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Classic cheesecake recipe

In the world of desserts, the classic cheesecake stands as a testament to the beauty of simplicity and the art of baking. This iconic dish, with its rich history and universal appeal, embodies the perfect balance of creamy texture and delicate flavor, making it a beloved treat for countless generations. The origins of cheesecake date back to ancient Greece, where it was served to athletes at the Olympic games, symbolizing a dish of strength and nourishment. Over the centuries, it traversed continents and cultures, evolving into the decadent dessert we know and love today.


A classic cheesecake recipe is more than just a list of ingredients and steps; it’s a journey through time and tradition, bringing together the creamy richness of cheese, the sweet crunch of a graham cracker crust, and the pure, vanilla-scented essence that captivates the senses. It’s a dessert that demands patience and precision, from the careful mixing of its filling to the gentle baking process that transforms it into a smooth, indulgent masterpiece.

Crafting the perfect classic cheesecake is an act of love and a celebration of baking’s fundamental principles. It requires attention to detail, such as ensuring all ingredients are at room temperature for seamless blending, or mastering the water bath technique to achieve its characteristic texture without cracks. Each step, from preparing the buttery base to achieving the silky-smooth filling, is a testament to the baker’s skill and dedication.


This recipe is designed for those who cherish the timeless elegance of a classic cheesecake. It invites you to embrace the challenge of creating something truly extraordinary from simple, quality ingredients. Whether you’re a seasoned baker or a newcomer to the culinary arts, this classic cheesecake recipe offers the opportunity to create a dessert that’s not only a joy to make but also a delight to share. Serving this cheesecake at any gathering transforms a mere meal into a special occasion, creating moments and memories that linger long after the last bite has been savored.

So, let us embark on this culinary adventure together, armed with a bowl, a mixer, and a passion for baking. As we follow this path laid out by generations of bakers before us, we not only pay homage to the rich history of the classic cheesecake but also add our chapter to its enduring legacy. Whether adorned with fresh berries, a drizzle of chocolate, or served in its simple, unadorned glory, a slice of classic cheesecake is a slice of baking perfection.


Ingredients for classic cheesecake

For the Crust

For the Filling

For the Topping (optional)


Instructions for classic cheesecake

Prepare the crust

Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let it cool.

Make the filling

In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add the sugar, beating until well combined. Mix in the sour cream and vanilla extract. Add the eggs one at a time, beating just until blended after each addition.

Assemble the cheesecake

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan on the counter a few times to release any air bubbles.

Bake the cheesecake

Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.

Chill the cheesecake

After cooling, remove the cheesecake from the oven and run a knife around the edge of the pan to loosen the cheesecake. Cover and refrigerate for at least 4 hours, preferably overnight, until thoroughly chilled.


Remove the sides of the springform pan. Top the cheesecake with fresh berries or whipped cream if desired. Slice with a sharp knife, wiping the knife clean between slices.


Ensure all ingredients, especially the cream cheese and eggs, are at room temperature to achieve a smooth filling. Avoid overbeating the filling, especially after adding the eggs, to prevent incorporating too much air that can cause cracks. For a water bath: Wrap the bottom of the springform pan in foil and place in a larger baking pan. Pour hot water into the larger pan until halfway up the sides of the cheesecake pan. This helps prevent cracks and ensures even baking.


Video recipe for classic cheesecake

Why did my cheesecake crack?

Cheesecake cracks for several reasons, including overmixing the batter (which incorporates too much air), baking at too high a temperature, or sudden temperature changes. To prevent cracks, mix just until combined, use a water bath, and let the cheesecake cool gradually in the turned-off oven.

Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese, but the texture and flavor of the cheesecake will be slightly different. Full-fat cream cheese gives the cheesecake its classic rich and creamy texture.

How long does cheesecake need to chill before serving?

Cheesecake should chill for at least 4 hours, but ideally overnight in the refrigerator. This ensures it’s fully set and develops the best texture and flavor.

Can I freeze cheesecake?

Yes, cheesecake freezes very well. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

How can I make my cheesecake without a springform pan?

You can use a regular cake pan lined with parchment paper, making sure the paper extends above the sides to lift the cheesecake out after chilling. However, a springform pan is recommended for the easiest removal.

Is a water bath necessary?

While not strictly necessary, a water bath helps to bake the cheesecake gently, ensuring even cooking and preventing cracks. If you choose not to use a water bath, baking at a low temperature is crucial.

How do I know when my cheesecake is done baking?

The edges should be set, but the center 2 to 3 inches of the cheesecake should still wobble slightly when you gently shake the pan. The cheesecake will continue to set as it cools.

Can I make cheesecake without a mixer?

Yes, but ensure the cream cheese is at room temperature to avoid lumps. Mixing by hand may require more effort but can still produce a smooth batter.

What’s the best way to slice cheesecake?

For clean slices, use a sharp, thin-bladed knife. Dip the knife in hot water and wipe it dry between each cut.

Can I add flavors or mix-ins to my cheesecake?

Absolutely! Feel free to incorporate flavors like lemon zest, almond extract, or stir in mix-ins such as chocolate chips, crushed cookies, or swirls of fruit compote into the batter before baking.

My cheesecake looks undercooked. What should I do?

If the cheesecake seems undercooked, it likely needs more time to set in the refrigerator. As long as the center is slightly wobbly and the edges are set when you finish baking, it should firm up after chilling.

How should leftover cheesecake be stored?

Leftover cheesecake should be covered and stored in the refrigerator. It will keep for up to 5 days.

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