There’s something utterly irresistible about sinking your fork into a classic cheesecake: that buttery, golden crust meets a creamy, cloud-like filling with every bite, creating a dessert that’s at once elegant and comforting. Whether it’s a birthday, potluck, or just a cozy night in, this recipe is the one I reach for time and again—it’s always a crowd-pleaser, never goes out of style, and truly lets simple ingredients shine. If you’ve ever wondered how to achieve that melt-in-your-mouth texture and just-right balance of sweetness, this classic cheesecake will become your go-to, too.

Classic Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this classic cheesecake recipe is chosen for a reason: the graham cracker crust brings subtle crunch and warmth, cream cheese makes the filling incredibly smooth, and a splash of vanilla lets all those lush flavors shine. These are simple staples, but together, they create magic.

Graham cracker crumbs (1 1/2 cups): The foundation for a perfect crust—make sure to press them firmly for the best texture.
Granulated sugar (1/4 cup for crust, 1 cup for filling): Adds sweetness and helps bind the crust while perfectly balancing the filling’s creamy tang.
Unsalted butter, melted (1/2 cup): Rich and smooth, this binds the crust and adds buttery flavor throughout.
Cream cheese, softened (4 packages, 8 oz each): The star of the show—use at room temperature for the silkiest, lump-free batter.
Vanilla extract (1 teaspoon): The secret to depth and a warm, bakery-style aroma in every forkful.
Large eggs (4): These give the cheesecake its structure and rich, custardy texture.
Sour cream (1 cup): Adds a luscious finish and subtle tang to the topping, making each slice extra creamy.
Powdered sugar (1/4 cup): Sweetens the sour cream topping to give a polished look and smooth, glossy finish.
Fresh berries or fruit topping (optional): Adds a pop of color and brightness—perfect for presentation and added flavor.

How to Make Classic Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C)—a gentle temperature is key for that signature creamy texture. In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Stir everything together until all the crumbs are moistened, then press this mixture firmly into the bottom of a 9-inch springform pan. Take your time here—a firmly packed crust prevents crumbling when you slice. Set aside while you move on to the filling.

Step 2: Mix the Filling

In a large mixing bowl, beat the softened cream cheese until it’s absolutely smooth and creamy. Next, add the remaining 1 cup of granulated sugar and vanilla extract, mixing until everything is thoroughly blended. This step is crucial for a lump-free filling—make sure to scrape down the bowl as you go.

Step 3: Incorporate the Eggs

Add your eggs one at a time, beating well after each addition. This slow-and-steady method ensures the filling stays velvety and avoids overmixing, which can add too much air and cause cracks during baking.

Step 4: Bake the Classic Cheesecake

Pour the silky batter evenly over the crust in the springform pan. Place the pan in the oven and bake for 55 to 65 minutes. You’re looking for the edges to be set, while the center should have a slight jiggle. Avoid opening the oven door too much—steady heat helps that signature, smooth finish.

Step 5: Creamy Topping

After baking, let the cheesecake cool for about 10 minutes. Meanwhile, whisk together the sour cream and powdered sugar in a small bowl until smooth. Spread this mixture evenly over the still-warm cheesecake, then pop it back in the oven for 5 minutes—a quick finish that results in a glossy, creamy layer on top.

Step 6: Cool and Chill

Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours (overnight is even better!). This chill time allows the flavors to meld and the texture to set perfectly—making slicing and serving a breeze.

How to Serve Classic Cheesecake

Garnishes

A classic cheesecake is stunning on its own but goes from delightful to swoon-worthy with simple garnishes. Fresh berries—strawberries, raspberries, blueberries—or even a drizzle of fruit compote give each slice a pop of color and a burst of bright flavor. You can also dust a little powdered sugar or add a mint leaf for a restaurant-worthy touch.

Side Dishes

When serving classic cheesecake, keep it light with the sides—a cup of fresh coffee cuts the richness beautifully, or serve with fresh fruit on the side. For gatherings, I love to offer it alongside a platter of sliced peaches or a bowl of tangy citrus salad to balance the creamy dessert.

Creative Ways to Present

To really wow your guests, try making mini cheesecakes in muffin tins, or use a cookie cutter for adorable cheesecake bites at parties. Swirl a bit of raspberry or chocolate sauce over each slice before serving for a professional, Instagram-ready look. Classic cheesecake truly adapts to any occasion.

Make Ahead and Storage

Storing Leftovers

Classic cheesecake actually gets better with a bit of fridge time. Store leftovers covered in the refrigerator, either in the pan or sliced and placed in an airtight container. It will stay fresh and delicious for up to 5 days—and the flavors become even more pronounced.

Freezing

Cheesecake is freezer-friendly! To freeze, wrap the cooled, un-topped cheesecake tightly in plastic wrap and then foil, or place individual slices in airtight containers. It’ll keep beautifully for up to one month; just thaw overnight in the fridge before serving.

Reheating

Classic cheesecake is best served chilled, but if you prefer a bit of warmth, a few seconds (about 10–15) in the microwave takes the chill off without melting the topping. Be careful not to overheat, as the texture can become too soft.

FAQs

How do I prevent cracks in my classic cheesecake?

The easiest way to prevent cracks is to avoid overmixing the eggs, bake gently at a low temperature, and let it cool slowly. Using a water bath or placing a pan of hot water on the rack below helps keep the oven moist, making cracks less likely.

Can I use low-fat cream cheese?

You can use low-fat cream cheese, but full-fat is best for the classic cheesecake texture and richness. If you make the swap, your cheesecake may be a bit less creamy and have a lighter flavor.

Why does my crust stick to the pan?

Lining the bottom of your springform pan with parchment paper or giving it a light coat of nonstick spray prevents sticking and makes serving neat slices easy. Be sure to let the cheesecake cool before releasing the pan as well.

Can I make this cheesecake gluten-free?

Absolutely! Just substitute gluten-free graham crackers for the crust—no other changes needed. Every other ingredient in this classic cheesecake is naturally gluten-free.

What’s the difference between New York style and classic cheesecake?

New York style cheesecakes are extra dense thanks to extra cream cheese and sometimes heavy cream, while this classic cheesecake is a bit lighter and creamier, emphasizing that smooth, melt-in-your-mouth feel everyone loves.

Final Thoughts

If you’ve been waiting for a sign to try making a classic cheesecake from scratch, this is it! It’s a simple yet impressive dessert that never fails to delight, and once you master it, you’ll find yourself baking it for every celebration (or just because). Give it a try and let it win you—and your lucky guests—over, one slice at a time.

Classic Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 28 reviews

Author: admin
Total Time: 5 hours 25 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich and creamy delight of a Classic Cheesecake with a graham cracker crust, topped with a luscious layer of sweetened sour cream. This baked cheesecake is a timeless dessert perfect for any occasion.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling:

4 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup powdered sugar

Topping:

Fresh berries or fruit topping (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat oven to 325°F (163°C).
Prepare Crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
Mix Filling: Beat cream cheese until smooth. Add 1 cup sugar and vanilla. Beat in eggs one at a time.
Bake Cheesecake: Pour batter over crust and bake for 55-65 minutes. Cool for 10 minutes.
Add Topping: Mix sour cream and powdered sugar. Spread over cheesecake and bake for 5 more minutes.
Chill: Cool completely, then refrigerate for at least 4 hours before serving. Top with berries or fruit if desired.