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.
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 16 cheesecake recipes: blueberry cheesecake, strawberry cheesecake, mango cheesecake, cheery cheesecake, chocolate cheesecake, chocolate cherry cheesecake, mini blackberry cheesecake, mini blueberry cheesecake, mini raspberry cheesecake. And, of course, there are my no-bake varieties from the classic no-bake cheesecake, no-bake mango cheesecake, as well as my cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
About this cheesecake
This baked classic cheesecake has just two components.
- 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. In addition, I have shared three methods to make cheesecake crust from scratch and it's very simple and easy to make.
- 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.
What is the secret to baking a perfect cheesecake? Well, I think there are several very important things. And, I will explain more later on in the post. Firstly, these are the directions you should follow.
- Room temperature ingredients
- Don't over-mix the batter
- Bake in a water bath
- Loosen the cheesecake before you chill it
- Chill for at least 6 hours or overnight
Ingredients and substitutes (Save/Pin)
- 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.
Quick video
Step by step instructions (save/pin)
- I am using an 8-inch round springform pan, but this will also work with a 9-inch springform pan.
- Preheat the oven at 160 C / 320 F.
- First, make sure all the ingredients are at room temperature, especially the cream cheese.
Crust
- Pulse Graham crackers in a food processor.
- Add sugar and combine well.
- Then, add the melted butter - combine well.
- Next, pour the crumbs in the springform pan.
- Bake in the preheated oven for 10 to 12 minutes.
- Wrap the outside of the springform pan with aluminum foil.
- Then, cool to room temperature before pouring cheesecake batter.
Batter
- Place the cream cheese in an electric mixer.
- Add the sour cream and combine well.
- Next, add the sugar - combine well.
- Then, add the cornflour, lemon juice, salt, and vanilla, and combine well.
- Finally, add the beaten eggs - combine well.
- Now, pour the cream cheese filling over the cooled crust in the springform pan. Tap the pan to help the batter settle.
Bake - water bath
- Place the springform pan in a baking pan or roasting rack.
- Pour 2 cups of hot water in the roasting rack outside the springform pan.
- Next, bake for 70 to 80 minutes until set.
- Then, remove from the oven - let cool at room temperature.
- Use an offset spatula to loosen the sides of the pan.
- Finally, chill the cheesecake for at least 4 hours - preferably overnight.
Troubleshooting
My cheesecake is curdled?
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 did my baked cheesecake recipe crack?
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 can I keep my cheesecake from cracking?
- Avoid over mixing.
- Make sure all ingredients are at room temperature especially the cream cheese.
- Cold cream cheese results in over mixing in an attempt to make it creamy, instead let the cheesecake come to room temperature naturally.
- Always mix the batter just until the ingredients are incorporated.
How do I fix a crack cheesecake?
- If possible add a topping like a sour cream topping and bake for 5 minutes.
- Alternatively, add a fruit filling on the cheesecake and chill it until set.
- Another way would be to chill the cake well first. Use clean hand to close the crack.
- Using a hot spatula to smooth the top as best you can.
Frequently asked questions
This baked cheesecake will last in the fridge for 3 to 5 days. However, make sure to wrap it well in cling wrap to prevent it from drying out.
Yes, you can also use a cake ring. Or, use a regular pan and bake the cheesecake making sure to line the pan with parchment paper. Chill the cheesecake well, then, carefully invert the cheesecake onto a plate. Then, invert it once more onto a serving plate.
I always bake my cheesecake at 160 C/ 320 F until the cheesecake is set, but still has a slight wobble in the center. This will set as the cheesecake cools in the fridge.
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.
A cheesecake is all about the cheese. So, full-fat is the way to go. Using low-fat cream cheese means the cheesecake will not set well.
It is better to freeze the cheesecake without any topping for longer shelf life. Make sure to wrap it well in plastic to prevent it from drying out. To thaw keep it wrapped in the refrigerator overnight. The condensation will remain on the plastic leaving the cheesecake dry.
This cheesecake can be made up to 3 days ahead of time and kept in the fridge before serving.
Overbaked cheesecake often has a crack. The cake will be dry and gritty when cut. The eggs overcook so the cheesecake becomes firm and dense instead of soft and silky custard-like.
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Classic Cheesecake Recipe
Print Pin Rate VeenaazmanovDescription
Ingredients
Crust
- 2 cups (180 g) Graham crackers
- 4 oz (113 g) Butter (½ stick) unsalted, melted
- 4 tbsp 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 tbsp Cornstarch cornflour
- 4 Eggs large, beaten
- 2 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
Instructions
- I am using an 8-inch round springform pan because I like a little height for my cheesecakes. This will also work with a 9-inch springform pan.
- Preheat the oven at 160 C / 320 F.
- Ensure all the ingredients are at room temperature, especially the cream cheese.
Crust
- Pulse Graham crackers in a food processor.
- Add sugar - combine well.
- Then, add the melted butter - combine well.
- Pour the crumbs in an 8-inch springform pan.
- Bake in the preheated oven for 10 to 12 minutes
- Wrap the outside of the springform pan with aluminum foil.
- Cool to room temperature before pouring cheesecake batter.
Batter
- Place the cream cheese in an electric mixer.
- Add the sour cream - combine well.
- Next, add the sugar - combine well.
- Then, add the cornflour, lemon juice, salt, and vanilla - combine well.
- Finally, add the beaten eggs - combine well.
- Pour the cream cheese filling over the cooled crust in the springform pan. Tap the pan to help the batter settle.
Bake - water bath
- Place the springform pan in a baking pan or roasting rack.
- Pour 2 cups of hot water in the roasting rack outside the springform pan.
- Bake for 70 to 80 minutes until set.
Chill
- Remove from the oven - let cool at room temperature.
- Use an offset spatula to loosen the sides of the pan.
- Chill the cheesecake for at least 4 hours - preferably overnight.
- Dust with powdered sugar just before serving (optional).
Recipe Notes
Six tips when making cheesecakes
- 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 in 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
Equipment
Nutrition Information
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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