This cheesecake recipe is rich, creamy, and velvety smooth. It's made with full-fat cream cheese, sour cream, and eggs over a buttery graham cracker crust.
Table of Content
Everyone needs a good cheesecake recipe. Right? This is the basic recipe that I use as a base for all my cheesecake recipes. But, while I have shared all other flavored cheesecake recipes, I have not yet shared with you my classic cheesecake recipe.
So, here's adding a classic vanilla cheesecake to all my collections of over 20 cheesecake recipes: blueberry, strawberry, mango, cheery, chocolate, chocolate cherry, mini blackberry, mini blueberry, mini raspberry. And, of course, there are my no-bake varieties from the no-bake cheesecake, no-bake mango, as well as my cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
Why make this cheesecake?
- This is my basic no-fail cheesecake recipe. If you master this recipe you will never have to look for another cheesecake recipe again.
- I am making the classic vanilla flavor but you can customize it with so much much more.
- There are just two components to this recipe.
- The crust - Today, I am using Graham crackers for the crust. But, if you don't have or cannot find Graham crackers you can also use my homemade cheesecake crust.
- The cheesecake batter - Rich, creamy and decadent made with full-fat cream cheese, sugar, cornstarch, and eggs. It is my no-fail vanilla cheesecake batter that can be used in so many variations.
- The cheesecake batter takes only about 70 to 80 minutes to bake and then needs a good few hours of chilling time which means this is a perfect make-ahead dessert for those times when you have family and friends to entertain.
Ingredients and substitutes
- Cream cheese - I'm a huge fan of Mascarpone or Philadelphia cheese. Therefore, I usually rely on one of them. But, that does not mean you can't use any other. In fact, any brand with a high-fat content of 38 to 40% is great.
- Sugar - A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it, extra sweet.
- Sour cream - The tartness in the sour cream helps balance the richness and also lighten the heavy cream cheese batter.
- Cornstarch - Keeps the custard cream cheese batter together. As a result, you get soft silky smooth slices.
- Lemon juice - Helps cut the sweetness and brings out the flavor in the cheesecake. And yet, it does not affect the taste, so don't worry, it won't make the cheesecake lemony.
- Crackers - I am using Graham crackers with sugar and melted butter for the crust. But, if for some reason you don't have crackers on hand - you can also make a cheesecake crust at home from scratch - 3 methods.
Step by step instructions
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
- Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Crust
- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them. - Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices. - Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 150 C/ 300°F / 150°C/ Gas Mark 2
Cheesecake filling
- In the bow of a stand mixer, with the whisk paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.
Pro tip - The cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster. - Add eggs one at a time making sure to incorporate each well.
Pro tip - We want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix. - Double boiler - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake
- Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or offset spatula around the edge of the cake but do not remove it from the pan.
Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake. - Chill the cheesecake for at least 4 hours - preferably overnight. Dust with powdered sugar just before serving (optional).
- Enjoy!
Secrets to baking perfect cheesecakes?
Well, I think there are several very important things as I have explained in the recipe and this post. Most importantly, these are the 5 most important things you must remember for every cheesecake.
- Room temperature ingredients - for example, chilled cream cheese will make a lumpy batter.
- Don't over-mix the batter - over-mixing will incorporate too much air which leads to cracked cheesecake.
- Bake in a water bath - the oven is dry air which is not good for custard-based batters so the steam created in a water batter bakes the cheesecake to perfection.
- Loosen the cheesecake before you chill it - the cheesecake and crust will shrink as it cools so loosen it before chilling to prevent any cracks.
- Chill for at least 6 hours or overnight - this helps the egg-baked cake to set which will not only tastes great but will also cut impressive slices.
Frequently asked questions
How long can I keep this cheesecake?
This cheesecake will last in the fridge for 3 to 5 days. Make sure to wrap it well in cling wrap to prevent it from drying out.
Do you have to use a water bath for baked cheesecakes?
Cheesecake is a custard-like batter with cream cheese in it. So it must be baked delicately. A water bath insulates the pan and ensures that the batter never gets overheated keeping that custard-like batter moist, soft, and silky.
Why is my cheesecake batter curdles?
If you try to mix the batter with cold ingredients they will not blend well and result in curdling. The best way to smooth this would be to warm the batter in a double boiler and let the batter become smooth. Then, let it cool to room temperature before you bake.
Why is my cheesecake cracked?
Over-mixing a cheesecake batter usually is the culprit for cracks as too much air gets incorporated while mixing. The air makes the cheesecake rise during baking and then collapse during cooling causing a crack.
How do I keep the cheesecake from cracking?
There are a few things you can do.
- Avoid over mixing.
- Make sure all ingredients are at room temperature especially the cream cheese.
- Cold cream cheese results in over mixing instead let the cheesecake come to room temperature.
- Always mix the batter just until the ingredients are incorporated.
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Printable Recipe
Classic Cheesecake Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 150 C/ 300°F / 150°C/ Gas Mark 2
Difficulty: Easy
Diet : GF, NF
Calories: 611kcal
Adjust Servings Here: 9 servings
Description
This cheesecake recipe is rich, creamy, and velvety smooth. It's made with full-fat cream cheese, sour cream, and eggs over a buttery graham cracker crust. This classic is baked in a water bath.
Video
Ingredients
Crust
- 8 oz (225 g) Graham crackers
- 4 oz (113 g) Butter (½ stick) unsalted, melted
- 4 tablespoon Sugar
Cheesecake filling
- 24 oz (680 g) Cream cheese room temperature
- 1 cups (230 g) Sour cream room temperature
- 1 cups (200 g) Sugar
- 4 tablespoon Cornstarch cornflour
- 4 Eggs large, beaten
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
- Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes. Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Crust
- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Pour crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
- Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2
Cheesecake filling
- In the bow of a stand mixer, with the paddle attachment, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - the cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster.
- Add eggs one at a time making sure to incorporate each well.Pro tip - we want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix.
- Double boiler - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake
- Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan. Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
- Chill the cheesecake for at least 4 hours - preferably overnight. Dust with powdered sugar just before serving (optional).
- Enjoy!
Recipe Notes
- Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Quality - Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans - Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing - Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
- Crust - bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later.
- Baking - Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling - Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Notes -
- Make-ahead - it is always best to make the cheesecake a day ahead of serving. This cheesecake can be made up to 3 days ahead. It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.
- Water bath - A water bath is simply placing the cake pan in a large roasting pan. Then pour hot water into the roasting pan (outside the cake pan). The steam created by the water helps the custard-based cheesecake bake without cracking. Alternatively, you can place another large baking pan with water on the bottom of the oven if you don't have a large roasting pan or are afraid that springform pan may leak.
- Toppings - I am a huge fan of classic cheesecake without anything on it. But, this is a basic cheesecake and can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, mango cheesecake
Nutrition Information
Calories: 611- kcalCarbohydrates: 52- gProtein: 10- gFat: 41- gSaturated Fat: 22- gCholesterol: 203- mgSodium: 623- mgPotassium: 217- mgFiber: 1- gSugar: 36- gVitamin A: 1486- IUVitamin C: 2- mgCalcium: 137- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Bridget
Hi Veena, the cheesecake looks delicious! Appreciate your detailed instructions & iinformation. If I doubled the recipe would it be too much for a 10 x 2.75 cheesecake pan? Thank you.
Veena Azmanov
Hey Bridget. It will be a tall 10-inch cake. Ideally, a 11-inch would be perfect. Alternatively, you can use the extra batter to make small mini cheesecakes in a muffin pan.