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Creamy Classic Cheesecake

Creamy Classic Cheesecake

A rich and creamy cheesecake with a buttery graham cracker crust. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups Graham cracker crumbs (150g)
  • 0.25 cups Granulated sugar (50g)
  • 6 tablespoons Unsalted butter, melted (85g)
Filling Ingredients
  • 3 8-ounce packages Cream cheese (softened to room temperature)
  • 1.75 cups Granulated sugar (350g)
  • 0.25 cups Sour cream (60ml)
  • 2 teaspoons Vanilla extract
  • 0.25 teaspoon Salt
  • 4 Large eggs

Equipment

  • 9-inch springform pan
  • Large bowl
  • Mixer (handheld or stand)
  • Measuring cups and spoons
  • Roasting pan
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press firmly into the bottom of a 9-inch springform pan.
  2. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
  3. Beat cream cheese and sugar together until smooth and creamy. Beat in sour cream, vanilla, and salt.
  4. Add eggs one at a time, beating well after each addition. Do not overmix.
  5. Pour filling over the cooled crust. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan (water bath).
  6. Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  7. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
  8. Remove from water bath and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a richer flavor, use full-fat cream cheese and sour cream. You can also add a topping, such as fresh berries or chocolate shavings, before serving.