Classic Cheesecake
Classic cheesecake with graham cracker crust is silky smooth, ultra rich, and very creamy.
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.
Calories: 484kcal, Carbohydrates: 43g, Protein: 7g, Fat: 33g, Saturated Fat: 18g, Cholesterol: 150mg, Sodium: 440mg, Potassium: 134mg, Fiber: 1g, Sugar: 33g, Vitamin A: 1205IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 1mg
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