This Cheesecake Recipe has a silky cream cheese filling and a buttery graham cracker crumb crust. It’s a great go-to cheesecake recipe that can be topped with your favorite fruits and is perfect for all of your special occasions. If you happen to prefer a no-bake version, try my No Bake Cheesecake. It’s popular for a reason! Oh, and Strawberry Cheesecake!
![A classic cheesecake recipe that you will use again and again. The topping is what makes it over-the-top special! #cheesecake #cheesecakerecipe #howtobakecheesecake #easycheesecake #classiccheesecake #iambaker Cheesecake Recipe](https://iambaker.net/wp-content/uploads/2019/02/classic-cheesecake-4.jpg)
Cheesecake Crust Recipe
An easy cheesecake crust recipe can be made from graham crackers, any cookies, animal crackers, etc. There are cheesecakes with brownie crusts and cookie crusts too, but we’re going to stick to the basic cheesecake crust recipe to keep with our perfect cheesecake theme.
A cheesecake crust recipe is easy and typically only consists of 2 to 3 ingredients. If you’re using a cookie, you can omit the sugar. For this classic cheesecake crust, graham cracker crumbs, granulated sugar, and melted butter were used.
The butter binds everything together so bits of crust don’t pop up in the cheesecake. The sugar is just to sweeten the deal.
![A classic cheesecake recipe that you will use again and again. The topping is what makes it over-the-top special! #cheesecake #cheesecakerecipe #howtobakecheesecake #easycheesecake #classiccheesecake #iambaker Classic Cheesecake Recipe](https://iambaker.net/wp-content/uploads/2019/02/classic-cheesecake-2.jpg)
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
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PRO TIP: When mixing together the ingredients (with a fork) I like to make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent, so when you see cheesecake recipes that have piles of graham crackers left on the plate, it is usually because they were not coated with butter.
![A classic cheesecake recipe that you will use again and again. The topping is what makes it over-the-top special! #cheesecake #cheesecakerecipe #howtobakecheesecake #easycheesecake #classiccheesecake #iambaker Cheesecake](https://iambaker.net/wp-content/uploads/2019/02/classic-cheesecake-5.jpg)
How to Make Cheesecake Filling with No Lumps
One of the most important steps in making sure you have no lumps in your cheesecake is making sure your cream cheese is at room temperature all the way through. If you have to heat your cream cheese in a microwave be sure to whisk it smooth before using not only to ensure there aren’t lumps but that there are no “hot spots” throughout. I prefer to let my cream cheese come to room temperature for about 4 hours before using it.
To make the cheesecake filling, grab a hand mixer (or stand mixer with paddle attachment) and beat the cream cheese until it’s creamy, and then just the sugar into the cream cheese. Doing this and scraping down the sides of the bowl after every step will ensure there are no lumps left before adding the ingredients with a more loose consistency.
Next, add the vanilla extract and sour cream. Lastly, add the eggs one at a time. Beat just until the egg is mixed and add the next egg. Do not overbeat the cheesecake filling otherwise, it may change the texture of your cheesecake.
![A classic cheesecake recipe that you will use again and again. The topping is what makes it over-the-top special! #cheesecake #cheesecakerecipe #howtobakecheesecake #easycheesecake #classiccheesecake #iambaker Cheesecake with Graham Cracker Crust](https://iambaker.net/wp-content/uploads/2019/02/classic-cheesecake-3.jpg)
Sour Cream Topping for Cheesecake
This no-bake sour cream topping for cheesecake adds a sweet and tangy flavor. I bet your favorite high-end restaurant does this too! Not only does this topping add the most WONDERFUL flavor to your cheesecake, but it works great at covering imperfections if you didn’t water bath your cheesecake and have a raised edge on your cheesecake or some cracks.
![A classic cheesecake recipe that you will use again and again. The topping is what makes it over-the-top special! #cheesecake #cheesecakerecipe #howtobakecheesecake #easycheesecake #classiccheesecake #iambaker Perfect Cheesecake Recipe](https://iambaker.net/wp-content/uploads/2019/02/classic-cheesecake-6.jpg)
Tips for a Cheesecake Water Bath
A water bath for cheesecake is the best way to prevent the edges of the cheesecake from browning in the oven and getting cracks in the top of the cheesecake.
