Classic Cheesecake
Total Time
6 hours 30 minutes
Prep Time
30 minutes
Cook Time
1 hour 10 minutes
Rating
4.9 out of 5 stars
(1.55k)
Ingredients
12 servings
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 4 (8-ounce) blocks (904g) full-fat cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
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Preparation
Step 1
Preheat oven to 350°F (177°C). Lightly grease a 9-inch springform pan.
Step 2
Mix graham cracker crumbs, melted butter, and sugar in a medium bowl until combined. Press the mixture into the bottom of the springform pan. Bake for 8 minutes. Allow to cool as you prepare the filling.
Step 3
In a large bowl using a handheld or stand mixer fitted with a paddle attachment or a whisk, beat the softened cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy. Add the sour cream and vanilla extract. Beat until fully combined.
Step 4
On medium speed, add the eggs one at a time, beating after each addition just until combined. Avoid overmixing the batter.
Step 5
Pour the filling into the crust. Use a spatula to smooth the top.
Step 6
Place the cheesecake into a large roasting pan. Fill the pan with hot water halfway up the springform pan. This is your water bath.
Step 7
Bake for 55–70 minutes or until the center is almost set. Turn off the oven and crack open the oven door. Allow the cheesecake to cool in the oven for 1 hour.
Step 8
Remove from the oven and water bath, and chill uncovered in the refrigerator for at least 4 hours or overnight.
Step 9
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Cut into slices and serve with toppings of your choice.
Step 10
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Chef's notes
Make sure all ingredients are at room temperature for best results.
Avoid opening the oven door during baking to prevent cracks.
To store:
Keep cheesecake covered tightly in the refrigerator for up to 5 days.
