Indulge in a slice of creamy bliss with this easy classic cheesecake recipe. It has a buttery graham cracker crust and a smooth cream cheese filling. This homemade cheesecake is as good as the best New York-style desserts.
The recipe is simple, even for beginners. Yet, the results are incredibly decadent. No need for a water bath. Just follow our steps for perfect cheesecake in your kitchen.
Key Takeaways
- Classic cheesecake recipe with a graham cracker crust and creamy filling
- Simple steps and no water bath needed for easy preparation
- Yields 12-16 servings, perfect for medium to large gatherings
- Received 4.9 out of 5 rating from 544 reviews for exceptional quality
- Detailed guide on ingredients, mixing techniques, and baking tips
Why This Cheesecake Recipe Cheesecake Recipe Is Perfect
This classic cheesecake recipe is known for its creamy and indulgent texture. It doesn’t need a water bath to achieve this. The secret is in the right mix of ingredients and baking method, making it possible to get professional-quality results at home.
The Secret to Creamy Texture
The recipe adds a small amount of flour to avoid cracking and make the filling lighter and fluffier. With a lot of cream cheese, it creates a dense, rich, and velvety cheesecake that’s as good as those from fancy bakeries.
No Water Bath Required
This no-water bath cheesecake is easy to make without the need for a water bath. You can get crack-free results without the trouble of wrapping the pan or dealing with leaks.
Professional Results at Home
Even beginner bakers can make a homemade cheesecake that looks and tastes like it’s from a fancy bakery. The trick is to focus on the details, like mixing right and keeping the right baking temperature, for a smooth and creamy texture every time.
Essential Ingredients for Classic Cheesecake
The heart of a delicious classic cheesecake is its simple yet rich ingredients. At its core is a lot of creamy cream cheese. You’ll need 32 ounces, or four 8-ounce blocks, for that signature texture.
A cup of tangy sour cream adds creaminess and a hint of tang. To sweeten it, a full cup of sugar is used. Plus, four large eggs help hold the filling together.
The crust is made from graham cracker crumbs, sugar, and melted unsalted butter. It’s crisp and buttery, perfect for the creamy filling. A bit of cinnamon and salt are added for extra flavor.
| Ingredient | Amount |
|---|---|
| Cream Cheese | 32 ounces (four 8-ounce blocks) |
| Sour Cream | 1 cup (230 grams) |
| Granulated Sugar | 1 cup (200 grams) |
| Eggs | 4 large |
| Graham Cracker Crumbs | 1 1/2 cups (180 grams) |
| Unsalted Butter (for crust) | 5 tablespoons (70 grams) |
| Sugar (for crust) | 2 tablespoons (25 grams) |
| Salt (for crust) | 1/8 teaspoon |
| Vanilla Extract | 2 teaspoons |
With these ingredients, you’re set to make a classic cheesecake. Remember, using room-temperature ingredients and proper mixing is key. Enjoy a slice of creamy, dreamy perfection!
Graham Cracker Crust Preparation
Making a perfect graham cracker crust is key for a great classic cheesecake. It gives a strong base for the creamy filling. It also adds a nice crunch and a buttery taste that goes well with the cheesecake’s richness.
Perfect Crust Consistency Tips
To get the perfect crust, mix 1 1/2 cups of finely crushed graham crackers, 2 tablespoons of granulated sugar, 1 tablespoon of brown sugar, and 7 tablespoons of melted butter. Make sure to mix well so the crust is even and firm.
Pre-baking Instructions
- Preheat your oven to 375°F (190°C).
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, creating an even layer.
- Pre-bake the crust for 10 minutes until set and lightly golden.
- Allow the crust to cool completely before adding the cheesecake filling.
Pre-baking the crust is very important. It sets the crust and makes it strong enough to hold the cheesecake. This way, you get a crust that’s both crisp and buttery, matching the cheesecake’s smoothness perfectly.
Want to try something different? You can use an Oreo cookie crust or a Biscoff pie crust. These options add new flavors and textures to your homemade cheesecake.
Cream Cheese Filling Basics
The heart of a classic cheesecake is its cheesecake filling. It’s a mix of top-notch cream cheese batter and special ingredients. Let’s dive into what makes the perfect cheesecake mixture.
To make the filling, we use 32 ounces of cream cheese. This is four 8-oz blocks of full-fat, brick-style cream cheese. We also add 2 cups of granulated sugar for sweetness. Plus, 3 tablespoons of all-purpose flour are added to improve texture and prevent cracks.
- 32 ounces (four 8-oz blocks) of cream cheese
- 2 cups of granulated sugar
- 3 tablespoons of all-purpose flour
We add 4 teaspoons of vanilla extract, 1 teaspoon of lemon zest, and 2 teaspoons of lemon juice for flavor. A pinch of salt, just 1/4 teaspoon, enhances the taste.
