Ah, cheesecake—the ultimate dessert that never fails to impress! Whether you’re hosting a dinner party, celebrating a special occasion, or just satisfying your sweet tooth, a classic cheesecake is always a winner. Today, I’m thrilled to share with you my secrets for the best classic cheesecake recipe that’s baked to perfection. Get ready to wow your family and friends with this creamy, divine treat that’s sure to become a staple in your kitchen!
Why You’ll Love This Recipe
- A classic dessert that’s both timeless and crowd-pleasing
- Creamy, smooth texture that’s simply divine
- Perfect for any occasion, from casual gatherings to special celebrations
- A straightforward recipe that yields professional results
- Can be customized with your favorite toppings or mix-ins
Ingredients
Here’s what you’ll need to make this classic cheesecake recipe:
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of creating this masterpiece. Don’t worry, it’s easier than you think!
1. Preheat Your Oven
Start by preheating your oven to 325°F (160°C). This lower temperature ensures a gentle baking process, which is crucial for achieving that perfect, crack-free cheesecake.
2. Prepare the Crust
In a medium bowl, mix together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake the crust in the preheated oven for 10-12 minutes, then let it cool completely.
3. Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue beating until well combined. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Be careful not to overmix at this stage.
4. Bake the Cheesecake
Pour the cheesecake batter over the cooled crust. Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. Avoid opening the oven door during baking to prevent cracking.
5. Cool and Chill
Once baked, turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks. After that, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.
Pro Tips for Making the Recipe
Here are some expert tips to ensure your cheesecake turns out perfectly every time:
- Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature. This ensures a smooth batter and even baking.
- Don’t Overmix: Mix the batter just until the ingredients are combined. Overmixing can incorporate too much air, leading to cracks during baking.
- Water Bath: For an extra layer of protection against cracking, consider placing the springform pan in a larger baking dish filled with about an inch of hot water.
- Let It Rest: Resist the temptation to slice the cheesecake too soon. Letting it chill in the refrigerator allows the flavors to meld and the texture to set properly.
How to Serve
Cheesecake is incredibly versatile when it comes to serving. Here are a few ideas to get you started:
- Classic and Simple: Serve it on its own with a light dusting of powdered sugar for a elegant presentation.
- Fresh Fruit Topping: Top with your favorite fresh berries, a fruit sauce, or even a fruit compote for a burst of flavor and color.
- Caramel Delight: Drizzle with caramel sauce and sprinkle with sea salt for a sweet and salty combination.
- Chocolate Lovers: Melt some chocolate and drizzle it over the cheesecake, or even mix chocolate chips into the batter for an extra chocolatey twist.
Make Ahead and Storage
One of the best things about cheesecake is that it can be prepared ahead of time, making it perfect for entertaining. Here’s how to store it:
- Make Ahead: The cheesecake can be baked and chilled up to 2 days in advance. This makes it a great option for meal prep or planning ahead for a special event.
- Freezing: If you want to keep it longer, wrap the cooled cheesecake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight when you’re ready to serve.
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.
And there you have it—my secrets for making the best classic cheesecake that’s sure to become a family favorite. Whether you’re a cheesecake newbie or a seasoned baker, this recipe promises to deliver a creamy, divine dessert that’s nothing short of perfection. So go ahead, give it a try, and let me know how it turns out!
Looking for more cheesecake inspiration? Check out my How to Make the Best New York Cheesecake Recipe, How to Make the Best Cheesecake Recipe, and How to Make the Best Blueberry Cheesecake Recipe for even more delicious variations!
Classic Cheesecake (baked)
Ingredients
- 2 cups finely ground graham cracker crumbs
- ½ cup unsalted butter (melted)
- 32 ounces regular cream cheese (4 blocks, at room temperature)
- 1 ½ cups sugar
- 4 eggs eggs (at room temperature)
- ¾ cup regular sour cream (at room temperature)
- 2 teaspoons vanilla extract
- a pinch salt
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan with parchment paper.
- Mix graham cracker crumbs and melted butter, press into the pan. Bake for 10 minutes, then cool.
- Beat cream cheese until smooth. Add sugar, eggs one at a time, then sour cream and vanilla. Mix well.
- Pour batter over the crust. Bake for 50 minutes, avoiding cracking by not opening the oven.
- Turn off oven, let cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours.
