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Homemade Classic Cheesecake Recipe
Bring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
3 hrs
Total Time
5 hrs 15 mins
Servings: 12
Calories: 567 kcal
Course:
Dessert
Cuisine:
French , American , British
Ingredients
For the Crust:
- 1 ½ cups Graham cracker crumbs
- 5 tablespoons melted unsalted butter
- 1 tablespoon sugar
- pinch of sea salt
For the Batter:
- 2 ½ pounds softened cream cheese
- 1 ½ cups sugar
- ¼ cup Bob’s Red Mill All-Purpose Flour
- 1 tablespoon vanilla extract
- 5 eggs
- ½ cup sour cream
Instructions
- Preheat the oven to 325°.
- Add all the crust ingredients to a food processor and pulse on high speed until a meal is formed.
- Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside.
- Next, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.
- Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.
- Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.
- Pour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil.
- Place the pan in a rectangular cake pan and place it on the bottom rack of the oven.
- Pour in enough warm water to fill the pan up to the ½ way mark.
- Bake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly.
- Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours.
- Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce.
Cup of Yum
Notes
- Make-Ahead: You can make this cake up to 1 day ahead of time.
- How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.
- Just like in my crème brulee recipe, you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. The base, however, starts with this classic recipe.
- I like to use the backside of a measuring cup to press in the graham cracker crust.
- It will take about 4 to 5 minutes for the cream cheese to soften in the stand mixer.
- Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process.
- You can also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water.
Nutrition Information
Calories
567kcal
(28%)
Carbohydrates
40g
(13%)
Protein
9g
(18%)
Fat
42g
(65%)
Saturated Fat
23g
(115%)
Cholesterol
190mg
(63%)
Sodium
448mg
(19%)
Potassium
188mg
(5%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
1575IU
(32%)
Vitamin C
0.1mg
(0%)
Calcium
123mg
(12%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 567
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 190mg | 63% |
| Sodium | 448mg | 19% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.