The Best Cheesecake Recipe

Introduction

This rich and creamy cheesecake is a classic dessert that’s sure to impress. With a buttery graham cracker crust and smooth filling, it’s perfect for special occasions or whenever you need a decadent treat.

Ingredients

• 2 cups (198 grams) graham cracker crumbs
• 1/3 cup (67 grams) sugar
• 7 tablespoons (99 grams) butter, melted
• 5 blocks full-fat cream cheese (40 ounces total), room temperature
• 1 and 1/2 cups (300 grams) granulated sugar
• 1 tablespoon pure vanilla extract
• 5 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1/2 cup (113 ml) heavy cream, room temperature (use an extra 1/4 cup for an even creamier cheesecake)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray and wrap the bottom and sides with several layers of heavy-duty tinfoil to prevent water from leaking in during the water bath.
2. Step 2: In a large bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Firmly press the mixture into the bottom of the prepared pan and bake for 8 minutes. Remove and let it cool on a rack while you prepare the filling.
3. Step 3: In a large bowl or mixer, beat the softened cream cheese until smooth. Add sugar and vanilla extract, then beat again until smooth. Gradually add the eggs and egg yolks one at a time, beating well after each addition.
4. Step 4: Pour in the heavy cream and mix until just incorporated. Pour the filling over the baked crust and smooth the top with a spatula.
5. Step 5: Place the springform pan into a larger deep pan and pour in about 2 inches of hot water—the water bath will help prevent cracks.
6. Step 6: Bake the cheesecake for 1 hour and 10 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for 45 minutes; the center should still be slightly wobbly.
7. Step 7: Remove the cheesecake from the oven and gently run a knife around the edges to loosen it from the pan. Let cool completely on a rack, then cover loosely with plastic wrap and refrigerate for at least 8 hours before serving.

Tips & Variations

• For an extra creamy texture, add an additional 1/4 cup of heavy cream to the filling.
• Room temperature ingredients help create a smoother batter and prevent cracks.
• If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper, but be sure to wrap it well for the water bath.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, the water bath helps the cheesecake bake evenly and prevents cracks. If you skip it, watch the cheesecake closely and consider lowering the oven temperature slightly.

Why should the eggs and cream cheese be at room temperature?

Room temperature ingredients blend more smoothly, resulting in a creamy, lump-free batter and a better texture in your finished cheesecake.

The Best Cheesecake Recipe

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4.5 from 51 reviews

This classic cheesecake recipe features a creamy, smooth filling atop a buttery graham cracker crust, baked in a water bath to ensure a perfectly crack-free and luscious dessert. Perfect for celebrations or indulging in a rich, homemade treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 1 hour 18 minutes (including resting time in oven)
• Total Time: 9 hours 38 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 2 cups (198 grams) graham cracker crumbs
• 1/3 cup (67 grams) sugar
• 7 tablespoons (99 grams) butter, melted

Cheesecake Filling

• 5 blocks full-fat cream cheese (40 ounces total), room temperature
• 1 and 1/2 cups (300 grams) granulated sugar
• 1 tablespoon pure vanilla extract
• 5 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1/2 cup (113 ml) heavy cream, room temperature (optional extra 1/4 cup for creamier cheesecake)

Instructions

1. Prepare the Crust: Preheat oven to 350°F (175°C). Lightly spray a 9-inch springform pan with non-stick spray. Wrap the bottom and sides of the pan with multiple layers of heavy-duty tinfoil to prevent water seepage during the water bath. Set aside.
2. Make the Crust Mixture: In a large bowl, combine graham cracker crumbs, sugar, and melted butter. Stir well and firmly press the mixture into the bottom of the prepared pan, creating an even layer.
3. Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove from oven and set on a cooling rack while you prepare the filling.
4. Prepare the Cheesecake Filling: Using a high-power blender, food processor, stand mixer with whisk attachment, or hand mixer, beat the softened cream cheese until fully smooth, scraping the bowl frequently.
5. Add Sugar and Vanilla: Incorporate the granulated sugar and vanilla extract, continuing to beat until smooth. Scrape down sides and bottom of the bowl as needed.
6. Add Eggs and Yolks: Add eggs and egg yolks one at a time, beating thoroughly after each addition to ensure full incorporation.
7. Incorporate Heavy Cream: Pour in the heavy cream and beat just until combined, careful not to overmix.
8. Assemble the Cheesecake: Pour the filling over the prepared crust and smooth the top with a silicone spatula.
9. Set up Water Bath: Place the filled springform pan inside a larger deep pan. Pour hot water into the larger pan until it reaches about 2 inches up the sides of the springform pan, creating a water bath to prevent cracking.
10. Bake the Cheesecake: Carefully place the setup in the oven and bake for 1 hour and 10 minutes.
11. Let Cheesecake Rest in Oven: Turn off the oven and leave the cheesecake inside, door closed, to rest undisturbed for 45 minutes. The center should remain slightly jiggly.
12. Cool the Cheesecake: Remove the cake from the oven. Run a knife gently around the pan edges to loosen. Transfer the pan to a cooling rack and allow to cool completely.
13. Chill the Cheesecake: Once cooled, loosely cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
14. Storage: The cheesecake keeps well covered in the refrigerator for up to 5 days or can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

Notes

• Room temperature ingredients help achieve a smooth, lump-free batter.
• Using a water bath prevents cracking and promotes even baking.
• Wrap pan thoroughly with heavy-duty foil to prevent water leakage during the water bath.
• You can add an extra 1/4 cup heavy cream for a richer, creamier texture.
• Letting the cheesecake rest in the turned-off oven allows gentle finishing of the bake and prevents sudden cooling cracks.
• Chill time is essential for the cheesecake to set properly and develop its signature dense, creamy texture.
• Use full-fat cream cheese and cream for the best flavor and texture.
• Freezing the cheesecake extends shelf life; thaw completely before slicing to ensure clean cuts.

Keywords: classic cheesecake, creamy cheesecake, graham cracker crust, baked cheesecake recipe, homemade cheesecake