My classic cheesecake recipe is rich and creamy with a crumbly graham cracker crust. It’s delicious with no frills, no complicated water bath. It’s the perfect base for any fruit topping or mix-ins!
I make a lot of desserts–like, a lot. I buy a lot of desserts too…but cheesecake is hands down my absolute favorite dessert out there! Which is why I found myself shocked and appalled that I had not yet posted a classic cheesecake recipe to my blog!
Last summer I created this Peach Cobbler Cheesecake which is quite literally to die for! But no classic cheesecake exists on Karis Bakes, until today.
How to Make a Classic Cheesecake
I must admit, for some odd reason I always used to think that making cheesecake was a complicated affair. Then I learned and started putting into practice a few simple cheesecake tips that made the process totally approachable!
Tip #1–DO NOT OVERMIX the cheesecake batter! In order to create a classic cheesecake that is rich and creamy it is important to mix the ingredients until they are combined and not much longer. If you beat too much air into the batter you’ll risk it cracking when baked and cooled. Cracked cheesecake still obviously tastes amazing, but if you’re looking for flawless cheesecake, pay attention to this step.
Tip #2–Be sure to use ROOM TEMPERATURE ingredients! I can’t emphasize this enough, in every dessert recipe that calls for room temperature ingredients, listen to it! We don’t call for ingredients to be at room temperature to make your life more complicated. There are many reasons ingredients must truly be at room temperature and one of those reasons is because the ingredients will combine much easier when they’re all at room temp!
Tip #3–Use a CHEAT WATER BATH! Listen folks, I don’t have the time, energy or patience to be fooling with a traditional water bath. Unless it is absolutely necessary for the dessert like maybe a crème brûlée…I’m using my cheat water bath method every time! Simply place a rimmed dish on the bottom rack of the oven and fill it with boiling water. Then bake the cheesecake on the top rack of the oven and you’ll get a lot of the same effects as a water bath.
The Cooling Process
Arguably the most annoying part of making this classic cheesecake is the patience it requires. I always recommend making your cheesecake the night before you want it so that it has time to cool completely in the fridge. Here are the steps I take to allow my classic cheesecake to come up to room temperature slowly, a process that will help you avoid cracks and give you the best creamy texture!
Step 1: After the cheesecake has completed baking, turn the oven off and crack open the door of the oven for one hour.
Step 2: After the hour of cooling in the oven, remove the cheesecake and set it on the counter for at least 1 hour. The goal here is for the pan to no longer feel warm to the touch.
Step 3: Cover the cheesecake and refrigerate it for at least 3 hours or preferably, overnight!
A Note on Pans
One thing about cheesecake is that it can’t be made in a regular cake pan. You will need a springform pan to be able to easily pop out the cheesecake when it’s time to serve it. I use either a 6”springform pan or a 7” springform pan for my classic cheesecake recipe.
Pro Tip: Place the pan on top of a baking sheet when baking the graham cracker crust and the cheesecake, just in case the butter leaks through, the pan will catch it before it hits the bottom of the oven!
Top the cheesecake with your favorite fruit, fruit sauce or jam like my 10 minute strawberry sauce or my lemon curd and enjoy!
Classic Cheesecake
Equipment
- 6" or 7" springform pan
Ingredients
For the Graham Cracker Crust
- 2 cups (240g) graham cracker crumbs
- 2 Tbsp (24g) granulated sugar
- 1 Tbsp (10g) brown sugar
- 1/2 cup (113g) (1 stick) unsalted butter melted
- pinch of salt
For the Cheesecake
- 16 oz (452g) (2 blocks) full fat cream cheese room temperature
- 3/4 cup (160g) granulated sugar
- 2 Tbsp (20g) brown sugar)
- 2 (100-110g) large eggs room temperature
- 2 tsp vanilla bean paste or extract
- 1/2 cup (130g) sour cream room temperature
Instructions
For the Graham Cracker Crust
- Preheat the oven to 350°F (roughly 180°C) and spray and line a 6" or a 7" springform pan with parchment paper and cooking spray.
- In a medium bowl stir together 2 cups (240g) of graham cracker crumbs, 2 Tbsp (24g) granulated sugar, 1 Tbsp (10g) of brown sugar and a pinch of salt.
- Melt 1/2 cup (113g) of unsalted butter and mix it in with the graham cracker mixture.
- Add the mixture to the lined springform pan and press it down in an even layer on the bottom and up the sides of the pan. The crust won't reach the top of the 7" springform which is fine. I sometimes use a measuring cup to press everything really flat.
- Place the filled springform pan onto a baking sheet (to trap any leakage) and bake for 8-10 minutes. Then remove and allow to cool.
For the Cheesecake
- To a medium bowl, add 16oz (452g) (2 blocks) of full fat cream cheese at room temperature. Use a hand mixer to break down the cream cheese slightly.
- Add 3/4 cup (160g) of granulated sugar and 2 Tbsp (20g) of brown sugar and cream until combined. Do your best to not add too much air into the cheesecake batter, just mix until well combined.
- Add in 2 large room temperature eggs (100-110g), one at a time, and mix until combined. Then add 2 tsp of vanilla bean paste (or vanilla extract) and mix until incorporated.
- Switch to a spatula and stir in 1/2 cup (130g) of room temperature sour cream until everything is evenly mixed in.
- Add all of the cheesecake batter to the springform pan with the cooled graham cracker crust and spread evenly.
- Place a pan or baking dish on the bottom rack of the oven and pour boiling water into it. Then place the cheesecake on the rack directly above the pan with the hot water. Remember to place the cheesecake on a tray to avoid leakage.
- Bake at 350°F (180°C) for 50-60 minutes depending on your oven. For my oven 55 minutes works perfectly. You're looking for a slightly golden outer edge and a slightly wobbly center. When you stick a toothpick into the center it should come out with some batter on it, as long as it isn't liquid, the cheesecake is done!
- When the cheesecake is done baking, turn the oven off and leave the cheesecake in the oven with the door of the oven slightly open for 1 hour. This helps the cheesecake cool down slowly, instead of shocking its temperature, potentially leading to splits.
- Once the cheesecake has cooled in the oven for 1 hour, remove it from the oven and allow it to come close to room temperature for another hour or so. Then cover it and place it in the refrigerator to chill for 5 hours or, preferably, overnight.
- Once the cheesecake is done cooling, serve and enjoy! Store in the fridge in an airtight container for up to 5 days.