Go Back

Classic Cheesecake

Rich, creamy baked cheesecake with a buttery graham cracker crust, no water bath required.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • Ingredients — Filling
  • 32 ounces full-fat block cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup full-fat sour cream, room temperature
  • 2 teaspoons vanilla extract

Equipment

  • oven
  •  9-inch springform pan
  • electric mixer

Method
 

  1. Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, melted butter, sugar, and salt until evenly combined.
  3. Press the crust firmly into the bottom of the pan.
  4. Bake for 8–10 minutes. Remove and let cool slightly.
  5. Beat softened cream cheese and sugar on low to medium-low speed until smooth.
  6. Mix in the flour and salt.
  7. Add the eggs one at a time, mixing gently after each addition.
  8. Add sour cream and vanilla. Mix just until smooth.
  9. Pour the filling over the crust and smooth the top.
  10. Bake for 55–70 minutes, until the edges are set and the center has a gentle wobble.
  11. Turn off the oven and leave the cheesecake inside with the door slightly open for 30–60 minutes.
  12. Remove and cool completely at room temperature.
  13. Cover and refrigerate for at least 6 hours, preferably overnight.
  14. Release the springform pan, slice with a warm dry knife, and serve.

Notes

Prep Time: 25 minutes Cook Time: 55–70 minutes Cooling Time: 1 hour Chilling Time: 6 hours Total Time: About 8 hours Yield: 10–12 slices Pan: 9-inch springform pan
Use full-fat block cream cheese for the most reliable texture.
Room-temperature ingredients make a smoother batter.
Don’t whip the batter; mix only until the ingredients are combined.
A slight wobble in the center is a sign of doneness, not failure.
Don’t rush the chilling time.
If the cheesecake cracks, cover it with your favorite topping and enjoy it anyway.