Classic Cheesecake

A classic cheesecake is a timeless dessert loved for its smooth, creamy texture and rich flavor. With a buttery graham cracker crust and a velvety cream cheese filling, this dessert is perfect for any occasion, from holiday gatherings to casual dinners. This version is straightforward and does not include sour cream, allowing the pure taste of cream cheese to shine.

Why You’ll Love This Recipe

This classic cheesecake recipe offers a simple yet indulgent experience. It’s dense yet creamy, perfectly sweet, and delivers that quintessential cheesecake flavor you know and love. Without the addition of sour cream, the texture remains rich and firm with a clean finish. Whether you’re an experienced baker or making cheesecake for the first time, this recipe is reliable, easy to follow, and yields consistent, impressive results.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

• Cream cheese, softened

• Eggs

• Vanilla extract

• All-purpose flour

• Heavy cream

directions

1. Prepare the crust: Preheat the oven to 325°F (163°C). Mix the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a springform pan to form a crust. Bake for 10 minutes, then let it cool.

2. Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and continue mixing until fully incorporated. Beat in eggs one at a time, followed by the vanilla extract. Mix in the flour, then add the heavy cream and stir until the batter is silky and well combined.

3. Assemble and bake: Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet and bake in the preheated oven for 55–70 minutes, or until the center is almost set but slightly jiggly.

4. Cool: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then transfer it to the refrigerator and chill for at least 4 hours or overnight.

5. Serve: Run a knife around the edge of the pan before releasing the springform. Slice and serve plain or with your favorite toppings.

Servings and timing

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 60 minutes
Cooling Time: 5 hours (includes oven and refrigerator cooling)

Variations

• Lemon Zest: Add a teaspoon of lemon zest to the batter for a subtle citrus note.

• Fruit Swirl: Gently swirl in raspberry or blueberry puree before baking for added flavor and color.

• Chocolate: Mix in melted white or dark chocolate for a richer variation.

• Gluten-Free: Use gluten-free graham crackers and flour for a gluten-free version.

• Mini Cheesecakes: Divide the batter into muffin tins for individual servings.

storage/reheating

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Cheesecake is best enjoyed cold or at room temperature—reheating is not typically recommended.

FAQs

How do I prevent cracks in my cheesecake?

Cracks can be minimized by not overmixing the batter, baking at a low temperature, and allowing the cheesecake to cool gradually in the oven before chilling.

Can I make this cheesecake ahead of time?

Yes, cheesecake is an excellent make-ahead dessert. Prepare it a day in advance and refrigerate overnight for best texture and flavor.

Do I need a water bath for this recipe?

While a water bath helps prevent cracks and ensures even baking, this recipe does not require one if you follow the cooling instructions carefully.

Can I use a different crust?

Yes, you can use cookie crusts like Oreos or digestive biscuits for a different flavor base.

What kind of cream cheese should I use?

Use full-fat, brick-style cream cheese for the best texture. Avoid whipped or spreadable types.

Can I use low-fat ingredients?

You can substitute low-fat cream cheese and lighter cream, but the texture and richness may be slightly compromised.

Why is my cheesecake jiggly in the center?

A slight jiggle in the center when you remove it from the oven is normal. It will firm up as it cools and chills.

How long should I let the cheesecake cool before refrigerating?

Let it cool in the oven for one hour, then transfer it to the refrigerator for at least 4 hours, preferably overnight.

Can I freeze the whole cheesecake?

Yes, wrap the entire cheesecake in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

What toppings go well with this cheesecake?

Popular toppings include fresh berries, fruit compotes, chocolate ganache, or a drizzle of caramel or honey.

Conclusion

This classic cheesecake recipe offers a rich, creamy texture and simple flavor that’s both satisfying and elegant. With a straightforward preparation and no need for sour cream, it’s a perfect dessert for any level of baker. Whether enjoyed plain or topped with your favorite fruits or sauces, this cheesecake will always impress.