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Full cheesecake topped with vanilla frosting cut into pieces, topped with berries.
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Our Favorite Classic Cheesecake Recipe

This Classic Cheesecake Recipe is rich, smooth and creamy, tangy (in the best way) and a luxurious crowd-pleasing dessert. It's has a layer of vanilla bean sour cream topping to finish it off and we love serving a slice with whipped cream and fresh berries.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Chill time 8 hours
Total Time 9 hours 45 minutes
Servings 10 slices
Calories 438kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs (about 22 graham cracker sheets)
  • 1/4 cup granulated sugar
  • 3/4 tsp. ground cinnamon
  • pinch kosher salt
  • 3/4 cup unsalted butter, melted and slightly cooled (12 Tbsp.)

Cheesecake filling

  • 4, (8 oz.) full fat cream cheese blocks, softened to room temperature
  • 1 1/4 cup granulated sugar or superfine granulated sugar
  • 1/2 cup full fat sour cream, room temperature
  • 1 Tbsp. cornstarch
  • 2 tsp. pure vanilla extract
  • 2 tsp. fresh lemon juice
  • 1/4 tsp. kosher salt
  • 5 large eggs, room temperature

Sour cream topping

  • 1/2 cup sour cream, room temperature
  • 2 Tbsp. powdered sugar
  • 1 tsp. vanilla bean paste
US Customary - Metric

Instructions

  • Preheat oven to 350°F.
  • Pulse graham crackers in a food processor until crumbly. Add graham cracker sheets gradually so you don't crowd the processor.
    2 1/2 cups graham cracker crumbs (about 22 graham cracker sheets)
    Side by side images of a clear food processor bowl. Left side shows graham cracker squares added to the bowl. Right side shows these ingredients pulsed.
  • Add in the sugar, cinnamon and salt.
    1/4 cup granulated sugar, 3/4 tsp. ground cinnamon, pinch kosher salt
    Side by side images of a clear food processor bowl. Left side shows finely minced graham cracker pieces with sugar and cinnamon. Right side shows these ingredients mixed together.
  • Slowly stream in melted butter and process until mixture is sandy.
    3/4 cup unsalted butter, melted and slightly cooled (12 Tbsp.)
    Side by side images of a clear food processor. Left side shows finely chopped graham crackers with melted butter being poured in. Right side shows the graham cracker mixture wet from the melted butter.
  • Press crumbs into a 9-inch springform pan (no need to grease the bottom). Use the back of a measuring cup or fingers, press evenly along the bottom and up the sides of the pan.
    Side by side images of a pie pan. Left side shows graham cracker crumbles in the pan. Right side shows the crumbles flatted into the bottom and sides of the pan.
  • Wrap 2 sheets of heavy duty aluminum foil around the exterior of the pan. Bake crust in preheated oven for 10 minutes. Allow to cool slightly then place in freezer while you prepare the filling.
    Pie pan with graham cracker pressed into the rim to make a crust, with the outside lined in foil.
  • Increase the oven temperature to 475°F.
  • Make the filling: Mix the room temperature cream cheese and sugar together using the paddle attachment in a stand mixer on medium-high speed for 1-2 minutes.
    4, (8 oz.) full fat cream cheese blocks, softened to room temperature, 1 1/4 cup granulated sugar or superfine granulated sugar
    Side by side images of clear mixing bowls. Left side image shows sticks of cream cheese with granulated sugar on top. Right side shows these ingredients mixed.
  • Then add in the sour cream, lemon juice, vanilla extract, cornstarch and salt until fully combined. Scrape down sides of bowl as needed.
    1/2 cup full fat sour cream, room temperature, 1 Tbsp. cornstarch, 2 tsp. pure vanilla extract, 2 tsp. fresh lemon juice, 1/4 tsp. kosher salt
    Side by side images of a mixing bowl. Left side shows sour cream and vanilla being added to a cream cheese mixture. Right side shows all ingredients mixed together.
  • Add in room temperature eggs on medium-low speed, one at a time, beating until just combined. Scrape down sides to fully incorporate ingredients and be careful not to over beat the filling (this can help prevent cheesecake from cracking on the top).
    5 large eggs, room temperature
    Side by side images of cheesecake filling being made.
  • Pour filling into the chilled crust.
    Cheesecake filling in a round pie pan lined with foil.
  • Prepare the water bath (it's easy, I promise! See video for guidance). I like to use a roasting pan, I find that it's easiest but any large pan will work. Boil a large pot of water, you'll need enough to fill the pan with 1 inch of water. Place cheesecake in the pan in the oven and then pour the water into the pan. This way, you don't have to carry a heavy pan with hot water and place in the oven.
  • Bake for 12 minutes at 475°F and then lower the oven temperature down to 350°F and bake for 50-55 minutes, or until the middle is almost set and top has turned golden. Turn the oven off, open the oven door slightly and let cheesecake sit in oven for 1 hour. Remove from oven and remove from the water bath. Allow to further cool completely at room temperature. You can remove the foil at this step if you'd like.
    Round cheesecake in a pie pan lined with foil, after coming out of hte oven.
  • Leave in the springform pan and place in the fridge for 4 hours or preferably overnight.
  • Once chilled, remove from springform pan. Make the sour cream topping. In a small bowl, combine the sour cream, powdered sugar and vanilla bean paste.
    1/2 cup sour cream, room temperature, 2 Tbsp. powdered sugar, 1 tsp. vanilla bean paste
    Side by side images of a bowl mixing a vanilla bean paste frosting with a whisk.
  • Spread evenly on top of cheesecake. Place back in fridge for an hour or until the sour cream topping sets up.
    Round cheesecake topped with vanilla bean paste frosting.
  • Use a clean sharp knife to cut the cheesecake. Run knife under hot water in between slices and clean knife off to get beautiful, clean cuts.
  • Serve cheesecake with your favorite toppings, we love whipped cream and fresh berries. Cover and store in the fridge for up to 5 days, if it lasts that long! Or freeze for up to 3 months.
    Round plain cheesecake cut into slices, topped with berries.

Video

Notes

  • Room temperature ingredients are important for a creamy, silky cheesecake filling. I usually take my ingredients out and set on the counter 4 hours before I begin baking.
  • Don't skip pre baking the crust. I always like to pre bake the graham cracker crust for 10 minutes before adding the filling. This helps to ensure it stays a crispy, heavenly crust. You don't need any pie weights, just pop it in for 10 minutes at 350°F.
  • Strain the cheesecake batter. An optional step to ensure super smooth, silky non-clumpy cheesecake is to run the batter through a fine mesh strainer before pouring on to the crust. Usually, a few tiny clumps of cheesecake are OK and will melt as the cheesecake bakes. It's the large, huge clumps you want to look out for!
  • Slice with a sharp, warmed knife. Dip a knife in hot water, or run it under hot water. Wipe water off with a towel, slice and then repeat for perfectly clean cut slices. Cleaning the knife in between cuts and using warm water is key.
  • Recipe inspired by The Cheesecake Factory Original Cheesecake 

Nutrition

Serving: 1slice | Calories: 438kcal | Carbohydrates: 53g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 254mg | Potassium: 116mg | Fiber: 1g | Sugar: 39g | Vitamin A: 710IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg