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A macro shot showing the dense, creamy texture of a slice of homemade cheesecake, highlighting the buttery graham cracker crust (classic cheesecake recipe).

Classic Cheesecake Recipe for a Flawlessly Creamy Dessert

This classic cheesecake recipe guides you through making a dense, creamy, and crack-free New York-style cheesecake with a thick, buttery graham cracker crust. Perfect for any occasion and guaranteed to impress.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Graham cracker crumbs (150g)
  • 6 tablespoons Unsalted butter, melted (85g)
  • 0.25 cup Granulated sugar (50g)
  • 32 ounces Full-fat block cream cheese, softened (904g)
  • 1 cup Granulated sugar (200g)
  • 4 Large eggs, room temperature
  • 1 cup Sour cream, room temperature (240g)
  • 1 teaspoon Pure vanilla extract (5ml)
  • 1 tablespoon Fresh lemon juice (15ml)

Equipment

  • 1 9-inch springform pan
  • 1 Electric mixer
  • 1 Large roasting pan For the water bath

Method
 

  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool.
  2. Using an electric mixer, beat the softened cream cheese on medium speed until completely smooth. Add sugar and mix until just combined. Add room temperature eggs one at a time, mixing on low speed only until each is just incorporated.
  3. On low speed, gently mix in the sour cream, vanilla, and lemon juice until just combined. Wrap the outside of the springform pan with two layers of heavy-duty foil. Place in a large roasting pan. Pour filling over the crust.
  4. Place the roasting pan in the oven. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake for 60-70 minutes, until the edges are set but the center still has a slight jiggle.
  5. Turn off the oven and crack the door open, leaving the cheesecake inside to cool for 1 hour. Remove from the water bath and cool completely on a wire rack. Cover and chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

Room Temperature is Key: Ensure cream cheese, eggs, and sour cream are fully at room temperature for a smooth, lump-free batter.
Don't Over-Mix the Eggs: Over-mixing incorporates too much air, which is the primary cause of cracks. Mix on low speed just until combined.
Don't Skip the Water Bath: The steam creates a humid environment for gentle, even baking, which is essential for a creamy texture and perfect top.
Slow Cool Down is Mandatory: Cooling the cheesecake slowly in the turned-off oven prevents it from contracting too quickly and cracking.