Description
This classic cheesecake recipe features a rich and creamy filling atop a buttery graham cracker crust. Baked in a water bath to ensure a smooth texture and prevent cracks, this cheesecake is perfect for any occasion. It can be served plain or with your favorite toppings, making it a versatile dessert loved by many.
Ingredients
Scale
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 7 tablespoons butter, melted
- Pinch kosher salt
Cheesecake Filling
- 4 (8-ounce) blocks cream cheese, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature
- 2 teaspoons fresh squeezed lemon juice
- 3 large eggs, room temperature
Instructions
- Making the Graham Cracker Crust: Preheat your oven to 350 degrees Fahrenheit and adjust the rack to the lower middle position to accommodate a roasting pan. Process the graham crackers into fine crumbs using a food processor or crush them manually using a rolling pin inside a ziplock bag. Combine the crumbs with sugar and melted butter until the mixture is sandy in texture. Press the crumbs firmly into the bottom and up the sides of a 9 or 10-inch springform pan using the bottom of a measuring cup. Optionally, line the bottom with parchment paper or foil for easier removal later.
- Pre-baking the Crust: Bake the crust in the preheated oven for 8 to 10 minutes. Remove and allow it to cool slightly on a cooling rack while preparing the filling. Then reduce the oven temperature to 325 degrees Fahrenheit.
- Preparing the Cheesecake Filling: In a stand or handheld mixer fitted with a paddle attachment, beat the cream cheese with granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Add sour cream, vanilla extract, and lemon juice, mixing until combined. On medium-low speed, incorporate the eggs one at a time, mixing each just until blended. Avoid over-mixing to prevent cracking during baking.
- Setting Up the Water Bath and Baking: Boil water in a kettle or large pot to prepare a water bath. Wrap the springform pan securely with heavy-duty aluminum foil to prevent leaks. Pour the cheesecake batter evenly over the crust, smoothing the top with a spatula. Place the wrapped pan into a roasting pan and carefully pour the hot water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake for 55 to 70 minutes, or until the center jiggles slightly when gently shaken.
- Cooling the Cheesecake: After baking, turn off the oven and slightly open the door, allowing the cheesecake to cool in the water bath for 1 hour. Then remove the pan from the water bath and cool it completely at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight to set fully.
- Serving: Run a knife around the edges of the chilled cheesecake to loosen it from the pan. Unlock and remove the springform ring. Slice with a clean, sharp knife and serve plain or with your favorite toppings. Store any leftovers covered in the refrigerator for up to 5 days.
Notes
- Use room temperature ingredients to ensure a smooth batter and even baking.
- Do not overmix eggs into the batter to avoid cracks on the surface.
- Wrapping the springform pan carefully prevents water from seeping into the crust during baking.
- The water bath helps maintain moisture and temperature for a silky cheesecake texture.
- Allow the cheesecake to cool gradually to prevent sinking or cracking.
- Chilling the cheesecake overnight enhances flavor and firmness.
Keywords: classic cheesecake, graham cracker crust, creamy cheesecake, water bath cheesecake, baked cheesecake, traditional cheesecake dessert