Classic Cheesecake (Print Page)

Velvety classic cheesecake on a buttery graham crust, chilled and served with fresh berries.

# What You Need:

→ Graham Cracker Crust

01 - 2 cups graham cracker crumbs
02 - 7 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Cream Cheese Filling

04 - 32 oz cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 cup sour cream
08 - 2 tsp vanilla extract
09 - 2 tbsp all-purpose flour
10 - 1 tbsp fresh lemon juice

→ Sour Cream Topping (Optional)

11 - 1 cup sour cream
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract

# Directions:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper, ensuring it lies flat against the base.
02 - Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Gradually add granulated sugar, continuing to mix until fully incorporated.
04 - Add eggs one at a time, beating well after each addition and scraping down the bowl as needed. Blend in sour cream, vanilla extract, flour, and lemon juice. Mix until just combined—do not overbeat to avoid introducing excess air.
05 - Pour the filling over the cooled crust and smooth the surface with a spatula. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
06 - Turn off the oven, crack the door open slightly, and allow the cheesecake to rest inside for 1 hour. This gradual cooling prevents cracking on the surface.
07 - Remove the cheesecake from the oven and let it cool to room temperature. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, before slicing.
08 - Whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake just before serving.

# Expert Tips:

01 -
  • The crust comes together in five minutes and smells like childhood while it bakes.
  • That slow oven cool down trick gives you a silkier filling than most bakery versions.
02 -
  • Opening the oven door during baking is the fastest way to invite cracks so resist every urge to peek.
  • Overmixing the batter after adding the eggs whips in air that expands and collapses causing the surface to split.
03 -
  • Wrap the outside of your springform pan with foil before baking to keep a water bath from seeping in if you use one.
  • The cheesecake tastes best on day two because the flavors meld and the texture settles into something truly irresistible.

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