Fool-Proof Classic Cheesecake
Discover the secrets to the best-ever classic cheesecake! It’s silky smooth and ultra creamy, with rich flavor and a buttery graham cracker crust. My fool-proof recipe and simple tips are easy enough for bakers at any level.
I spent months perfecting this recipe at home in 2020, making and sharing dozens of cheesecakes (bet you wish you were my neighbor!) until I landed on a fool-proof recipe that I’m so proud to share with you.
It’s a very traditional cheesecake recipe, made with cream cheese, heavy cream, eggs, sugar and vanilla, all baked in a buttery graham cracker crust inside a water bath. Baking and cooling this cheesecake takes time, but even beginners can master it, and it’s 100% worth the effort.
With all of my fool-proof tips, I promise it may be the best cheesecake recipe you’ll ever bake! But don’t just take my word for it…
“Bar none best recipe for classic cheesecake. I personally use it verbatim.⭐⭐⭐⭐⭐”— from reader Ryan
“Amazing! Perfect texture and flavor. My go to recipe used sour cream so I was worried it would not have as much “cheesecake” flavor. I was wrong. This is the most perfect classic cheesecake recipe I have tried. Thank you!!⭐⭐⭐⭐⭐” —from reader Ashlee
Classic cheesecake ingredients
Cheesecake is not exactly a light dessert— that’s why we love it, right?! Here’s everything you’ll need for this recipe, and I do not recommend making any substitutions (full recipe at the bottom of this article):
- The best cream cheese for cheesecake: Use brick-style, full-fat plain cream cheese for this recipe, at room temperature.
- All ingredients need to be at room temperature: This ensures smooth, lump-free cheesecake and that bakes evenly with the most rise. Pull cream cheese, cream and eggs out of the fridge at least 1 hour before baking, or see my tips for how to quickly bring cream cheese and eggs to room temperature.
- Use a vanilla bean or vanilla bean paste if you have it. Pure vanilla extract is great too, but this is a great recipe to splurge on the good stuff.
Invest in a 9-inch springform pan, if you don’t have one already
This makes is super easy to release the cheesecake from the pan without having to flip it over or otherwise fuss with it.
How to make the best cheesecake at home
- Prepare graham cracker crust: Mix graham cracker crumbs with melted butter, sugar, salt, and cinnamon. Press into a greased 9-inch springform pan and bake at 350°F for 10 minutes, then cool.
- Make cheesecake filling. Beat softened cream cheese until smooth. Add sugar, flour, salt, and vanilla, beating well and scraping the bowl often. Add eggs one at a time, mixing gently, then stir in heavy cream.
- Bake in a water bath. (Keep reading for water bath tips!) Bake in a 325°F oven for about 2 hours until the center slightly wobbles when shaken.
- Cool gradually to prevent cracking. Leave cheesecake in the oven with door cracked for 1 hour, then cool on a wire rack for another hour before refrigerating for 4-8 hours or overnight.
- Slice and serve. Use a warm, clean knife to slice and serve how you like. And enjoy!
Toppings suggestions
This cheesecake is incredible all on its own, but here are a few topping suggestions to take your cheesecake to the next level:
- Whipped cream and berries
- Berry compote or fruit preserves
- Chocolate sauce
- Caramel sauce
Do I really need to use a water bath?
Yes, and here’s why: A water bath creates gentle, even heat by surrounding the cheesecake with hot water, preventing cracks and ensuring a silky smooth texture. It might seem intimidating, but it’s actually simple and worth the extra step, especially for beginners. Skip it, and you risk a cracked, denser cheesecake.
baking tip:How to make a water bath for cheesecake
For more detailed instructions and information, see my full tutorial on how to make a water bath for cheesecake.
Cheesecake tips and FAQs
- Scrape the bowl often during mixing. This prevents lumps and ensures the batter is super smooth! Pause and scrape at least 2-3 times, and also after adding each egg.
- Don’t overmix the eggs. Once the eggs are added, only mix on medium speed until they’ve been incorporated into the batter. Over mixing the batter at this point incorporates too much air, which will cause the cheesecake to sink as it cools.
- How do you know when cheesecake is done? First look for very light browning on top and slight puffing at the edges. Then give it a gently shake, the edges should be set and still, but the center should still wobble a bit. It’ll finish setting as it cools. (If you wait till the whole cheesecake is set, it’ll actually be overbaked and will likely crack and have a drier texture.)
- Follow the 3-stage cooldown process. Don’t rush it! Changing the temperature too quickly can also result in cracks on the cheesecake. Let it cool first in the oven with the door open, then on the counter, and finally in the fridge.
- Completely chill cheesecake overnight if you can. For best results, chill it for a minimum of 4-8 hours or preferably overnight. I always bake my cheesecake the day before I plan to serve it.
- Did your cheesecake still crack? Don’t fret, it happens! Simply cover the cheesecake with whipped cream or a chocolate sauce and no one has to know.
- Make-ahead and storage instructions: Baked cheesecake will keep well-covered in the fridge for up to 5 days.
- If you want to freeze cheesecake: Line your springform pan with parchment paper, then slide it off the bottom of the pan once it’s completely cooled. Carefully wrap in 2 layers of plastic wrap (without toppings) and freeze for up to 2 months. You can freeze the whole cheesecake or individual slices, thaw overnight in the fridge.
