Look no further for a creamy and ultra-smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101. The one in the book also includes a recipe for an optional cherry sauce topping!
This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!!
One reader, Randy, commented: “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★”
Not a Plain Cheesecake Recipe
I have shared many, many cheesecake recipes over the years.
There’s been peanut butter cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin swirl cheesecake, lemon cheesecake, and Amaretto cheesecake. Plus more cheesecake in my published cookbooks. That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.
To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!
While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning dessert.
Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.
Ingredients You Need & Why
You only need a few basic staple ingredients for this cheesecake recipe.
- Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!
- Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.
- Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.
- A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too!
- Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.
And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start!
How to Make a Graham Cracker Crust
Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess.
You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a Biscoff pie crust instead if you’d like!)
I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues.
Cheesecake Water Bath
I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?
- I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath.
Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.
Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.
Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.
Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.
Cooling & Chilling Cheesecake
In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?
After the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it!
For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process, try my no-bake cheesecake instead.
4 Success Tips for This Cheesecake Recipe
To summarize the above, here are the key tips:
- Start with room-temperature ingredients.
- Do not over-mix the cheesecake batter.
- Bake in a water bath.
- Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvet-rich cheesecake as is, or get a little fancy with a selection of toppings. Here are some recommendations:
Get creative or keep it simple. Either way, it’s going to impress.
And if you’re really looking to take your cheesecake to the next level, check out my pecan pie cheesecake, cinnamon swirl cheesecake, or caramel apple cheesecake pie.
How to Freeze Cheesecake
- Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
- How to freeze cheesecake on the springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- How to freeze cheesecake without the springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving.
- Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake.
Classic Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 7 hours, 45 minutes (includes chilling)
- Yield: serves 12-16
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101.
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
Cheesecake
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.
- Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)
- Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.
- Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.
Notes
- Make-Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Food Processor | Glass Mixing Bowl | 9-inch Springform Pan or 10-inch Springform Pan | Electric Mixer (Handheld or Stand) | Roasting Pan | Silicone Spatula
- Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.
- Toppings: One of my favorite toppings for this cheesecake is raspberry sauce. Or you could top the baked and cooled cheesecake with salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, or whipped cream. The topping from my pecan pie cheesecake is also an option!
- Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information.
- Room-Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room-temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Reader Comments and Reviews
Made this for Easter Sunday dessert. Absolutely delicious!! Used the foil around the pan and worked out great–no cracks!! Thanks for all your wonderful recipes!
YAY! So happy to read this, Diane!
Great cheesecake filling – smooth, creamy, and delicious! I did run into an issue with the crust being a bit soggy, even though I prebaked it as instructed. I used digestive biscuits instead of graham crackers, and after baking, I noticed that some water had seeped into the foil. I’m not sure if any water actually got inside the springform pan, or if the crust just got soggy from the filling. Would baking the cheesecake using the steam function in the oven give a similar result to a water bath, but with less risk of leakage?
Hi Joanna, If you have a steam function that should work. Or you can try the alternate water bath method that is described in the recipe notes where you don’t have to bake the cheesecake IN water. Hope this helps for next time!
Hey Sally! I made the cheesecake with my daughter today and it looks amazing! She would like to know if it’s okay to put the cake into the freezer for two hours instead of four in the fridge.
Hi Lydia! The cheesecake will chill unevenly in the freezer, we recommend sticking with the fridge.
Hi – I just made the cheesecake and it looks great! But I’m taking the foil off I discovered water got into it and I’m not sure any water got into the pan. Do you think the cake will be ok?
Hi Lany, it’s hard to say for sure. A soggy crust isn’t the end of the world, but you can always try the alternate water bath method in the recipe Notes next time as well!
you said 8 ounces of cream cheese but than you wrote its 2 ponds but 1 pound is 16 ounces according too google, as a non native to these measures I am confused
Hi Pranjal, Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 32 ounces (or 904g or 2 pounds) total.
