Introduction

This perfect cheesecake recipe delivers a rich, creamy dessert with a buttery graham cracker crust. Whether you’re making it for a special occasion or a weekend treat, this classic cheesecake is sure to impress with its smooth texture and subtle vanilla flavor.

A slice of cheesecake sits on a white plate on a white marbled surface, showing three layers: a bottom thin light brown crumbly crust, a thick creamy off-white cheesecake layer with a smooth texture, and a thin flat pale yellow top layer. On top of the cheesecake, several dark red cherries glisten with a shiny syrup that drips slightly down the sides in bright red streams. A silver fork rests on the plate near the cheesecake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs (from 12 whole crackers)
6 Tbsp unsalted butter (melted)
1 Tbsp granulated sugar
2 1/4 lb cream cheese (room temperature, about 4 1/2 packages of 8-oz each)
1 1/4 cups granulated sugar
6 large eggs (room temperature)
1/4 cup sour cream
1/2 Tbsp vanilla extract

Instructions

Step 1: Preheat your oven to 350˚F. Crush the graham crackers into fine crumbs. In a medium bowl, mix the crumbs with melted butter and 1 tablespoon sugar until the mixture is evenly moistened.
Step 2: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 8 minutes, then remove and let it cool to room temperature.
Step 3: Wrap the outside of the springform pan with two large sheets of heavy-duty foil, folding it up the sides to prevent water seepage during baking. Fan the foil out slightly at the top to keep the rim clear for rising.
Step 4: Increase the oven temperature to 450˚F. In a stand mixer fitted with a paddle attachment, beat cream cheese and 1 1/4 cups sugar on medium-high speed for 5 minutes until smooth, scraping down the bowl as needed.
Step 5: Reduce the mixer speed to medium and add the eggs one at a time, incorporating fully after each addition. Scrape down the bowl as necessary to maintain even mixing.
Step 6: Lower the speed to low and add sour cream and vanilla extract. Mix just until combined. Pour the batter over the cooled crust in the foil-wrapped pan.
Step 7: Boil a large pot of water. Place the springform pan in a deep roasting pan and carefully pour the hot water around it, reaching about halfway up the sides (1 1/2 to 2 inches of water).
Step 8: Bake the cheesecake at 450˚F for 15 minutes. Then reduce the oven temperature to 225˚F without opening the door, and bake for an additional 60 to 75 minutes. The center should still wobble slightly when gently shaken.
Step 9: Remove the roasting pan from the oven, leaving the cheesecake in the water bath. Let it rest for 45 minutes to cool gradually.
Step 10: Transfer the cheesecake from the water bath to a wire rack to cool completely. Cover loosely with plastic wrap (avoid touching the surface) and refrigerate overnight to fully set before slicing and serving.

Tips & Variations

Use full-fat cream cheese for the creamiest texture; avoid low-fat versions.
Bring all dairy ingredients to room temperature before mixing to avoid lumps in the batter.
For a flavored twist, add lemon zest or substitute vanilla with almond extract.
To prevent cracking, avoid over-beating the batter and bake in a water bath as directed.

Storage

Store leftover cheesecake in the refrigerator, covered loosely with plastic wrap or in an airtight container, for up to 5 days. Reheat slices gently at room temperature or enjoy chilled. For longer storage, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A close-up view of a slice of cheesecake being lifted, showing two main layers: the top thick, smooth, pale cream layer with a soft texture and the bottom golden brown crumbly crust layer. The cheesecake slice is held above a white marbled surface, with the rest of the cheesecake visible blurred in the background. The smooth top contrasts with the rough texture of the crust under it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular aluminum foil instead of heavy-duty foil?

Heavy-duty foil is recommended because it is less likely to tear and allows better protection against water seepage during the water bath baking. If you only have regular foil, double-wrap the pan carefully to prevent leaks.

Why do I need to bake the cheesecake in a water bath?

Baking in a water bath ensures gentle, even heat around the cheesecake, which helps prevent cracking and gives the cake its smooth, creamy texture by maintaining a moist baking environment.