Classic Cheesecake Recipe: Rich, Creamy, and Perfect Every Time

6 Min Read

Cheesecake is a timeless dessert that combines a smooth, creamy filling with a buttery graham cracker crust. Perfect for any occasion, this classic cheesecake recipe is designed to be simple and foolproof, ensuring delicious results every time. Follow these steps to create a rich and indulgent cheesecake that will impress your friends and family.


For the Crust:

  • 1 and 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Filling:

  • 4 packages (32 oz or 900g) cream cheese, softened
  • 1 and 1/4 cups (250g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 2/3 cup (160ml) sour cream, at room temperature
  • 2/3 cup (160ml) heavy cream, at room temperature
  • 2 tablespoons all-purpose flour

For the Topping (Optional):

  • Fresh berries
  • Fruit compote
  • Whipped cream


1. Preheat Your Oven:

  • Preheat your oven to 325°F (160°C).
  • Grease a 9-inch springform pan and wrap the bottom with a double layer of heavy-duty aluminum foil to prevent leaks.

2. Prepare the Crust:

  • In a medium bowl, combine the graham cracker crumbs and sugar.
  • Stir in the melted butter until the mixture resembles wet sand.
  • Press the mixture evenly into the bottom of the prepared springform pan.
  • Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.

3. Prepare the Filling:

  • In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
  • Gradually add the sugar, beating until well combined.
  • Mix in the vanilla extract.
  • Add the eggs one at a time, beating on low speed and scraping down the sides of the bowl after each addition.
  • Mix in the sour cream and heavy cream until just combined.
  • Sift the flour over the batter and fold it in gently.

4. Bake the Cheesecake:

  • Pour the filling over the cooled crust and smooth the top with a spatula.
  • Place the springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
  • Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.

5. Chill the Cheesecake:

  • Remove the cheesecake from the water bath and let it cool to room temperature.
  • Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

6. Serve:

  • Remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Top with fresh berries, fruit compote, or whipped cream if desired.
  • Slice and enjoy!

Tips for the Perfect Cheesecake

  • Room Temperature Ingredients: Ensure that the cream cheese, eggs, sour cream, and heavy cream are at room temperature to prevent lumps and ensure a smooth filling.
  • Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks in the cheesecake. Mix on low speed and stop as soon as the ingredients are combined.
  • Water Bath: Baking the cheesecake in a water bath helps to regulate the temperature and prevent cracks. Make sure the aluminum foil is tightly wrapped around the pan to prevent water from seeping in.
  • Cooling Gradually: Allowing the cheesecake to cool gradually in the oven and then in the refrigerator helps to prevent cracks and ensures a smooth texture.


1. Can I make this cheesecake ahead of time?

  • Yes, cheesecake is a great make-ahead dessert. It can be prepared up to 2 days in advance and stored in the refrigerator. It also freezes well for up to 3 months.

2. How do I store leftover cheesecake?

  • Store leftover cheesecake in an airtight container in the refrigerator for up to a week. For longer storage, wrap slices individually in plastic wrap and freeze.

3. Can I use a different type of crust?

  • Yes, you can use crushed cookies (like Oreos) or a nut crust instead of graham crackers. Adjust the sugar and butter as needed based on the type of crust.

4. What can I do if my cheesecake cracks?

  • If your cheesecake cracks, don’t worry! You can cover the cracks with toppings like fresh berries, fruit compote, or whipped cream.

5. Can I add flavors to the cheesecake?

  • Absolutely! You can add different extracts (like almond or lemon), swirl in fruit purees, or mix in chocolate chips to customize your cheesecake.

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