To finish the cheesecake filling, we mix in 6 large eggs and 1/2 cup of sour cream. Make sure all ingredients are at room temperature for a smooth batter. Mix gently to avoid air bubbles, which can cause cracks.
| Ingredient | Amount |
|---|---|
| Cream Cheese | 32 ounces (four 8-oz blocks) |
| Granulated Sugar | 2 cups |
| All-Purpose Flour | 3 tablespoons |
| Vanilla Extract | 4 teaspoons |
| Lemon Zest | 1 teaspoon |
| Lemon Juice | 2 teaspoons |
| Salt | 1/4 teaspoon |
| Eggs | 6 large |
| Sour Cream | 1/2 cup |
With these ingredients and techniques, you’re ready to make a cheesecake filling that’s creamy, smooth, and full of flavor.
Mixing Techniques for Smooth Results
Making a silky-smooth cheesecake batter is crucial for a creamy dessert. The secret is in mixing the ingredients right, focusing on temperature and technique.
Room Temperature Ingredients Matter
For the smoothest cheesecake filling, use all ingredients at room temperature. This makes the cheesecake mixing tips blend well, creating a smooth cheesecake batter. Let the cream cheese, eggs, and sour cream sit at room temperature for at least 30 minutes before mixing.
Proper Beating Methods
Start by creaming the cream cheese on medium speed until it’s light and fluffy, about 1 minute. Then, add the sugar and flour slowly, beating until smooth and even. Next, mix in the vanilla, lemon zest and juice, and salt on low speed, just until they’re combined.
Finally, add the eggs one at a time, beating on low speed and scraping down the bowl as needed. Avoid overmixing to prevent cracks in the cheesecake. The batter should be silky and even, but not over-beaten.
| Ingredient | Mixing Method | Time |
|---|---|---|
| Cream Cheese | Medium Speed | 1 minute |
| Sugar and Flour | Medium Speed | Until smooth |
| Vanilla, Lemon, Salt | Low Speed | Just until combined |
| Eggs | Low Speed | One at a time, scraping as needed |
By following these cheesecake mixing tips, you’ll get a perfectly smooth cheesecake batter. This ensures a rich, creamy, and crack-free cheesecake every time.
Baking Time and Temperature Guide
Making the perfect cheesecake needs careful baking to get that creamy texture. The cheesecake recipe says to preheat your oven to 325°F (163°C). Bake the cheesecake for 50 to 60 minutes, or up to 75 minutes if it needs more time. Look for the edges to be slightly puffed and golden brown.
The center should jiggle a bit when touched but spring back. Don’t open the oven door too often, as it can mess with the texture. If the top browns too fast, cover it with foil.
As the cheesecake cools, it will set more. So, don’t worry if it’s not firm right after baking.
| Baking Temperature | Baking Time | Texture |
|---|---|---|
| 325°F (163°C) | 50-60 minutes, up to 75 minutes | Creamy, velvety, and dense |
| 450°F (232°C) for 20 minutes, then 250°F (121°C) | Approx. 55 minutes | Lighter, with a toasty browned top |
| 250°F (121°C) throughout | Approx. 65 minutes | Denser, with a pale color |
Make sure the cheesecake’s internal temperature hits 145°F (63°C) for the best texture. Stick to these baking tips, and you’ll get a cheesecake that will wow everyone.
Cooling and Setting Process
Getting the perfect cooling cheesecake and setting cheesecake is key for a creamy, crack-free dessert. After baking your cheesecake refrigeration, it’s vital to cool it down slowly. This prevents cracks or sinking.
Preventing Cracks and Sinking
After baking, leave the cheesecake in the oven with the door a bit open for 30 minutes. This slow cooling helps the cake set without cracking. Then, move it to the counter and cool for 1-2 hours before chilling.
To avoid cracks, use a hot knife to loosen the crust from the pan. This lets the cake shrink and set without sticking, which can cause cracks.
Refrigeration Timeline
- Chill the cheesecake for at least 6-8 hours, or better yet, overnight, before serving.
- This slow cooling and setting is essential for the perfect texture.
- The cheesecake refrigeration step makes the filling smooth and creamy when sliced.
By following these steps, you’ll get a professional-looking, crack-free cheesecake. It’s sure to wow your guests.
Topping and Serving Suggestions
After baking your delicious classic cheesecake, the fun starts with toppings and serving ideas. This versatile dessert can be enjoyed plain or with various toppings that enhance its flavors and textures. You can choose from fresh fruits, rich chocolates, or creamy sauces to serve your homemade cheesecake.
For a burst of tartness and color, try a homemade berry sauce on your cheesecake. Use blueberries, raspberries, or a mix of both with a bit of sugar and lemon juice. A tangy lemon curd also makes a great contrast to the creamy cheesecake.
For a more indulgent treat, drizzle rich chocolate ganache or swirl salted caramel sauce over your cheesecake. Adding a dollop of homemade whipped cream, sweetened and flavored with vanilla, adds an extra touch of luxury.
For a unique twist, try making a pecan pie cheesecake or a caramel apple cheesecake pie. These creative combinations blend classic flavors, making your cheesecake a special dessert.
