This Classic Cheesecake Recipe features a smooth and silky cream cheese filling atop a buttery graham cracker crumb crust. Perfect for any occasion, this cheesecake can be topped with your favorite fruits or enjoyed on its own. Follow this guide for a flawless cheesecake that’s sure to impress!
Making the Perfect Cheesecake Crust
Creating a delicious cheesecake crust is simple and requires just a few ingredients. While you can experiment with different types of crusts, such as brownie or cookie crusts, we’ll stick to the classic graham cracker crust for this recipe. To make it, you’ll need graham cracker crumbs, granulated sugar, and melted butter. The butter binds the crumbs together, preventing the crust from crumbling when sliced, while the sugar adds a touch of sweetness.
Choosing Your Graham Cracker Crumbs
You can purchase pre-crushed graham cracker crumbs, but for the best flavor and texture, I recommend crushing full sheets of honey-flavored graham crackers yourself. This gives the crust a richer taste and better consistency.
Pro Tip: When mixing the crust ingredients, make sure every graham cracker crumb is coated with butter. This ensures the crust holds together well and doesn’t crumble when serving.
How to Make a Smooth Cheesecake Filling
The key to a smooth and lump-free cheesecake filling is ensuring that your cream cheese is at room temperature before you start. If you need to soften the cream cheese quickly, you can microwave it in short bursts, but be sure to whisk it smooth afterward to eliminate any lumps or hot spots.
To make the filling, use a hand mixer or a stand mixer fitted with a paddle attachment. Begin by creaming the softened cream cheese until it’s smooth and creamy. Gradually add the sugar, making sure to scrape down the sides of the bowl after each addition. This helps to incorporate the sugar fully and prevent lumps.
Next, mix in the vanilla extract and sour cream until well blended. Finally, add the eggs one at a time, beating just until each egg is incorporated. Overbeating can change the texture of your cheesecake, so mix gently.
Adding a Sour Cream Topping
This no-bake sour cream topping adds a delicious sweet and tangy flavor to your cheesecake, similar to what you might find at high-end restaurants. It’s also great for covering any imperfections like cracks or raised edges, especially if you didn’t use a water bath.
Tips for Using a Water Bath
A water bath is the best method to prevent your cheesecake from cracking and to ensure even baking. To do this, wrap the outside of your springform pan with two layers of heavy-duty aluminum foil to keep water from seeping in. Place the wrapped pan inside a larger pan and fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan. This method helps the cheesecake bake gently and evenly, preventing the edges from browning too much.
Storing and Freezing Cheesecake
Cheesecake needs to be refrigerated to maintain its texture and flavor. Store it in an airtight container to keep it fresh for up to 3 days. If you don’t have an airtight container, wrap the cheesecake tightly in plastic wrap.
For longer storage, freezing is a great option. Wrap the cheesecake tightly in plastic wrap, then place it in a freezer-safe bag or wrap it in aluminum foil. Be sure to label and date the package. Frozen cheesecake will keep for about 1 month.
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1¼ cups (250 g) superfine granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Topping:
- ½ cup sour cream, room temperature
- 2 teaspoons confectioners’ sugar
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles coarse sand.
- Press the crust mixture onto the bottom and about two-thirds of the way up the sides of a 9-inch (23 cm) springform pan lined with parchment paper.
- Wrap the outside of the pan with two layers of heavy-duty aluminum foil and set it aside.
Make the Filling:
- Using an electric mixer or stand mixer fitted with a whisk attachment, beat the cream cheese until smooth and creamy.
- Gradually add the sugar, scraping down the sides of the bowl to ensure all the sugar is incorporated.
- Add the sour cream and vanilla extract, blending until smooth.
- With the mixer on low speed, add the eggs one at a time, beating just until each egg is fully incorporated.
Bake the Cheesecake:
- Pour the cheesecake filling into the prepared crust.
- Place the springform pan inside a larger pan. Carefully place both in the oven and fill the larger pan with hot water until it reaches about halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the top of the cheesecake turns golden and the center is set.
- Remove the cheesecake from the oven and let it cool on a wire rack.
Prepare the Topping:
- In a small bowl, combine the sour cream and confectioners’ sugar. Spread the mixture over the top of the cooled cheesecake.
- Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.
Notes
Water Bath Tips:
- To prevent water from seeping into the cheesecake, wrap the springform pan with two layers of heavy-duty aluminum foil.
- Pour hot water into the larger pan around the springform pan for an even bake and to prevent the edges from browning too quickly.
Enjoy your Classic Cheesecake with Graham Cracker Crust—a timeless dessert that’s perfect for any special occasion or simply as a luxurious treat!
