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Classic Cheesecake

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 mixins!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 5 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • 7" springform pan
  • food processor
  • parchment paper

Ingredients
  

For the Graham Cracker Crust

  • 2 sleeves (275g) graham crackers pulverized into crumbs
  • 2 Tbsp (24g) granulated sugar
  • 1 Tbsp (10g) brown sugar
  • 1/2 cup (110g) (1 stick) unsalted butter melted
  • pinch of salt

For the Cheesecake

  • 24 oz (675g) (3 blocks) full fat cream cheese room temperature
  • 1 cup (200g) granulated sugar
  • 2 Tbsp (20g) brown sugar
  • 1 Tbsp cornstarch
  • 3 (150-155g) large eggs room temperature
  • 2 tsp vanilla bean paste or extract
  • 3/4 cup (195g) sour cream room temperature

Instructions
 

For the Graham Cracker Crust

  • Preheat the oven to 350°F (roughly 180°C) and spray and line a 7" springform pan with parchment paper and cooking spray.
  • In a food processor, blitz 2 sleeves (275g) of graham crackers.
  • In a medium bowl stir together the graham cracker crumbs, 2 Tbsp (24g) granulated sugar, 1 Tbsp (10g) of brown sugar and a pinch of salt.
  • Melt 1/2 cup (110g) 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. I 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

  • Set a large pot or a kettle of water to boil, place a rimmed pan in the bottom rack of the oven. Reduce the oven to 325°F (roughly 160°C)
  • To a medium bowl, add 24oz (675g) (3 blocks) of full fat cream cheese at room temperature. Use a hand mixer to break down the cream cheese slightly.
  • Add 1 cup (200g) of granulated sugar, 2 Tbsp (20g) of brown sugar and 1 Tbsp of cornstarch and cream until combined. Do your best to not add too much air into the cheesecake batter, just mix until well combined.
  • Add in 3 large room temperature eggs (150-155g), 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 3/4 cup (195g) 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.
  • Pour the boiling water into the pan at the bottom of the oven. 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 325°F (160°C) for 45-50 minutes depending on your oven. For my oven about 50 minutes works perfectly. You're looking for a slightly wobbly center and a top that is barely browned. The wobble will settle as the cheesecake cools, leaving you the perfect texture in the end.
  • 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, place it on the counter 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! I like to serve with fresh fruit or jam. Store in the fridge in an airtight container for up to 5 days.
Keyword cheesecake