the heck is the point of a water bath? 

Since there are no leavening agents in cheesecake, we rely on a humid environment to create steam to lift the cheesecake. You’ll see the baking time is somewhere near an hour and a half, which means this is a low and slow process. Using a water bath insures your cheesecake bakes evenly, reducing the risk of surface cracks on the top of the cheesecake as well as deflation.

Create a water bath by placing the 9″ springform pan in a slightly larger round pan (I like to use a 10″ cake pan) and then place that pan into an even larger round pan (I like to use a 12″ cake pan) or roasting pan.

Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.

Here is a cake pan bundle that includes both of the larger size pans I use for my water bath.

BY LOOK: you’ll want to look for set edges around the sides of the springform pan and a slightly jiggly center of the cheesecake, only about 2″ in diameter.

BY TEMPERATURE: believe it or not, heat is an ingredient in baking. When you think of heat as the final ingredient in your bakes, you’ll see final temperature as key in determining when something is “done.” Cheesecake is done when the internal temperature reaches 145ºF (63ºC). This is my very favorite instant-read digital thermometer, and this is my favorite budget-friendly digital thermometer. 

I usually use both of these markers because the scientist in me wants as many solid indicators as possible that my experiment is over. No, a digital thermometer is not the only way, but it does take the guesswork out of baking cheesecake and can really help a cheesecake newbie know what the visuals are that match up with the technicals. 

When we move a cheesecake from one extreme temperature to another, we run the risk of shocking its system, causing it to sink too quickly, creating surface cracks. While there is certainly nothing wrong with cracks in a cheesecake, it’s often the one thing folks gripe about when it comes to reasons cheesecakes are labeled “finicky.” 

When your cheesecake is finished baking, turn off the oven, crack the door (I like to stick the wooden handle of my spatula in there), and let the cheesecake cool for 1 hour. 

After that initial cooling, you can let the cheesecake continue to cool on the counter. Once completely at room temperature, chill it in the refrigerator for at least 4 hours, but ideally overnight. I like to cover mine with foil or an upside-down plate. There will likely be some condensation on the surface of the cheesecake once it is completely chilled, but you can just blot that off with a paper towel. 

You can leave the cheesecake on the platform or remove it.

TO REMOVE THE CHEESECAKE FROM THE PLATFORM: run that same spatula or knife under the cheesecake to separate it from the platform, then use two large spatulas to carefully lift it up and onto a serving plate.

DO NOT OVERMIX THE BATTER: after adding the sour cream and vanilla, stick to the “low” setting on your mixer. There is no need to rush this process. 

BAKE IN A WATER BATH: at the very minimum, place a large roasting pan with hot water in it on the rack below the one that has your cheesecake on it. For best results, create a no-foil water bath like I outlined in the recipe.

DO NOT OPEN THE OVEN DOOR: I know. It’s super tempting to check in on your cheesecake. Try to resist that temptation and use your oven light to see how it’s doing. Allowing the hot air to escape can drastically change the temperature inside your oven, resulting in uneven baking of your cheesecake. 

COOL IN THE OVEN INITIALLY: allowing the cheesecake to cool alongside the gradually cooling oven will insure a slow and even settling of the cheesecake filling. 

COOL AT ROOM TEMPERATURE BEFORE CHILLING: do not go from the possibly-still-slightly-warm oven to the refrigerator. Remember, we want gradual temperature changes for our baked cheesecake. 

CAN I USE THIS RECIPE TO MAKE A SMALLER CHEESECAKE?

You can make this exact cheesecake recipe in a 6″ springform pan or 7.5″ springform pan. Simply halve the recipe (for the crust and the filling). Bake time will be about 60-70 minutes. You can reduce the sizes of the water bath pans to 8″ round and 10″ round sizes or use the same ones I have linked here.

If you’d like to make this cheesecake in the Instant Pot, use my Instant Pot cheesecake recipe.

Here are some tips for freezing your cheesecake.

COUNTER TO FREEZER: there is no need to chill your cheesecake in the refrigerator before freezing it. Just wrap it tightly from the counter and pop it in the freezer. 

PLATFORM OR NO PLATFORM: it doesn’t matter if you freeze your cheesecake still on the springform pan platform or off of it. Just keep in mind… If you only have one springform pan, make sure you won’t need it before you’re ready to thaw your cheesecake!

FREEZE WITHOUT TOPPINGS: unless we’re talking about s’mores cheesecake that has a chocolate ganache topping, it’s best to freeze cheesecake without anything on top. If you top your cheesecake and then realize you want to freeze the leftovers, you can try your best to scrape off the topping.