How To Make A Cream Cheese Cake

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Look no further for a creamy and ultra smoothen classic cheesecake recipe! Paired with a buttery graham cracker crust, no i can deny its simple decadence. For the best results, bake in a water bath.

Non Obviously Cheesecake

As much as I love cheesecake, I've never published a classic cheesecake recipe. There's always been peanut butter cheesecake, sprinkles cheesecake, blueberry swirl cheesecake, Snickers cheesecake, pumpkin cheesecake, lemon cheesecake, scarlet velvet cheesecake, or Nutella cheesecake. That's a lot of cheesecake recipes without a single nod to where it all originates:classic cheesecake.

To me, classic cheesecake is creamy, silky, and smooth. My cheesecake recipe is not quite as dumbo as New York cheesecake, but boasts equal richness and is merely as special. It's thick, it'due south velvety, and there's no denying its decadence. When I imagine what Chandler and Rachel's stolen cheesecake tastes like, it's this!

While there'southward a glaring absenteeism of chunks, swirls, and sprinkles in this ivory crowned jewel, at that place'south nothing apparently nigh her.

Preparing my cheesecake recipe is rather simple– it's blistering the cheesecake that could result in a flop. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-blistering, over-blistering, etc. I have plenty of tricks that volition help guarantee classic cheesecake perfection, including determining when the cheesecake is washed and everything you lot need to know about a cheesecake h2o bath.

2 images of cream cheese blocks in a glass bowl and cheesecake filling in a glass stand mixer bowl

How to Brand Classic Cheesecake

You just need a few bones staple ingredients for this cheesecake recipe.

Block cream cheese: Iv 8-ounce blocks of full-fat foam cheese are the base of this cheesecake. That's ii pounds. Make certain you're buying the blocks of cream cheese and not cream cheese spread. In that location'south no diets allowed in cheesecake, and so don't option upwardly the reduced fat variety!
Sugar: i cup. Non that much because how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using merely 1 cup of sugar gives this cheesecake the opportunity to residuum tangy and sweet, but as archetype cheesecake should taste.
Sour cream: i cup. I recently tested a cheesecake recipe with ane cup of heavy cream instead, but concluded up sticking with my original (which tin exist found hither with blueberry swirl cheesecake!). I was curious almost the heavy foam addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was about too flossy. Sour foam is nigh definitely the right choice.
A trivial flavour: ane teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens upwardly the cheesecake'south overall flavor and vanilla is ever a proficient thought.
Eggs: 3 eggs are the final ingredient. Y'all'll shell the eggs in last, one at a fourth dimension, until they are *just* incorporated. Exercise not overmix the batter once the eggs are added. This will whip air into the cheesecake concoction, resulting in cheesecake cracking and deflating.

And as e'er, make certain all of the cheesecake concoction ingredients are at room temperature so the batter remains shine, even, and combines quickly. Chirapsia cold ingredients together will issue in a chunky over-browbeaten cheesecake batter, inappreciably the fashion nosotros want to start!

How to Brand a Graham Cracker Crust

Since archetype is the keyword of the day, we're sticking with cheesecake'south main clasp: a graham cracker crust. I reduced the butter and granulated sugar from my original graham cracker chaff recipe past 1 Tablespoon each. I find this crust remains a piddling more than crunchy. Brand sure y'all pack the crust in very tight and pre-bake information technology to help foreclose whatever sogginess.

I like to use the bottom of a small measuring loving cup to pack the crust tightly into the springform pan. Speaking of, yous'll need a 9 or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if y'all're baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I oasis't had whatsoever leaking issues.

2 images of pressing graham cracker crust into springform pan and spreading cheesecake filling on top of crust with a spatula

cheesecake pan wrapped in foil and placed in large pan with water

How to Make a Cheesecake H2o Bath

I promise a h2o bath is goose egg complicated. All y'all're doing is placing the springform pan in a roasting pan, filling it with hot water, and blistering. What's the point, you ask? I really wrote an entire post nigh a cheesecake water bathroom years ago. I figured it's fourth dimension for an update and a video tutorial, so here goes nothing!

Cheesecake loves a humid environment. The steam from the hot h2o will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and fifty-fifty baking method helps prevent the cheesecake from sinking back downwardly as it cools. Taking a few actress minutes to prepare a water bath for this cheesecake recipe is well worth it. I can't say plenty how valuable it is!

slice of cheesecake on a white plate with lemon curd topping

Cooling & Spooky Cheesecake

Another way to aid prevent cheesecake cracks is to initially cool information technology inside the oven. Yous can meet me exercise this in the video above. When the cheesecake is done, plow the oven off, crack open the oven door, and go out the cheesecake inside for 1 hour. A drastic and sudden modify of temperature isn't ideal for cheesecake– from hot oven to cool counter– so do your best to control the environs by leaving the cheesecake inside. Does this make sense?

After the cheesecake cools in the oven for 1 hour, place information technology on the counter to cool. After information technology's absurd, chill it in the refrigerator for at to the lowest degree iv hours or even overnight. There's no greater test to your willpower than those several hours you're forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth information technology when you accept that first luscious bite.