When serving, use a sharp knife for clean slices. Wipe the knife between cuts for a professional look. Serve the cheesecake chilled from the fridge to highlight its flavors and textures.
| Topping | Description | Nutrition Facts |
|---|---|---|
| Berry Sauce | A vibrant and tangy topping made with fresh berries, sugar, and lemon juice. | Calories: 114 kcal Blueberries: 2 pounds Water: 1/3 cup Lemon Juice: 1 TBS Sugar: 1/2 cup Cornstarch: 1 teaspoon Cinnamon: a couple dashes (optional) Cardamom: a pinch (optional) |
| Lemon Curd | A smooth and tangy lemon-based topping that complements the creamy cheesecake perfectly. | Calories: 421 per serving Carbohydrates: 52g Protein: 6g Fat: 22g |
| Chocolate Ganache | A rich and decadent chocolate topping that adds a luxurious touch to the cheesecake. | Calories: 421 per serving Carbohydrates: 52g Protein: 6g Fat: 22g |
| Salted Caramel | A sweet and salty sauce that complements the creamy cheesecake flavor. | Calories: 421 per serving Carbohydrates: 52g Protein: 6g Fat: 22g |
| Whipped Cream | A dollop of lightly sweetened and vanilla-flavored whipped cream adds a luxurious touch. | Calories: 421 per serving Carbohydrates: 52g Protein: 6g Fat: 22g |
With so many delightful cheesecake toppings and garnishes to choose from, the possibilities are endless. Try different flavor combinations to create a memorable dessert experience.
Storage and Freezing Instructions
Creating a decadent classic cheesecake is just the start. The next step is keeping it fresh and delicious. Proper storage is crucial to keep the creamy texture and rich flavor of your homemade dessert.
To store the cheesecake, cover it with foil or plastic wrap and refrigerate. This creamy treat stays fresh and luscious for up to 5 days. Freezing is also a great option for longer preservation.
First, let the cheesecake cool completely before freezing. Wrap it tightly in plastic wrap, then in aluminum foil. This double protection prevents freezer burn and keeps the cheesecake fresh for up to 3 months. Thaw it overnight in the fridge when you’re ready to serve.
Adding toppings like fruit or whipped cream can change how it freezes and thaws. For the best results, freeze the cheesecake plain. Add toppings fresh when you serve it.
| Storage Method | Shelf Life |
|---|---|
| Refrigerator (covered) | Up to 5 days |
| Freezer (wrapped) | Up to 3 months |
By following these simple storage and freezing tips, your homemade cheesecake will stay velvety and flavorful. Enjoy your delicious creation at its best, whenever you decide to indulge.
Conclusion
This classic perfect cheesecake recipe is a foolproof way to make a creamy, rich homemade cheesecake at home. By following the detailed instructions, you can achieve cheesecake success and results that look like they came from a pro. It’s easy enough for beginners but still tastes like the best New York cheesecakes.
With the right storage and freezing, you can enjoy this dessert for days or even months. Whether you’re a seasoned baker or just starting out, this perfect cheesecake recipe is a must-have. It’s a surefire way to make a homemade cheesecake that’s perfect and a success.
So, get started, let your creativity shine, and enjoy the creamy, rich taste of this perfect cheesecake. Every bite is a delight, and sharing it with your loved ones is even better. You’ll know you’ve mastered the art of cheesecake success.
FAQ
What are the key ingredients in this classic cheesecake recipe?
The main ingredients are full-fat cream cheese, granulated sugar, and sour cream. You’ll also need vanilla extract, lemon juice, eggs, and a graham cracker crust.
How does this recipe achieve a creamy, smooth texture without a water bath?
The secret is in the right mix of ingredients and baking method. A small amount of flour helps prevent cracking and makes the filling light and fluffy.
What is the best way to make the graham cracker crust?
Mix graham cracker crumbs, sugar, and melted butter well. Press it firmly into the pan. Then, pre-bake for 10 minutes to get a crisp base.
How do I properly mix the cheesecake filling?
Use room temperature ingredients for smooth blending. Beat the cream cheese, sugar, and flour until smooth. Then, add the rest of the ingredients slowly, avoiding over-mixing to prevent cracks.
What’s the ideal baking time and temperature for this cheesecake?
Bake at 325°F for 50-60 minutes, or up to 75 minutes if needed. The edges should be slightly puffed and golden. The center should still jiggle a bit.
How do I properly cool and refrigerate the cheesecake?
Cool the cheesecake in the oven with the door cracked for 1 hour. Then, cool it at room temperature for 1-2 hours. Refrigerate for at least 6-8 hours or overnight. This slow cooling helps achieve the perfect texture and prevents cracks.
What are some delicious topping options for this cheesecake?
Try fresh berry sauce, lemon curd, chocolate ganache, or salted caramel. Homemade whipped cream is also great. You can also experiment with pecan pie cheesecake or caramel apple cheesecake pie.
How long can I store this cheesecake?
The cheesecake can be stored in the fridge for up to 5 days. To freeze, cool it completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months.