Our Favorite Classic Cheesecake Recipe
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5
12 reviews
Excellent
Our Favorite Classic Cheesecake Recipe
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Our Favorite Classic Cheesecake Recipe features a buttery graham cracker crust filled with a creamy, smooth cream cheese filling made with sour cream, lemon juice, and vanilla for subtle tanginess. The filling is thickened slightly with cornstarch and baked to achieve a silky texture with a light crust. A sour cream topping adds an additional layer of mild tang and smoothness, making this cheesecake a balanced, rich dessert with a tender crumb crust.
Description
This classic cheesecake is built on a graham cracker crust seasoned with cinnamon and lightly salted butter, baked briefly to crisp it before filling. The filling combines softened full-fat cream cheese, granulated sugar, sour cream, lemon juice, pure vanilla, cornstarch, salt, and eggs to achieve a creamy and stable texture. Mixing at medium-high speed and scraping down the bowl helps achieve a uniform batter. Baking involves an initial higher temperature to set the cheesecake's edges while maintaining a soft center.
The pale lemon juice and vanilla extract impart bright notes that balance the richness of the cream cheese and sour cream. The sour cream topping sweetened with powdered sugar and flavored with vanilla bean paste adds a smooth, slightly tart layer. Proper preparation, including room temperature ingredients and a fine mesh strainer step, help prevent lumps and cracking.
Serving chilled, this cheesecake offers a smooth, silky mouthfeel with a mildly sweet crust that contrasts the creamy filling. Slicing with a warm, clean knife improves presentation. The deep flavors and balanced sweetness suit special occasions or any time a rich dessert is desired.
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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
- kosher salt pinch
- 3/4 cup unsalted butter melted and slightly cooled (12 Tbsp
Cheesecake filling
- 4, (8 oz.) cream cheese full fat, blocks, softened to room temperature
- 1 1/4 cup granulated sugar or superfine granulated sugar
- 1/2 cup sour cream full fat, room temperature
- 1 Tbsp. cornstarch
- 2 tsp. vanilla extract pure
- 2 tsp. lemon juice fresh
- 1/4 tsp. kosher salt
- 5 large egg room temperature
Sour cream topping
- 1/2 cup sour cream room temperature
- 2 Tbsp. powdered sugar
- 1 tsp. vanilla bean paste
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
- Use room temperature cream cheese, sour cream, eggs, and other ingredients for the smoothest, creamiest filling; plan to set them out about 4 hours before baking.
- Pre-bake the graham cracker crust for 10 minutes at 350°F to keep it crisp and prevent sogginess.
- For a very smooth cheesecake texture, you may strain the filling through a fine mesh sieve before pouring it onto the crust to remove lumps if desired.
- Slicing the cheesecake with a sharp knife warmed under hot water and wiped clean between cuts helps achieve clean, attractive slices.
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
(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%)
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
12 reviews
Excellent
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