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!
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.
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.
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.
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.
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.
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
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.
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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 I use shortbread for base?
Sure!
Do you have to use a springform pan for the Cheesecake recipe can I just use a 9″ glass pie dish
I don’t think that would work. You would have to make less batter.
I made this cheesecake this morning following the directions perfectly as I am an experienced baker. Directions were very good and all exact ingredients were pure but the cheesecake is not sweet at all. I purchased the superfine sugar too but I hate to say this the cheesecake was not edible by either my husband or myself. I’m so disappointed. And it didn’t have to be super sweet, just edible.
HI Pamela – so sorry that happened to you. Unfortunately, if you thought the cheesecake wasn’t sweet, I’d gather that you didn’t add sugar. This recipe is fantastic, has been made thousands of times (probably a thousand just by me 😊) and it absolutely sweet enough. For you to say “inedible” is ZERO reflection on this recipe. That would be either user error or your taste prefferences.
This is by far the best cheesecake recipe I’ve ever made… just make sure you use heavy duty foil and wrap twice( as recipe states) to keep any water from getting into the cheesecake… I made that mistake once… lols
I’ve made this cheesecake so many times, and this month, I’m currently baking my THIRD cheesecake – I get so many requests for this one!! It’s a definite keeper in my book!!!
So far in 2023, I’ve baked this cheesecake every month — it’s become one of the most requested desserts for me to bring or have at any of our celebratory functions! It’s PERFECT each time!
Do you had the sour cream topping to the warm cheesecake or after it has cooled to room temperature?
Thanks!
Can this recipe be made ahead and frozen?
This is my go to cheesecake recipe. It comes out perfect everytime.
Making another one today for my husband’s birthday. He doesn’t like sweets but loves this cheesecake.
A friend mentioned having buttermilk pie for the holidays. I’ve never heard of it. Do you have a recipe for one,?
I have made buttermilk pie, and my family really likes it. It is very rich and decadent.
Made this as listed, came out perfect!!
I love your recipes, they are my go to recipes. The only thing is, you don’t specify what size pans to use. At least I can’t find Where it’s listed I have to guess on the cheesecake one, I have 3 different sizes I pick one and I always have filling left over.
Disregard that comment, I just found it.
If I don’t have a spring pan can I use a glass pie pan?
Hi I’m hi I’m from the Uk and love your recipes but some I struggle to convert or find similar ingredients. Would you be able to do a uk alternative as well.
Superfine sugar is caster sugar and digestive biscuits substitute for graham crackers. Everything else is available in the UK. In future, you can use Google to search for substitutes for almost every ingredient.
Beautiful recipe. Have made it many times. But, I find that baking at 325 and NOT 350 is best. Bake for one hour, turn oven off, then leave oven door open just 1/2”. I use my wooden spoon to keep it open. Leave oven ajar for another hour. Absolutely perfect!!
So far in 2023, I’ve made this recipe three times! It’s by far the best cheesecake recipe that I’ve used!! I’d be curious to know if this recipe could be used to make cupcake-sized cheesecakes, Amanda?
Amazing! yes, you could! Baking time will be less. 🙂