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You know what’s wild? In all of my years developing recipes for this site, I’ve yet to publish one for Classic Cheesecake. The kind with a buttery graham cracker crust and a creamy, vanilla filling. That is, until today! While I think this classic baked cheesecake is perfect as-is, it’s also delicious topped with fresh, sliced strawberries, which helps cut through the richness!
Table of Contents
This dessert starts with the cheesecake’s graham cracker crust, which is super easy, has just 4 ingredients, and comes together in the food processor. To make sure it doesn’t get soggy, the crust is then baked before the filling is added! I keep the classic cheesecake’s filling simple, too: It’s just a handful of ingredients that bake up rich and delicious. I like to use plenty of vanilla and a bit of lemon juice, which brightens the dessert up.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian
Key Flavor: Creamy cheesecake with a buttery graham cracker crust
Skill Level: Intermediate
Why This Is So Good
- Make-ahead: Because this cheesecake recipe has to cool a long time (8 hours!) before it’s ready to be sliced, I often make it the day before I want to serve it! You can absolutely refrigerate it overnight.
- It’s delicious on its own…or with a topping: Whether you want to serve this classic cheesecake by itself, with sliced strawberries (or a strawberry sauce!), or with a drizzle of caramel, you can’t go wrong.
- A no-fail dessert: I’ve never met a single person who doesn’t love cheesecake (I know they’re out there, though!). That means this is a dessert you pretty much can’t go wrong with.
Ingredients to Make Cheesecake
- Graham crackers: The cinnamon flavor of graham crackers pairs perfectly with the cheesecake filling.
- Sugar: You’ll use this in both the crust and the filling. Regular, granulated sugar is the move!
- Unsalted butter: Make sure to melt the butter so it can bind the crust together! I like to cube the butter, then melt it in 30-second bursts in the microwave.
- Cream cheese: I recommend using full-fat cream cheese for the best flavor. I like to let the cream cheese come to room temperature for an hour or two so it’s easier to mix.
- Sour cream: Same thing as with the cream cheese! Full-fat, room-temperature sour cream tastes and works best.
- Vanilla extract: I prefer cheesecake filling that’s heavy on vanilla. You could also use vanilla paste!
- Lemon juice: The acidity of lemon juice cuts through this cheesecake’s richer ingredients! Don’t skip it.
- Eggs: Whole, room temperature eggs mix in easiest with the other filling ingredients.
Popular Substitutions & Additions
- Make it gluten-free. You can easily substitute gluten-free graham crackers.
- Add jam. Before baking, gently swirl jam (any jam!) into the cheesecake batter.
- Use a different cracker for the crust. Instead of graham crackers, try Biscoff cookies, gingersnaps, or vanilla wafers.
- Try another sweetener in the cheesecake filling. You could use maple syrup or honey.
How to Make Cheesecake
One of the keys to making this classic cheesecake is using a springform pan. This will make it easy to unmold the cheesecake! Don’t try to use anything else.
Make the Graham Cracker Crust
Make and Bake Cheesecake
Tips for Making the Best Plain Cheesecake Recipe
- Add the eggs one at a time. This makes sure they’re thoroughly incorporated. This is key for a super-smooth cheesecake filling.
- 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.
- Cool completely before covering with plastic. If it’s too warm, condensation will form on the plastic wrap and drip back onto the cheesecake.
- 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.
Frequently Asked Questions
Store any leftovers in an airtight container in the fridge. The cheesecake will last about 3 to 4 days!
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.
Yes! I definitely recommend using boiling water. This creates a moist environment, which helps to prevent the cheesecake from cracking, too.
Sometimes the classics are classic for a reason—and this cheesecake proves that. The filling is so creamy and the crust is buttery and provides just enough crunch to contrast the cheesecake’s filling. This is going into my “showstopping desserts” file—recipes when I want something crowd-pleasing and just very, very good.
More Cheesecake Recipes:
More Holiday Dessert Ideas
If you try this feel good Classic Cheesecake recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Classic Cheesecake
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
