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Classic Cheesecake

A creamy and rich classic cheesecake with a buttery graham cracker crust, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Provides a crisp, buttery base.
  • 1/4 cup Granulated Sugar Enhances sweetness of the crust.
  • 1/2 cup Unsalted Butter, melted and slightly cooled Adds richness and binds the crust.
For the Filling
  • 4 blocks Full Fat Cream Cheese, at room temperature The star ingredient for a rich filling.
  • 1 cup Granulated Sugar Balances the tanginess of the cream cheese.
  • 1/2 cup Plain Yogurt or Sour Cream, at room temperature Adds a subtle tang.
  • 1/4 cup All-Purpose Flour Ensures the cheesecake sets well.
  • 1/4 teaspoon Salt Elevates the flavors.
  • 2 teaspoons Pure Vanilla Extract Infuses warm aromatic essence.
  • 4 large Eggs, at room temperature Crucial for binding.

Method
 

Preparation
  1. Start by positioning an oven rack at the bottom and another in the center of your oven. Preheat it to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until evenly moistened.
  3. Pour the crust mixture into a 9-inch springform pan and press firmly into the bottom and halfway up the sides.
  4. Bake the crust for 8 minutes until the edges are slightly browned.
  5. While the crust cools, place a large baking pan on the bottom rack of your oven for a water bath.
  6. Fill a pot with about 5 cups of water and bring it to a boil.
Mixing the Filling
  1. In a large bowl, combine the cream cheese and sugar using an electric mixer on LOW speed until smooth.
  2. Mix in the yogurt or sour cream, flour, salt, and vanilla extract gently.
  3. Add the eggs one at a time, mixing after each addition to incorporate fully.
  4. Use a rubber spatula to scrape down sides for a smooth batter, then pour the filling over the cooled crust.
Baking
  1. Carefully pour the boiling water into the baking pan on the bottom rack.
  2. Place the springform pan above the water on the center rack and bake for 60 to 70 minutes.
  3. Turn off the oven and crack the door for the cheesecake to cool slowly for an hour.
  4. Remove from the oven and let cool to room temperature, then cover and chill in the refrigerator for at least 5 hours or overnight.

Notes

Ensure your cream cheese and eggs are at room temperature. Avoid overmixing to prevent cracks. For variety, add lemon zest or chocolate.