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour the water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty tin foil.
How to Store and Freeze Cheesecake
Cheesecake absolutely needs to be refrigerated. I prefer to use an airtight container to store cheesecake. (The less air it is exposed to, the longer it may last.) Cheesecake usually lasts about 3 days when stored correctly. If you do not have an airtight container, wrap it tightly in plastic wrap.
Freezing cheesecake is a great option as it holds up well, but not for long. To freeze, either cut into individual pieces or freeze what is leftover. Wrap it tightly in plastic wrap and then place in a freezer-safe plastic bag or wrap in aluminum foil. Be sure to label and date. It should last about 1 month.
More Cheesecake Recipes
![classic-cheesecake-4](https://iambaker.net/wp-content/uploads/2019/02/classic-cheesecake-4-400x400.jpg)
Perfect Cheesecake
Ingredients
CRUST:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
FILLING:
- 4 packages (8 oz. each) cream cheese, softened
- 1¼ cups (250g) superfine granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
TOPPING:
- ½ cup sour cream, room temperature
- 2 teaspoons confectioners' sugar
Instructions
- Preheat the oven to 350°F.
CRUST:
- Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
- Press crust onto the bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy-duty tin foil around the bottom and sides of the pan. Set aside.
FILLING:
- Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
- Beat in the sugar and scrape down the sides of the bowl.
- Add in the sour cream and vanilla.
- Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
- Pour the filling in the crust. Carefully place the cheesecake into the pan and then place both in the oven. Fill with halfway up the side of the springform pan with water. (Pan inside pan water bath, see notes for more information.)
- Bake until the top of the cheesecake turns golden, about 60 – 70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.
TOPPING:
- Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
Video
Notes
Tips for a Cheesecake Water Bath (Step #5 above)
A water bath for cheesecake is the best way to prevent the edges of the cheesecake from browning in the oven and getting cracks in the top of the cheesecake.- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty tin foil.
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
Did you make this recipe?
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I’m Miranda from the blog Cookie Dough and Oven Mitt. Cookie Dough and Oven Mitt is a blog full of more desserts, baked goodies, and loads of tips and tricks.
Can you add lemon to this recipe?
I have some wonderful meyer lemon juice and love lemon cheesecake !
Yes
You always have the greatest and easy to follow your recipes!! Thank You Amanda
OMG! I can’t wait to make this cheesecake. Are the decorations on top ( the flowers),whipped cream ?
The video says bake the crust but the recipe doesn’t mention that. Can you clear that up please
The written recipe is correct.
Thank you …..Amanda!
You made my day.
Cheesecake for Mothers Day!
Amanda,
I’d love to use this recipe and make it a chocolate cheesecake; how much cocoa would you recommend be added? Or, do you have a separate recipe for chocolate cheesecake?
Thanks, Elisa
I would actually recommend this recipe – the reviews are great and it’s heavily tested! https://iambaker.net/chocolate-cheesecake/
Hello from Egypt can I ask if the measurements of the graham cracker would be after we smash the biscuits or before smashing them?
Also 8 oz cream cheese how many grams pls?
Last if I put lemon juice or lemon rind when to add?
Can I use digestive biscuits as we don’t have graham crackers in Egypt Also can I substitute the sour cream for Greek yogurt? Thankyou
I have your “Perfect Cheesecake” recipe from 2019. It says to bake the crust for 13 minutes until golden brown and then cool. Now I read in your 2023 “perfect Cheesecake” recipe that it no longer calls for pre-baking the graham cracker crust. Which is the preferred method? My family loves this cheesecake. Please reply. Thank you.
Suzanne – I am constantly reviewing recipes and making sure they are tested and perfected. The method listed above is the best, in my opinion. If you preferred the other way, please do continue to use it! 🙂
What is nutritional information for this cheesecake?