If you have ever wanted to master the perfect dessert that feels both indulgent and timeless, then this Classic Creamy Cheesecake Recipe is your new best friend. Velvety smooth, rich, and irresistibly luscious, this cheesecake brings together the perfect graham cracker crust and a silky cream cheese filling that melts in your mouth. Whether it’s for a special occasion or just because you deserve a little sweetness, this recipe captures everything you love about cheesecake with a simplicity that anyone can achieve. Prepare to impress yourself and your guests with this unforgettable dessert experience.
Ingredients You’ll Need
Each ingredient in this recipe is straightforward but indispensable, contributing layers of flavor and texture that build the foundation of a flawless cheesecake. From the buttery graham cracker crust to the creamy filling’s luxurious tang, every component works together to create that classic taste we all adore.
- 1 ½ cups graham cracker crumbs: The crunchy, sweet base that provides the perfect contrast to the creamy filling.
- ¼ cup granulated sugar: Adds just enough sweetness to the crust to balance the tartness of the cream cheese.
- 6 tablespoons unsalted butter, melted: Binds the crust ingredients together while enhancing richness.
- 4 (8 oz) packages cream cheese, softened: The heart and soul of the cheesecake; ensure it’s room temperature for a smooth batter.
- 1 cup granulated sugar: Sweetens the filling without overpowering its natural tang.
- 1 teaspoon pure vanilla extract: Adds warmth and depth of flavor to the creamy filling.
- 4 large eggs, room temperature: Helps create structure and a custardy texture when baked gently.
- ⅔ cup sour cream: Introduces a subtle tang and extra creaminess for balance.
- ⅔ cup heavy cream: Adds richness and smoothness to the filling, making each bite melt beautifully.
How to Make Classic Creamy Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C) and wrapping the bottom of a 9-inch springform pan with foil to prevent leaks. Mix together the graham cracker crumbs, sugar, and melted butter until fully combined. Press this mixture firmly into the bottom of your pan—it should form a compact, even layer that will serve as your crunchy crust. Bake it for 10 minutes, then take it out and let it cool while you prepare the filling. This step ensures your crust stays crisp and perfectly textured.
Step 2: Make the Cream Cheese Filling
Next, blend the softened cream cheese with an electric mixer on medium speed until the texture is perfectly smooth, which usually takes about 2 to 3 minutes. Slowly add the sugar and vanilla extract and keep mixing until everything is well combined and creamy. Add the eggs one at a time, lowering the mixer speed with each addition to prevent over-aerating. Finally, mix in the sour cream and heavy cream until the batter is silky and flawless. This careful mixing step is what guarantees that rich, creamy consistency.
Step 3: Bake the Cheesecake in a Water Bath
Pour your dreamy filling over the cooled crust in the springform pan. To keep the cheesecake moist and crack-free, place the pan inside a larger roasting pan and add hot water halfway up its sides. This water bath creates the perfect gentle heat environment. Bake your cheesecake for 1 hour and 10 minutes, until the edges are set but the center still has a slight jiggle. This precise bake time is the secret to that creamy, luscious texture.
Step 4: Cooling the Cheesecake
Turn off the oven and prop the door open slightly, allowing the cheesecake to cool gradually for 1 hour inside. After removing it from the oven and water bath, carefully run a knife around the edges to loosen it from the pan to avoid cracks as it fully cools. Let it reach room temperature before refrigerating it for at least 4 hours, or better yet, overnight. This resting period is where the flavors meld and the texture develops its full potential.
Step 5: Serving the Cheesecake
Release the cheesecake from the springform pan and slice it with a warm, clean knife for perfect pieces. Now comes the fun part—adding your favorite toppings, such as fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce. Each addition makes your Classic Creamy Cheesecake Recipe feel uniquely yours.
How to Serve Classic Creamy Cheesecake Recipe
Garnishes
Classic toppings like strawberries, blueberries, or raspberries bring a fresh pop of color and a slight tartness that beautifully balances the cheesecake’s richness. Whipped cream adds lightness, while a drizzle of caramel or chocolate sauce makes every bite decadent and luxurious. Don’t hesitate to get creative!
