Our Favorite Classic Cheesecake Recipe
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5.0
18 reviews
Excellent
Our Favorite Classic Cheesecake Recipe
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This Classic Cheesecake Recipe is rich, smooth and creamy, tangy (in the best way) and a luxurious crowd-pleasing dessert. It's has a layer of vanilla bean sour cream topping to finish it off and we love serving a slice with whipped cream and fresh berries.
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Ingredients
Graham Cracker Crust
- 2 1/2 cups graham cracker crumbs (about 22 graham cracker sheets)
- 1/4 cup granulated sugar
- 3/4 tsp. ground cinnamon
- pinch kosher salt
- 3/4 cup unsalted butter, melted and slightly cooled (12 Tbsp.)
Cheesecake filling
- 4, (8 oz.) full fat cream cheese blocks, softened to room temperature
- 1 1/4 cup granulated sugar or superfine granulated sugar
- 1/2 cup full fat sour cream, room temperature
- 1 Tbsp. cornstarch
- 2 tsp. pure vanilla extract
- 2 tsp. fresh lemon juice
- 1/4 tsp. kosher salt
- 5 large eggs, room temperature
Sour cream topping
- 1/2 cup sour cream, room temperature
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla bean paste
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Instructions
- Preheat oven to 350°F.
- Pulse graham crackers in a food processor until crumbly. Add graham cracker sheets gradually so you don't crowd the processor.
- Add in the sugar, cinnamon and salt.
- Slowly stream in melted butter and process until mixture is sandy.
- Press crumbs into a 9-inch springform pan (no need to grease the bottom). Use the back of a measuring cup or fingers, press evenly along the bottom and up the sides of the pan.
- Wrap 2 sheets of heavy duty aluminum foil around the exterior of the pan. Bake crust in preheated oven for 10 minutes. Allow to cool slightly then place in freezer while you prepare the filling.
- Increase the oven temperature to 475°F.
- Make the filling: Mix the room temperature cream cheese and sugar together using the paddle attachment in a stand mixer on medium-high speed for 1-2 minutes.
- Then add in the sour cream, lemon juice, vanilla extract, cornstarch and salt until fully combined. Scrape down sides of bowl as needed.
- Add in room temperature eggs on medium-low speed, one at a time, beating until just combined. Scrape down sides to fully incorporate ingredients and be careful not to over beat the filling (this can help prevent cheesecake from cracking on the top).
- Pour filling into the chilled crust.
- Prepare the water bath (it's easy, I promise! See video for guidance). I like to use a roasting pan, I find that it's easiest but any large pan will work. Boil a large pot of water, you'll need enough to fill the pan with 1 inch of water. Place cheesecake in the pan in the oven and then pour the water into the pan. This way, you don't have to carry a heavy pan with hot water and place in the oven.
- Bake for 12 minutes at 475°F and then lower the oven temperature down to 350°F and bake for 50-55 minutes, or until the middle is almost set and top has turned golden. Turn the oven off, open the oven door slightly and let cheesecake sit in oven for 1 hour. Remove from oven and remove from the water bath. Allow to further cool completely at room temperature. You can remove the foil at this step if you'd like.
- Leave in the springform pan and place in the fridge for 4 hours or preferably overnight.
- Once chilled, remove from springform pan. Make the sour cream topping. In a small bowl, combine the sour cream, powdered sugar and vanilla bean paste.
- Spread evenly on top of cheesecake. Place back in fridge for an hour or until the sour cream topping sets up.
- Use a clean sharp knife to cut the cheesecake. Run knife under hot water in between slices and clean knife off to get beautiful, clean cuts.
- Serve cheesecake with your favorite toppings, we love whipped cream and fresh berries. Cover and store in the fridge for up to 5 days, if it lasts that long! Or freeze for up to 3 months.
Notes
- pie weights
- fine mesh strainer
- Room temperature ingredients are important for a creamy, silky cheesecake filling. I usually take my ingredients out and set on the counter 4 hours before I begin baking.
- Don't skip pre baking the crust. I always like to pre bake the graham cracker crust for 10 minutes before adding the filling. This helps to ensure it stays a crispy, heavenly crust. You don't need any pie weights, just pop it in for 10 minutes at 350°F.
- Strain the cheesecake batter. An optional step to ensure super smooth, silky non-clumpy cheesecake is to run the batter through a fine mesh strainer before pouring on to the crust. Usually, a few tiny clumps of cheesecake are OK and will melt as the cheesecake bakes. It's the large, huge clumps you want to look out for!
- Slice with a sharp, warmed knife. Dip a knife in hot water, or run it under hot water. Wipe water off with a towel, slice and then repeat for perfectly clean cut slices. Cleaning the knife in between cuts and using warm water is key.
- Recipe inspired by The Cheesecake Factory Original Cheesecake
Nutrition Information
Show Details
Serving
1slice
Calories
438kcal
(22%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
142mg
(47%)
Sodium
254mg
(11%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
710IU
(14%)
Vitamin C
1mg
(1%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 438kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 254mg | 11% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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