Might be a silly question but would anything be different about this recipe if I wanted to make it in a 13×9 pan as bars instead of a round pan? Or can I keep it as is and just use my rectangular pan?
Hi Susie, We haven’t tested this recipe as bars in a 9×13 inch pan but you can use our white chocolate raspberry cheesecake bars as a guide for baking times. See the recipe notes for directions using a 9×13 inch pan size.
Hi! Yogurt or Sour cream generally is not readily available here in my town , could I omit that part or can you suggest an alternative that’s readily available? Thank you!
Hi Azalea, Full fat plain or Greek yogurt works in the place of sour cream. Enjoy!
Hi Azalea, if you have access to milk there are a number of recipes online to make your own sour cream.
My favoriter cheesecake recipe of all time!! Always turns out delicious but this time it was wayyy overcooked tasting even though I did my regular time.. The texture was chalky and not creamy at all. Any ideas what went wrong? Would there be a difference if I used a hot air oven as opposed to electric?
Hi Liza, we’re happy to help trouble shoot. Did you change anything at all? A different brand of cream cheese, perhaps, or baking in a different oven?
I’ve racked my brain trying to think of anything I did different and Yes!! I did use a different brand of cream cheese! Could that be it?? And my oven no longer works on the regular setting so I used the convection setting 15°C lower temp than regular oven but it looked same as usual when I took it out.
Hi:) I have a question about adding your raspberry sauce to this cheesecake recipe. I want to make a raspberry cheesecake but I didn’t really like the look of the recipe I found so I was wondering if I could just use this recipe and your rasberry sauce and follow the directions from the other recipe on how to add the sauce as a filling. Would your raspberry sauce work as a filling/middle layer and not just on top? Thank you!!:)
Hi Charlotte! You can swirl in raspberry sauce like we do with these raspberry cheesecake bars – we would use that sauce recipe as well.
ok thank you!!:)
I’m making this right now with a store bought crust but I have quite a bit of filling left over. Is this meant for two store bought crusts? I want to say they’re in between 6-8 inches in diameter.
Hi EJ, you may have some filling left over as store bought crusts are usually smaller.
Hi Sally, I make this and it turned out great. I’d like to make a variation with banana. I’d love to incorporate that flavor into the cheesecake itself, not just as a topping. do you have any recommendation for adding some banana to the batter?
Hi Jeffrey, we’re so thrilled to hear that you love this cheesecake recipe. We’ve never tested a banana version before so can’t offer much advice. Banana extract would be the best choice to add without changing the consistency of the filling. Maybe you could do a banana pudding or fresh bananas with whipped cream as a topping. Let us know what you try!
Hi Sally, I am looking for baking instructions or recipes for 4 or 6 inch cheesecake. My husband ordered the spring form pans because he thought individual cheesecakes would be fun! I searched the site and notes, but I didn’t see anything. Thanks! — I have made the class cheesecake many times with different toppings. Always a hit!!!!!
Hi Thomasina, This recipe could be bakes in two 6 inch springform pans, but a 6 inch and 4 inch may be a little too small. You could also make a few mini cheesecakes. Bake time will be shorter, but we’re unsure of the exact time needed.
Hi Sally, thanks for your delicious recipes and making them so easy to follow. Just wanted to let you know I made this as a ‘keto’ version for my husband who eats low carb, and it was a hit! I swapped out the sugar for the same amount of inulin, and the graham crackers for ground pecans. It looked perfect too thanks to the cheesecake bath, what a good trick.
Would it be okay to make it 2 days ahead and refrigerate it?
Hi Dora, yes, absolutely. The cheesecake should be enjoyed within 5 days.
Could you tell me if you used a gas or electric oven when baking.
Hi Elizabeth, my current oven is electric.
Hello I’ve made this recipe a few times! I recently had a friend want a baked strawberry cheesecake. I was planning on using this recipe and tweaking it to add pureed strawberries into it. Should that be okay?
