Classic Cheesecake

A classic cheesecake is a dense, creamy dessert with a buttery crust and a smooth filling that sets to just the right texture. The key is baking it gently in a water bath so the filling stays silky instead of cracking or browning on top.

Ingredients for Classic Cheesecake

Graham cracker crumbs and butter form a press-in crust that stays crisp. Cream cheese at room temperature blends into the filling without lumps. Sugar sweetens and helps the filling set. Sour cream adds tanginess and keeps the filling tender. Eggs provide structure and help the filling firm up as it bakes. Vanilla extract seasons the filling with subtle flavor. A pinch of salt balances the sweetness and brings out the other flavors.

Why This Classic Cheesecake Works

Room-temperature cream cheese and eggs blend smoothly without lumps or air bubbles. Cold ingredients seize up and create a grainy texture that does not smooth out during baking.

A water bath keeps the oven temperature gentle and even, so the filling bakes slowly and stays creamy instead of curdling or cracking. The moisture also prevents the top from browning.

The filling continues to set slightly as it cools, so it reaches the right texture when it is just barely jiggly in the center when you remove it from the oven. Overbaking gives you a dry, grainy filling that cracks easily.

Mistakes To Avoid

Mixing the filling too much incorporates air and causes the top to puff and crack as it bakes. Mix just until the ingredients come together and no streaks of cream cheese remain visible.

Baking without a water bath or in an oven that is too hot browns the top and makes the filling grainy and dry. The center will look set instead of gently jiggly, and the texture will be dense instead of creamy.

Removing the cheesecake from the oven while it is still hot and taking it straight to the refrigerator causes rapid cooling that cracks the top. The cake needs to cool slowly in the oven first, then at room temperature.

Cutting the cheesecake while it is still warm or cold from the refrigerator causes messy slices. Bring it to room temperature for 30 minutes before slicing, or dip a hot knife in water and wipe it between each cut.

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 2 pounds cream cheese, room temperature
• 1 cup granulated sugar (200g)
• 1/2 cup sour cream
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Step-by-step Instructions

1. Preheat the oven to 325°F (160°C). Mix graham cracker crumbs with melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake at 325°F for 8 to 10 minutes until it is light golden and smells toasted. Remove and let cool while you prepare the filling.
2. In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed for 2 to 3 minutes until it is completely smooth and has no lumps. Scrape the bowl often.
3. Add the sugar and beat on medium speed for 1 to 2 minutes until combined. Scrape the bowl.
4. Add the sour cream and vanilla extract. Beat on low speed just until combined, about 30 seconds. Do not overmix.
5. Add the eggs one at a time, beating on low speed for 10 to 15 seconds after each egg. Scrape the bowl between eggs. Stop as soon as the last egg is combined. Do not beat in air.
6. Wrap the outside of the springform pan tightly with foil to prevent water from seeping in. Pour the filling into the crust.
7. Place the springform pan inside a 9×13 baking pan. Add hot water to the larger pan until it reaches halfway up the sides of the springform pan. This is your water bath.
8. Bake at 325°F for 55 to 65 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan, about a 2-inch circle in the middle. The internal temperature at the edge should be 150°F (65°C) on an instant-read thermometer.
9. Turn off the oven and crack the door open about 4 inches. Let the cheesecake sit in the cooling oven for 1 hour. This slow cooling prevents the top from cracking.
10. Remove the cheesecake from the oven and water bath. Let it cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight before removing the springform sides.