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Classic Creamy Cheesecake

Classic Creamy Cheesecake
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Classic Creamy Cheesecake

Classic Creamy Cheesecake

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A classic baked cheesecake with a buttery graham cracker crust and a smooth, rich, creamy filling. This is the traditional American-style cheesecake in the cookbook: full-fat cream cheese, sour cream, vanilla, and a touch of fresh lemon juice for balance. The finished cheesecake is rich but not overly sweet, with a creamy center that slices cleanly after a long chill.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Cooling & Chill Time 8 hours
Total Time 9 hours 45 minutes
Servings: 12 servings
Course: Dairy & Desserts
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (170 g)
  • 1/4 cup granulated sugar (50 g)
  • 6 Tbsp unsalted butter (85 g; melted)
  • 1 small pinch salt
Creamy Cheesecake Filling
  • 907 g full-fat block cream cheese (2 lb; softened to room temperature; about 4 x 227 g blocks)
  • 1 cup granulated sugar (200 g)
  • 1 cup sour cream (240 g; room temperature)
  • 1 Tbsp all-purpose flour (8 g)
  • 1 tsp vanilla extract (5 mL)
  • 1 Tbsp fresh lemon juice (15 mL)
  • 4 large eggs (room temperature)
  • 1/4 tsp salt (about 1.5 g)
Optional Toppings
  • fresh berries, strawberry sauce, blueberry sauce, cherry topping, chocolate drizzle, or caramel sauce (optional, for serving)

Equipment

  • 9-inch / 23-cm springform pan
  • Stand mixer with paddle attachment or hand mixer
  • mixing bowls
  • Rubber spatula
  • Measuring cups and spoons
  • Digital kitchen scale, recommended
  • Flat-bottom measuring cup for pressing the crust
  • Baking sheet
  • Instant-read thermometer, highly recommended
  • Wire cooling rack
  • Sharp knife

Method
 

  1. Preheat the oven. Preheat to 350°F / 175°C. Place a rack in the lower-middle portion of the oven.
  2. Prepare the pan. Lightly grease the bottom and sides of the springform pan. For easier removal, place a round of parchment paper on the bottom.
  3. Mix the crust. Combine the graham cracker crumbs, sugar, and salt. Pour in the melted butter and stir until all crumbs are evenly moistened. The mixture should resemble wet sand and hold together when squeezed.
  4. Press the crust. Press the crumbs evenly across the bottom of the pan using medium pressure. You may bring the crust slightly up the sides if desired, but do not pack it rock-hard.
  5. Pre-bake the crust. Bake for 10 minutes, until set and lightly fragrant but not dark brown. Remove from the oven.
  6. Reduce the oven temperature. Lower the oven to 325°F / 165°C and let the crust cool slightly while you prepare the filling.
  7. Beat the cream cheese smooth. Beat the softened cream cheese on low to medium-low speed until completely smooth. Scrape the sides, bottom, and paddle or beaters as needed so no lumps remain.
  8. Add sugar, flour, and salt. Add the sugar, flour, and salt. Mix on low speed just until evenly incorporated. Scrape the bowl again.
  9. Add sour cream and flavorings. Add the sour cream, vanilla, and lemon juice. Mix on low only until smooth. The lemon juice should brighten the flavor without making the cheesecake taste strongly lemony.
  10. Add the eggs last. Add the eggs one at a time on low speed. Mix only until each egg disappears before adding the next. Stop mixing as soon as the final egg is incorporated.
  11. Fill the pan. Pour the filling over the cooled crust and smooth the top gently. Tap the pan very lightly on the counter once or twice to release large air bubbles.
  12. Optional extra humidity. If desired, place a separate roasting pan of hot water on the rack below the cheesecake. Do not place the springform pan directly in the water.
  13. Bake. Bake at 325°F / 165°C for about 50-65 minutes. Start checking around 50 minutes.
  14. Check for doneness. The outer 2-3 inches / 5-7.5 cm should look set. The center should still jiggle gently when the pan is nudged. It should move like soft gelatin, not slosh like liquid.
  15. Optional thermometer check. Insert an instant-read thermometer partway into the center. Aim for about 150-155°F / 66-68°C. The center may still look slightly underdone; that is correct.
  16. Cool slowly in the oven. Turn off the oven and crack the door open slightly. Leave the cheesecake inside for 1 hour.
  17. Cool at room temperature. Transfer the pan to a wire rack and let cool for about 1 hour, or until no longer warm.
  18. Loosen the edge. Carefully run a thin knife around the inside edge of the pan so the cheesecake can contract slightly without sticking. Do not remove the springform ring yet.
  19. Chill thoroughly. Cover and refrigerate for at least 6 hours, preferably overnight.
  20. Unmold and slice. Once thoroughly chilled, release the springform ring. For clean slices, dip a sharp knife in hot water, wipe dry, make one cut, then clean and reheat the knife before the next cut.

Notes

Make Ahead
For the best texture and easiest serving, make the cheesecake 1 day before serving and refrigerate it overnight.
Storage
Keep the cheesecake covered in the refrigerator and use within 5 days.
Freezing
Chill the cheesecake completely before freezing. Freeze whole or in individual slices, wrapped tightly and stored airtight. For best quality, freeze for up to 1 month. Thaw overnight in the refrigerator.
Optional Toppings
Keep the base cheesecake classic and add toppings only when desired: fresh berries, strawberry sauce, cherry topping, chocolate drizzle, or caramel sauce.

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