Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired
with a buttery graham cracker crust, no one can deny its simple decadence. For the
best results, bake in a water bath.
Ingredients
Graham Cracker Crust
Cheesecake
Instructions
1
Adjust the oven rack to the lower-middle position and preheat oven to 350°F
(177°C).
2
Make the crust: Using a food processor, pulse the graham crackers into crumbs.
Pour into a medium bowl and stir in sugar and melted butter until combined. (You
can also pulse it all together in the food processor.) Mixture will be sandy.
Press firmly into the bottom and slightly up 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 crust down tightly. Pre-bake for 8 minutes. Remove from the oven
and place the hot pan on a large piece of aluminum foil. The foil will wrap
around the pan for the water bath in step 4. Allow crust to slightly cool as you
prepare the filling.
3
Make the filling: Using a handheld or stand mixer fitted with a paddle
attachment, beat the cream cheese and granulated sugar together on medium-high
speed in a large bowl until the mixture is smooth and creamy, about 2 minutes.
Add the sour cream, vanilla extract, and lemon juice then beat until fully
combined. On medium speed, add the eggs one at a time, beating after each
addition until just blended. After the final egg is incorporated into the
batter, stop mixing. To help prevent the cheesecake from deflating and cracking
as it cools, avoid over-mixing the batter as best you can.
4
MaPrepare the simple water bath (see note) Boil a pot of water. You need 1 inch
of water in your roasting pan for the water bath, so make sure you boil enough.
I use an entire kettle of hot water. As the water is heating up, wrap the
aluminum foil around the springform pan. Pour the cheesecake batter on top of
the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place
the pan inside of a large roasting pan. Carefully pour the hot water inside of
the pan and place in the oven. (Or you can place the roasting pan in the oven
first, then pour the hot water in. Whichever is easier for you.)
5
Bake cheesecake for 55-70 minutes or until the center is almost set. When it’s
done, the center of the cheesecake will slightly wobble if you gently shake the
pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit
in the oven in the water bath as it cools down for 1 hour. Remove from the oven
and water bath, then cool cheesecake completely at room temperature. Then
refrigerate the cheesecake for at least 4 hours or overnight.
6
Use a knife to loosen the chilled cheesecake from the rim of the springform pan,
then remove the rim. Using a clean sharp knife, cut into slices for serving. For
neat slices, wipe the knife clean and dip into warm water between each slice.
7
Serve cheesecake with desired toppings. Cover and store leftover cheesecake in
the refrigerator for up to 5 days.
