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Baked gently in a water bath for a smooth texture and finished with a buttery graham cracker crust, this cheesecake is both elegant and foolproof. Make it for holidays, birthdays, or any time you need a reliable showstopper.
Gussy this classic crustless cheesecake up with your favorite pie filling, ice cream topping, or a fresh fruit sauce. You might want to top it with this dulce de leche, homemade caramel sauce, or apple dessert filling.
What You’ll Like About This Dish
Smooth and creamy texture. The water bath ensures a beautifully even bake with no cracks.
Classic flavor profile. Cream cheese, sour cream, and vanilla combine for a rich, balanced cheesecake.
Customizable. Add your choice of toppings or try one of the included variations.
Ingredient Notes
- Graham cracker crust: A traditional, buttery base that complements the creamy filling. Gingersnaps or shortbread make great alternatives.
- Cream cheese: Use full-fat bricks at room temperature for smooth blending.
- Sour cream: Adds tang and silkiness to the filling.
- Sugar and flour: Sugar sweetens the filling; flour helps it set without becoming dense.
- Lemon juice: Brightens the flavor and balances the richness.
- Vanilla extract: Essential for classic cheesecake flavor.
- Eggs: Bind the filling and give it a rich, custard-like texture—use at room temperature for even mixing.
Steps to Make Classic Cheesecake
- Preheat the oven to 350°F. Prepare a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter for the crust. Press into the bottom and slightly up the sides of the pan.
- Beat cream cheese and sour cream until smooth. Mix in flour, lemon juice, and vanilla.
- Add eggs one at a time, beating well after each.
- Pour filling into crust. Wrap pan bottom with heavy foil and place in a larger pan.
- Add hot water to outer pan to create a water bath.
- Bake for 60 to 70 minutes, until center is just set with a slight jiggle.
- Turn oven off and let cheesecake cool inside with door slightly open for 1 hour.
- Remove and let cool on a rack for 2 hours, then refrigerate until fully chilled.
- Top with pie filling, fruit sauce, or dessert topping before serving.
Tips for Classic Cheesecake
- Use room temperature ingredients to prevent lumps in the batter.
- Wrap the springform pan tightly with foil to prevent leaks in the water bath.
- Let the cheesecake cool slowly to avoid cracks.
- Refrigerate for several hours or overnight before slicing for clean cuts.
Recipe Variations
- Fruit swirl. Swirl in a few tablespoons of raspberry or strawberry purée before baking.
- Chocolate chip. Fold in mini chocolate chips or chopped dark chocolate for a twist.
- Cookie crust. Use crushed gingersnaps, Oreos, or shortbread instead of graham crackers.
- Chocolate swirl. Swirl melted semisweet chocolate into the batter before baking.
- Lemon zest. Add 1 to 2 teaspoons of lemon zest for extra brightness.
Serving Suggestions
- Serve topped with cherry pie filling, fresh berries, or a drizzle of caramel.
- Pair with a hot cup of coffee or espresso for a café-style dessert.
- Offer a topping bar with sauces, nuts, and whipped cream for guests.
- Slice neatly using a warm knife wiped clean between cuts.
How to Store and Reheat
Refrigerate: Store covered in the refrigerator for up to 5 days. Keep chilled until ready to serve.
Freeze: Wrap whole or sliced cheesecake tightly in plastic and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
To serve: Cheesecake is best served cold or at cool room temperature. Add toppings just before serving for best texture.
Classic Cheesecake
Ingredients
For the Crust
- 1 ½ cups 1 ½ cups graham cracker crumbs, from about 12 full graham cracker rectangles
- 4 tbsp granulated sugar
- 5 tbsp unsalted butter, melted
For the Cheesecake Filling
- 32 ounces cream cheese, full fat, softened
- 1 cup sour cream
- 1 ¼ cups granulated sugar
- 2 tbsp all-purpose flour
- 2 tsp lemon juice
- 1 ½ tsp vanilla extract
- 3 large eggs, room temperature
Recommended Equipment
Instructions
- Preheat oven to 350°F.
- Put graham crackers in a food processor and process to make fine crumbs. Put the crumbs in a bowl and add the 4 tablespoons of granulated sugar and 5 tablespoons of melted butter. Mix well.1 1/2 cups 1 ½ cups graham cracker crumbs, from about 12 full graham cracker rectangles | 4 tbsp granulated sugar | 5 tbsp unsalted butter
- Gently press the crumbs into the bottom and partway up the sides of a 9-inch springform pan.
- Wrap the bottom and sides of the pan with a large sheet of heavy-duty foil.
Make the Filling
- Beat cream cheese and sour cream together until well blended. Add the sugar, flour, lemon juice, and vanilla; mix until well blended.32 ounces cream cheese | 1 cup sour cream | 1 1/4 cups granulated sugar | 2 tbsp all-purpose flour | 2 tsp lemon juice | 1 1/2 tsp vanilla extract
- Add the eggs, one at a time, beating well after each addition.3 large eggs
- Pour the filling into the prepared foil-wrapped springform pan.
- Set the wrapped pan in a larger pan, such as a roasting pan.
- Add about 1 1/2 to 2 inches of hot water to the outer pan.
- Bake for 60 to 70 minutes, or until the edges are set and the center still has a slight jiggle.
- Let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake to a rack. Run a thin knife around the edge of the cheesecake to loosen it from the pan, but do not remove the rim. Let it cool completely.
- Cover and refrigerate for at least 4 hours, or overnight, before removing the rim, slicing, and serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