Hi Amber, strawberries are very tricky to add to cheesecake because they add so much moisture. Our favorite method is to make a strawberry topping, like we do with our strawberry cheesecake pie.
Sally l have a question. I am making a chocolate mouse cake with 3 layers how do l freeze it? I’m going to make it 3 days ahead of serving it? Can u please let me know how to do this? I do not want to mess the cake up l need t h e answer ASAP going to make the cake this wed serve it on Saturday 3/19
Hi Rose, here’s our guide to freezing cakes!
how do I make a foil tent
Hi Gitta, you want to loosely cover the cheesecake with aluminum foil – it looks a bit like a tent!
OMG, I have a glass 9×13 of water on the bottom rack, what will happen?
Hi Teri, glass dishes can sometimes crack under the strain of temperature changes.
I just made your key lime pie with the macadamia nut and graham cracker crust. Have you tried this crust with the cheese cake? Love your recipes!!!
We’re sure it would be delicious, Elaine!
This was incredibly delicious and easy to make. Thank you so much!
This cheesecake is amazing! I used this recipe to make my first cheesecake ever about a year ago and it is was a huge hit. I am now wanting to use this recipe and make it into a chocolate cheesecake. What is the best way to accomplish this? Cocoa powder or a ganache mixed in?
Hi Jammie, We haven’t tested a chocolate version, but what we would try is to slightly reduce the sour cream and add 3 or 4 ounces of melted (and slightly cooled) unsweetened chocolate.
This was absolutely perfect! I’ve never had a cheesecake that didn’t fall and crack – except for this one. It looked perfect, and everyone loved it! I made Sally’s homemade strawberry sauce and salted caramel sauce to go with it and people raved. My daughter requested cheesecake for her birthday and I’m so happy I tried this recipe. Making another one right now!
Couldn’t figure out how to respond to my own comment, but just made it with 3 blocks 1/3 less fat cream cheese and 1 block regular and it worked perfectly!
Hi Sally — I always use your recipes when trying something new and they have never failed me! My boyfriend has requested a white chocolate cheesecake for his birthday. I’ve never made a cheesecake before but I’m ready to try this recipe. Can I just add some chopped white chocolate to this recipe, or would I need to adjust the amounts? (I did look at your white chocolate raspberry cheesecake bars and they look amazing, but I’d like to make a full cake as it’s for his birthday.) Thank you!
Hi Sarah! See recipe Notes of the White Chocolate Raspberry Cheesecake Bars recipe for derails on baking that recipe in a springform pan. You can leave out the raspberry swirl if desired. Happy baking!
Recipe is amazing!! Works wonderfully for me. I made some adjustments like lowering the baking temp to 150/140, because 177 had it browning too quickly and cracking, other than that absolutely love!!
Could I use 1/3 less fat cream cheese?
Hi Molly! We don’t recommend it. Best to stick with full fat cream cheese so the cheesecake sets up properly.
Looking to try this recipe this weekend. Was just wondering though if I buy graham cracker crumbs or oreo crumbs instead of processing them myself, how many cups would I need?
Hi Shauna, you need 1 and 1/2 cups graham cracker crumbs for this recipe.
I have a question, if I half the recipe, as it asks for 3 eggs, should I put 1 or 2??
Hi Crystal, Our general rule for halving an egg is to crack it open, beat the yolk and white together with a fork, measure the volume (should be a few Tbsp), then use half.
hi! i just made this recipe and LOVED it! i wanted to adapt it to fit 4″ springform pans. do you have an idea of how many 4″ inch pans the cheesecake batter might fill as well as how long to bake for?
Hi ck, we’re unsure exactly how many 4″ cheesecakes you would get, but it would be at least 4. If you give it a try, let us know how many you get!
Hey Sally!
I don’t have sour cream, can I use plain Greek yogurt instead?
Thank you!
Hi Katie, Full fat plain or Greek yogurt works in the place of sour cream.