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Close-up of a creamy cheesecake recipe slice topped with fresh raspberries, whipped cream, and a generous drizzle of raspberry sauce, served on a white plate.

Classic Cheesecake

This indulgent cheesecake offers a rich and creamy flavor with a smooth texture that melts in your mouth.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 9 hours 30 minutes
Total Time 11 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 579
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • For the Crust:
  • 2 cups 240g graham cracker crumbs (from about 16 full graham cracker sheets)
  • 3 tablespoon 40g granulated sugar (standard white sugar)
  • 6 tablespoon 85g unsalted butter, melted (for a rich and smooth texture)
  • For the Cheesecake Filling:
  • 4 8 oz pkgs. cream cheese, softened through or at room temperature (preferably Philadelphia)
  • 1 ¼ cups 250g granulated sugar (sweetens the filling perfectly)
  • 4 large eggs at room temperature (for better incorporation)
  • ¾ cup 176g sour cream (full-fat for creaminess)
  • ½ cup 120ml heavy cream (no substitutes, for a rich texture)
  • 2 teaspoon vanilla extract real vanilla for depth of flavor

Equipment

  • 1 Springform pan 9-inch, essential for even baking
  • 1 Electric hand mixer Helps blend cream cheese and sugar smoothly
  • 1 Food processor For crushing graham crackers into fine crumbs
  • 1 Roasting pan To create a water bath for baking
  • 1 Heavy-duty aluminum foil Used to wrap the springform pan securely
  • 1 non-stick cooking spray For greasing the inside of the pan
  • 1 Large mixing bowls To mix the ingredients
  • 1 Rubber spatula For scraping down the sides of the mixing bowl
  • 1 Wire rack To cool the crust after baking

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix together graham cracker crumbs and granulated sugar. Add melted butter and stir until crumbs are evenly coated.
  3. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
  4. Bake in the preheated oven for 9 minutes, then remove and let cool on a wire rack. Reduce the oven temperature to 325°F (163°C).
  5. In a large bowl, combine cream cheese and sugar. Beat with an electric hand mixer on medium speed until smooth, about 30 to 60 seconds. Scrape the bowl as needed.
  6. Add eggs one at a time, mixing only until combined after each addition. Scrape the bowl as needed.
  7. Blend in sour cream, heavy cream, and vanilla extract until smooth. Tap the bowl on the counter a few times to release any large air bubbles.
  8. Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil, ensuring no tears. Lightly grease the inside of the pan with non-stick cooking spray.
  9. Pour the cheesecake filling over the cooled graham cracker crust. Gently tap the pan on the counter to level the filling.
  10. Place the springform pan in a large roasting pan. Carefully pour hot water around the cheesecake until it reaches halfway up the sides of the springform pan.
  11. Bake in the oven at 325°F (163°C) for 1 hour 20 minutes to 1 hour 35 minutes, until the cheesecake is slightly wobbly in the center. Turn off the oven and let the cheesecake rest in the warm oven with the door ajar for 1 hour.
  12. Allow the cheesecake to cool at room temperature for 1 hour, then transfer it to the fridge to chill for at least 8 hours.
  13. Slice and serve with your favorite fruit topping or whipped cream.

Nutrition

Calories: 579kcalCarbohydrates: 43gProtein: 9gFat: 42gSaturated Fat: 23gCholesterol: 190mgSodium: 418mgPotassium: 194mgFiber: 1gSugar: 32gVitamin A: 1531IUVitamin C: 1mgCalcium: 125mgIron: 1mg

Notes

The best cheesecake, with its perfect creamy texture and indulgent flavor, can easily be made at home with simple ingredients. Follow these steps, and your family will be asking for this treat all the time!

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