Plain Cheesecake Recipe
This simple classic cheesecake on a buttery graham cracker crust will wow you with its velvety smooth and ultra creamy texture.
Servings: 10 slices
Ingredients
GRAHAM CRACKER CRUST
- 1 and ½ cups (155g) graham cracker crumbs approximately 10 full sheets
- ¼ cup (50g) granulated sugar
- 5 Tablespoons (72g) unsalted butter melted
CHEESECAKE
- 32 ounces (900g) full fat block cream cheese completely softened to room temperature1
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full fat sour cream about 1 scant cup; at room temperature1
- 1 Tablespoon vanilla extract
- 4 large eggs at room temperature1
Instructions
GRAHAM CRUST
- Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.
- In a food processor, crush the graham crackers until they become a fine crumb. Pour the graham cracker crumbs into a large bowl, add the sugar and stir to combine. Drizzle the melted butter over the mixture and stir until everything is evenly saturated with butter.1 and ½ cups (155g) graham cracker crumbs, ¼ cup (50g) granulated sugar, 5 Tablespoons (72g) unsalted butter
- Press the graham cracker crumb mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.
CHEESECAKE
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.32 ounces (900g) full fat block cream cheese, 1 cup (200g) granulated sugar
- Reduce the mixer speed to low2, then add the sour cream and vanilla and mix until completely combined.8 ounces (226g) full fat sour cream, 1 Tablespoon vanilla extract
- Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.4 large eggs
- Use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.
- Pour the batter into the prepared pan. Create a water bath3 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.
- Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off4 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.
TOPPING
- Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.
- Top the cheesecake with desired toppings or leave plain. Store leftovers in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Thaw in the refrigerator overnight.
Video
Notes
- Room temperature: I cannot stress enough how important it is to have completely room temperature ingredients. This will insure you have the smoothest batter possible. I like to let my ingredients sit out at least 1 hour and sometimes closer to 2 hours before starting my recipe.
- Mixer speed: it's important not to go above low (or low-medium) speed after you've beaten the cream cheese. Incorporating too much air will create bubbles and potential cracks in your finished cheesecake.
- Water bath pans: here is a bundle that includes all the pans I use. Using this method eliminates the need to wrap anything in foil.
- Cool the cheesecake: I like to prop the oven door open with a wooden spoon or spatula.
- 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.
- Make in the Instant Pot: you can make this exact cheesecake in a smaller size with my Instant Pot cheesecake recipe.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1slice | Calories: 434kcal | Carbohydrates: 57g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 767mg | Potassium: 420mg | Fiber: 1g | Sugar: 44g | Vitamin A: 4328IU | Vitamin C: 1mg | Calcium: 378mg | Iron: 2mg