More cheesecake recipes
- Brownie Bottom Mini Cheesecakes
- Salted Caramel Cheesecake
- No-Bake Lime Cheesecake Bars
- Mini Cheesecakes
- No-Bake Chocolate Cheesecake
Classic Cheesecake
Ingredients
Graham cracker crust:
- 2 cup (215 grams) graham cracker crumbs (14 full sheets crackers, almost 2 envelopes)
- 5 tablespoons (79 grams) butter , melted
- 3 tablespoons (38 grams) granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
Cheesecake filling:
- 24 ounces (680 grams) full-fat cream cheese , cubed and softened to room temperature (3 bricks)
- 1 ½ cup (300 grams) granulated sugar
- 3 tablespoons (24) all-purpose flour
- ¼ teaspoon salt
- 1 vanilla bean , scraped (or 2 teaspoons vanilla extract)
- 4 large eggs , at room temperature
- ¾ cup heavy cream , at room temperature
Instructions
To prepared the crust:
- Preheat oven to 350°F and grease a 9-inch springform pan with nonstick baking spray.
- Pulse graham crackers in food processor to crumbs (or place in a ziplock bag and crush with a rolling pin). Add butter, sugar, salt, and cinnamon and pulse till combined.2 cup (215 grams) graham cracker crumbs, 5 tablespoons (79 grams) butter, 3 tablespoons (38 grams) granulated sugar, ¼ teaspoon salt, ¼ teaspoon ground cinnamon
- Use the underside of a measuring cup to pack graham crackers into prepared pan in an even layer on the bottom and up 1 inch of the sides.
- Bake for 10 minutes, then cool completely.
To prepare filling:
- Reduce oven temperature to 325°F. Make sure top rack is in the center of the oven.
- With an electric mixer, beat cream cheese together until smooth, 1-2 minutes.24 ounces (680 grams) full-fat cream cheese
- Add sugar, flour, salt and vanilla bean seeds and beat until smooth and light, 2-3 minutes, stopping to scrape down the bowl at least 2 times. Mixture should be completely smooth and creamy, with no lumps.1 ½ cup (300 grams) granulated sugar, 3 tablespoons (24) all-purpose flour, ¼ teaspoon salt, 1 vanilla bean, scraped
- Add eggs one at a time, mixing on medium speed after each. Add heavy cream and mix until just combined. Scrape down bowl as needed when adding eggs and cream, and do not overmix.4 large eggs, ¾ cup heavy cream
- Pour filling into cooled graham cracker crust and prepare for water bath (see Notes). Set springform pan inside large roasting pan and place in oven. Fill roasting pan with hot water 1-2 inches up the sides of the springform pan.
Baking and cooling:
- Bake for 1 hour 45 minutes to 2 hours, until edges are set but center 2-3 inches wobble slightly when gently shaken. Top should be light golden brown (if yours browns too quickly, cover with foil while baking) and an instant thermometer inserted into the center reads about 155°F. Do not over bake!
- Turn oven off and crack the door open. Let cheesecake cool in oven for 1 hour.
- Transfer to a cooling rack on the counter and cool for another hour, or until mostly room temperature. Then transfer to fridge and chill for 4-8 hours or overnight (recommended).
- Serve with desired toppings. Store leftovers in the fridge.
Video
Notes
- To prepare for water bath: Cover bottoms and sides of springform pan with 2 layers of heavy duty foil (it’s easier if done before pouring filling into the crust). Or you can set springform pan into 10-inch baking pan or a slow cooker liner (rolled down and left open at top) instead of lining with foil.
- To avoid cracks in your cheesecake, read tips in blog post above and follow recipe instructions as written.
- Storage tips: Cheesecake will last in the fridge for up to 1 week, but is at its best within 4-5 days. You can also wrap cheesecake tightly in 2 layers of plastic wrap and freeze for up to 2 months. Let it thaw for 24 hours in the fridge before serving.
This cheesecake was delicious. I will make it again.
I’m not a good baker..But gonna try it this week and follow your directions to the tea. Wish me luck 🙏
Good luck Joanne! I’d love to hear how the recipe turned out for you! 🙂
What happens if you forget to put the cream in lol dang it.
Uh oh! I’m not sure Sherri, but I have a feeling maybe you found out accidentally? 🙁 My guess is that it will be denser and not as rich and creamy.
completly delicios
I will try this recipe, hope my family love it.
Bar none best recipe for classic cheesecake. I personally use it verbatim.
This was the creamiest, rich and delicious cheesecake I’ve made! I think the heavy cream really makes a difference. It was also moist…not dry like a lot of baked cheesecakes. This will be my new “go to” recipe.
Great recipe I use all the time. I just wanted to point out in the beginning of the article when you are going through steps to make the filling you leave out the step of adding the heavy cream. However when you go through the recipe you have that step in there. Just an observation that I noticed when reading the tips on how to make it.
oh my god! Look at the cake, it’s delicious. it makes me watermouth beside world of mario
Can I substitute sour cream for the heavy cream? If so how much should I use?
I have not tested this recipe with sour cream, so I can’t make any recommendations.
Can I substitute sour cream for the heavy cream; if so, what amount should I use?
Amazing! Perfect texture and flavor. My go to recipe used sour cream so I was worried it would not have as much “cheesecake” flavor. I was wrong. This is the most perfect classic cheesecake recipe I have tried. Thank you!!
Thanks Ashlee! xoxo
This sounds so yum!! Thank you for the nice recipe, I will definitely try this.