Desire to skip the blistering and cooling process? Try my no-bake cheesecake instead.

overhead image of slices of cheesecake with various toppings

slice of cheesecake on a white plate with raspberry topping

4 Tips for Perfect Cheesecake

To summarize, hither are some tricks I discussed:

Do not over-mix the cheesecake batter
Bake in a water bath
Leave cheesecake in the cooling oven for 1 hour
Cool completely at room temperature

Cheesecake Toppings

Enjoy your velvet-rich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit, so I made a simple raspberry sauce. You tin can also superlative with homemade lemon curd, chocolate ganache, salted caramel, strawberry topping, or homemade whipped cream. Go artistic or keep it simple. Either mode, information technology's going to impress. (And you'd totally consume information technology off the floor… Chandler and Rachel style.)

raspberry dessert sauce in a glass jar with a spoon

overhead image of slices of cheesecake on white plates with various toppings

How to Freeze Cheesecake

Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator
Freeze on springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, and so a final layer of aluminum foil.
Freeze without springform pan: After the cheesecake has completely cooled, run a abrupt knife underneath the crust to release information technology from the lesser of the pan. Advisedly slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap information technology all in a few layers of plastic wrap, then a final layer of aluminum foil.
Freeze for upward to three months, and then thaw overnight in the refrigerator before serving.
Practise non freeze cheesecake with any toppings. Add toppings when serving cheesecake.

Reader Photos!

Many readers tried this recipe equally part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

Description

Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one tin can deny its simple decadence. For the best results, bake in a water bath.

Graham Cracker Chaff

one and ane/2 cups (150g) graham cracker crumbs (about x total sheet graham crackers)
v Tablespoons (70g) unsalted butter, melted
1/4 cup (50g) granulated sugar

Cheesecake

iv 8-ounce blocks (904g) full-fat foam cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fatty sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
iii large eggs, at room temperature
topping suggestions: salted caramel, lemon curd, strawberry topping, chocolate ganache, cherry wine chocolate ganache, fresh fruit, whipped foam, or raspberry sauce (recipe in notes)

Adjust the oven rack to the lower-centre position and preheat oven to 350°F (177°C).
Make the crust: Using a food processor, pulse the graham crackers into crumbs. Cascade into a medium bowl and stir in sugar and melted butter until combined. (You tin can as well pulse it all together in the nutrient processor.) Mixture will exist sandy. Press firmly into the bottom and slightly upwardly the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the chaff down tightly. Pre-bake for eight minutes. Remove from the oven and place the hot pan on a big piece of aluminum foil. The foil will wrap around the pan for the water bath in step 4. Allow chaff to slightly cool as y'all prepare the filling.
Make the filling:Using a handheld or stand up mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large basin until the mixture is smooth and creamy, about 2 minutes. Add together the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs ane at a time, chirapsia subsequently each addition until merely blended. After the final egg is incorporated into the batter, cease mixing. To help prevent the cheesecake from deflating and cracking every bit it cools, avert over-mixing the batter as best you tin can. You volition accept shut to 6 cups of batter.
Ready the simple water bathroom (see note): Spotter my video tutorial above; the visual guide will assist you lot in this step! Eddy a pot of water. You need ane inch of water in your roasting pan for the water bath, and so brand sure you boil enough. I use an entire kettle of hot h2o. As the h2o is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a safety spatula or spoon to smooth information technology into an even layer. Place the pan inside of a large roasting pan. Advisedly pour the hot water inside of the pan and place in the oven. (Or you tin place the roasting pan in the oven first, so cascade the hot water in. Whichever is easier for you lot.)
Bake cheesecake for 55-lxx minutes or until the heart is well-nigh set. If yous discover the cheesecake browning too quickly on height, tent it with aluminum foil halfway through baking. When it's washed, the middle of the cheesecake volition slightly wobble if you lot gently shake the pan. Plough the oven off and open up the oven door slightly. Allow the cheesecake sit in the oven in the water bath as it cools downwardly for i hour. Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least iv hours or overnight.
Employ a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cutting into slices for serving. For neat slices, wipe the knife clean and dip into warm h2o betwixt each slice.
Serve cheesecake with desired toppings. Embrace and store leftover cheesecake in the refrigerator for upwardly to v days.

Notes

Brand Alee Instructions: This cheesecake can be fabricated the twenty-four hour period before. It has to chill for quite some time before serving. See step 5. Another mode to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to three months. See instructions in blog post to a higher place.
Fresh Raspberry Sauce: Combine 2 cups fresh or frozen raspberries (do not thaw if using frozen), 3 Tablespoons granulated sugar, and 1 teaspoon fresh lemon juice in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries equally you stir. Once simmering, continue to stir and allow to simmer for 5 minutes. Remove the pan from estrus and press through a fine mesh strainer to remove the seeds. Permit the thin raspberry sauce to cool completely earlier using. Store for 1-ii weeks in the refrigerator.
H2o Bathroom: Some readers have broiled cheesecakes with a large pan of hot h2o on the rack below the blistering cheesecake. In this fashion, the cheesecake does not bake directly in a roasting pan of water. This is a wonderful culling if you do not own a big roasting pan or are nervous nearly your springform pan leaking. Simply identify a large blistering pan filled with 1 inch of hot h2o on the bottom rack of the oven.
Room Temperature Ingredients: Bring all cold ingredients to room temperature before kickoff. Room temperature ingredients combine quickly and evenly, then you won't hazard over-mixing. Also, beating cold ingredients together will event in a chunky cheesecake batter, hardly the way you want to begin!
Not-US Readers: With the help of other non-U.s.a. readers who practise not have access to graham crackers, here is a basic crust recipe yous tin can follow for a nine-inch springform pan. 250g digestive biscuits + 100g butter + no sugar. Grind the digestive biscuits into crumbs, cook the butter, and mix with the crumbs. Press into pan and pre-bake every bit directed in pace 2. And from what I empathize, spreadable cream cheese sold in a tub in countries outside of the U.s. is a little different from the spreadable cream cheese in the United states of america. It's thicker, sturdier, and more than solid and should exist OK to make cheesecake. I accept no experience with it, merely this is what I've heard from other non-US readers.

Keywords: cheesecake