Classic Cheesecake

Yumna Jawad

Updated Dec 24, 2025

5 from 10 votes

This Classic Cheesecake recipe is totally worth the effort with a buttery graham cracker crust and a rich and creamy rich vanilla filling!

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Prep Time 15 minutes
Servings 12 slices
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A Classic Cheesecake Recipe

One of my favorite desserts that I find so hard to resist is a classic cheesecake, and the way I make my recipe is very straightforward with delicious results. I love making my Pistachio Cheesecake and Cranberry Cheesecake, and they’re both based on this classic version with a buttery graham cracker crust and a creamy, vanilla filling.

So if you’ve never made cheesecake before from scratch, this is a great recipe to start with, made with just a handful of ingredients ! Because this cheesecake recipe has to cool a long time (8 hours!) before it’s ready to be sliced, I always make it one or two days before I want to serve it. It tastes so good on its own, with sliced strawberries orr a strawberry sauce!

Happy Baking!
– Yumna

Cheesecake Ingredients

Ingredients for recipe: graham cracker sheets, eggs, sugar, butter, salt, lemon juice, cream cheese, sour cream cream, vanilla, and salt.
  • Crust Ingredients: You’ll need graham crackers, sugar, unsalted melted butter and a little bit of salt. Instead of regular graham crackers, you can use Biscoff cookies, gingersnaps, vanilla wafers, or any gluten-free cookie you like.
  • Filling Ingredients: Use full-fat cream cheese, sour cream, sugar, eggs, lemon juice and vanilla extract. Make sure the cream cheese, sour cream and eggs are all at room temperature so they blend very easily. Make sure not to skip the sour cream. It helps to improve the flavor, moisture, and texture or cheesecake and balances our the cream cheese.

How to Make Cheesecake

Graham cracker crust ingredients in bowl of food processor.
Step 1: Place the graham crackers, sugar, and salt in the bowl of a food processor and process until fine crumbs form.
Graham crackers after processing with melted butter added.
Step 2: Add butter and pulse until the mixture resembles wet sand.
Pressing graham cracker crumbs into springform pan.
Step 3: Add the crust mixture to the springform pan and use a cup or flat-bottomed glass to press the crust into an even layer on the bottom of the pan and partially up the sides.
After pressing and baking until golden brown.
Step 4: Bake until the crust is golden brown.
Cream cheese and sugar in bowl of stand mixer.
Step 5: To a stand mixer fitted with a paddle attachment, add the cream cheese and sugar, beating until smooth.
After mixing smooth cream cheese smooth with sour cream, vanilla, lemon juice, and salt added.
Step 6: Add sour cream, vanilla, lemon juice, and salt, and continue to mix until fully incorporated.
One egg added before mixing.
Step 7: Add eggs one at a time, beating between each addition and scraping down the sides of the bowl as you go. Mix until just combined.
Batter added to the prepared pan wrapped very well in foil.
Step 8: Pour the cheesecake mixture into the prepared baked crust and smooth the top. Tap the pan on a flat surface to remove any air bubbles.
Cheesecake pan in a large roasting pan with water being poured in.
Step 9: Place the cheesecake in a large roasting pan and carefully pour the boiling water into the pan.
Dessert after baking and cooling on a wire rack.
Step 10: Bake until the edges are set and the center is slightly jiggly, then let cool.
Classic cheesecake recipe.

Classic Cheesecake

Author: Yumna Jawad
5 from 10 votes
This Classic Cheesecake recipe is totally worth the effort with a buttery graham cracker crust and a rich and creamy rich vanilla filling!
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Prep Time15 minutes
Cook Time1 hour 15 minutes
Resting time12 hours
Total Time13 hours 29 minutes
Servings12 slices
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Ingredients
  

Graham Cracker Crust

  • 12 graham cracker sheets
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted

Cheesecake Filling

  • 32 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 8 ounces sour cream full fat, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • 4 large eggs room temperature

Instructions

Graham Cracker Crust

  • Preheat the oven to 325°F. Prepare a 9-inch spring form pan by wrapping the outside with heavy-duty aluminum foil.
  • Place the graham crackers, sugar, and salt in the bowl of a food processor and process until fine crumbs form. Add butter and pulse until the mixture resembles wet sand. Add the crust mixture to the springform pan and use a cup or flat-bottomed glass to press the crust into an even layer and about 1 inch up the sides.
  • Bake for 8-10 minutes until lightly golden brown, remove from oven and allow to cool completely.

Cheesecake Filling

  • To a stand mixer fitted with a paddle attachment, add cream cheese and sugar, beating on medium-low speed until smooth. Add sour cream, vanilla, lemon juice, and salt, and continue to mix on low speed until fully incorporated.
  • Add eggs one at a time, beating between each addition and scraping down the sides of the bowl as you go. Mix until just combined.
  • Pour the cheesecake mixture into the prepared baked crust and smooth the top. Tap the pan on a flat surface to remove any air bubbles. Place the cheesecake in a large roasting pan and carefully pour the boiling water ½ the way up the springform pan.
  • Bake for 55-65 minutes or until the edges are set, and the center is slightly jiggly.
  • Turn the oven off and prop the door open slightly, allowing it to slowly cool down for about 1 hour. Then, remove the pan from the water and oven, remove the foil, and place on a wire rack to cool completely. Once cooled to room temperature, cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  • Gently run a knife around the edges of the pan and carefully release the ring of your springform pan. Run the knife between the crust and bottom pan and use a spatula to carefully lift the cheesecake to a serving plate. Cut into 12 equal slices and serve cold.

Equipment

Notes

Storage: Store any leftovers in an airtight container in the fridge. The cheesecake will last about 3 to 4 days!
Freezing: Let the cheesecake cool to room temperature after baking, then chill in the fridge until completely cold and firm. Double-wrap the cake (or slices) tightly with plastic wrap, then with aluminum foil to keep air out and prevent freezer burn. Freeze for up to 3 months.

Nutrition

Serving: 1slice, Calories: 353kcal, Carbohydrates: 40g, Protein: 15g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 95mg, Sodium: 796mg, Potassium: 284mg, Fiber: 0.5g, Sugar: 30g, Vitamin A: 473IU, Vitamin C: 1mg, Calcium: 306mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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This recipe was part of our monthly Cooking Challenge for November 2024!

Recipe Tips

  1. Add the eggs one at a time. This makes sure they’re thoroughly incorporated. This is key for a super-smooth cheesecake filling.
  2. Make sure to use a springform fan. This will make it easy to unmold the cheesecake without breaking the cheesecake.
  3. Don’t skip the boiling hot water. A water bath gently bakes the cheesecake, making sure it doesn’t crack and that the edges don’t cook too much faster than the center.
  4. Double the foil for a secure, leakproof seal. I like to add a second layer of foil to make sure absolutely zero water seeps into the cheesecake.
  5. Cool completely before covering with plastic. If it’s too warm, condensation will form on the plastic wrap and drip back onto the cheesecake.
  6. Prevent any cracking. If you are concerned about the top of the cheesecake cracking (although I did not experience this issue, it can happen if it’s baked for too long), you can use a knife to gently run around the edges of the pan after removing it from the water bath and before refrigerating.
Two plates with a slice of cheesecake with fresh strawberries and forks on plate.

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Comments

  1. TJ says:

    Can this be made crustless? I need to try to make it gluten free.

    Reply
    1. Yumna J. says:

      I haven’t tried making it crustless but I think it would work! You can also replace the graham crackers with gluten-free graham crackers or cookies. I’d love to hear how it turns out if you end up trying it!

      Reply

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