Side Dishes
This cheesecake pairs wonderfully with a cup of strong coffee or a glass of dessert wine like Moscato or late harvest Riesling. Light, fresh fruit salads or a scoop of vanilla ice cream can also complement the dessert without overwhelming it.
Creative Ways to Present
For a special occasion, consider individual mini cheesecakes topped with edible flowers or crushed nuts. Another idea is to create a layered dessert parfait with chunks of cheesecake, berry compote, and whipped cream. Presentation is the perfect way to make your Classic Creamy Cheesecake Recipe unforgettable.
Make Ahead and Storage
Storing Leftovers
Once cooled and sliced, store leftover cheesecake tightly covered in the refrigerator. It will stay fresh for up to five days, preserving its creamy texture and rich flavor for repeated enjoyment.
Freezing
If you want to enjoy this delicious dessert later, cheesecake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil or place slices in an airtight container. Thaw overnight in the refrigerator before serving for best results.
Reheating
Cheesecake is best enjoyed chilled, so there’s no need to reheat. If preferred, allow the slices to sit at room temperature for 20-30 minutes to take the chill off and bring out the full richness of the flavors.
FAQs
Can I use a different type of crust instead of graham crackers?
Absolutely! You can swap graham cracker crumbs for crushed digestive biscuits, vanilla wafers, or even chocolate cookies depending on your flavor preference. Just be sure to adjust the sugar and butter amounts accordingly.
Why is it important to use room temperature ingredients?
Room temperature ingredients blend more smoothly, resulting in a creamy, lump-free filling. Cold cream cheese or eggs can cause the batter to clump or become uneven, affecting the texture of your cheesecake.
What is the purpose of the water bath when baking?
The water bath creates steam and gentle, even heat that prevents the cheesecake from cracking, helps it bake evenly, and keeps the texture silky and moist instead of dry and crumbly.
Can I make this cheesecake gluten-free?
Yes! Simply use gluten-free graham cracker crumbs or any gluten-free cookies for the crust. The rest of the ingredients are naturally gluten-free.
How do I avoid cracks on the cheesecake surface?
Using a water bath, not overbeating the batter, and cooling the cheesecake slowly both in the oven and at room temperature greatly reduce cracking. Also, running a knife around the edges before chilling helps prevent cracks caused by shrinking.
Final Thoughts
Diving into this Classic Creamy Cheesecake Recipe is like welcoming a slice of joy into your kitchen. It’s a recipe that feels both comforting and elegant, perfect for sharing or savoring on your own. Once you try making this at home, I promise it will become one of your go-to desserts, cherished for its timeless flavor and luscious texture. So grab your mixer and springform pan, and let’s bake something beautiful!
Print
Classic Creamy Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Creamy Cheesecake with a buttery graham cracker crust and rich, smooth cream cheese filling baked in a water bath for perfect texture. This timeless dessert is ideal for special occasions and can be topped with fresh berries, whipped cream, or chocolate sauce to suit your taste.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (about 10 crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- ⅔ cup sour cream
- ⅔ cup heavy cream
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent water seepage. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove and let it cool while preparing the filling.
- Make the Filling: Using a hand mixer, beat the softened cream cheese until smooth and creamy, about 2 to 3 minutes. Add the sugar and vanilla extract, mixing until combined. Add eggs one at a time, blending on low speed after each addition to avoid incorporating too much air. Finally, mix in sour cream and heavy cream until the filling is silky smooth.
- Assemble and Bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour and 10 minutes, or until the edges are set but the center still jiggles slightly when moved.
- Cool Gradually: Turn off the oven and slightly open the door. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that could cause cracks. Then, remove the cheesecake from the oven and the water bath. Run a knife gently around the edges to loosen it from the pan. Allow it to cool to room temperature on a wire rack before refrigeration.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or, preferably, overnight for the best texture and flavor. When ready to serve, remove the springform pan ring, slice the cheesecake, and add your favorite toppings such as fresh berries, whipped cream, or chocolate sauce.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Using a water bath is key to achieving a smooth, crack-free cheesecake surface.
- Do not overmix eggs to prevent excessive air incorporation, which can cause cracking.
- Chilling the cheesecake overnight improves flavor and texture.
- If you don’t have a springform pan, use a regular cake pan but line it with parchment paper for easier removal.
