My husband’s birthday just passed and when I asked him what he wanted me to bake for his special day, he said a plain ol’ classic cheesecake. So, I went to work and came up with this easy and insanely delicious classic cheesecake recipe. Actually, this recipe is the same as my Lemon Cheesecake recipe, except that there’s no lemon juice or zest in this recipe. The same level of rich and creamy cheesecake is still at its ultimate peak with this easy cheesecake recipe. If you like this, then you’ll adore my Chocolate Cheesecake recipe – all my cheesecake recipes are simple and do not require any double boiling.
I ended up making this on his birthday, but it needed to chill in the refrigerator overnight, so we indulged the following day and it was a total hit! He loved it and raved about the rich and luscious texture and the hand crunched graham cracker crumbs. Serve it with vanilla ice cream, whipped cream, blueberries, or strawberries for the tastiest combinations!
My Classic Cheesecake Recipe is one of the easiest, most decadent cheesecake recipes out there. You will need a 9-inch springform pan to make this dessert recipe. My foolproof method teaches you how to bake the perfect cheesecake, in less than 45 minutes! A homemade buttery graham cracker crust topped with a cream cheese, sour cream, and sugar filling is the best form of dessert ever created! My insanely delicious dessert recipe contains graham cracker crumbs, brown sugar, butter, salt, cream cheese, sour cream, sugar, and eggs, and is one of the simplest cheesecake recipes around!
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Ingredients in Classic Cheesecake Recipe
Provided below is a list of ingredients used to make the Classic Cheesecake recipe.
- Graham cracker crumbs. This is a key component of the deliciously buttery crust. Use real graham cracker crumbs for the best possible taste.
- Brown sugar. Helps to sweeten up the graham cracker crumbs and butter mixture.
- Butter. It’s needed to bind the graham cracker crumbs with the brown sugar, to form crumbles necessary in making the crust. This is our preferred butter!
- Salt. Salt adds a pinch of savor to the sweet.
- Cream cheese. Cream cheese, the main ingredient, is integral in making this recipe. Use full fat and do not skimp by trying to substitute nonfat or low-fat because this recipe will not work.
- Sour cream. As with the cream cheese, do not substitute with nonfat or low-fat as those variations will not work with this recipe. Plus, this is a cheesecake and is not a low-calorie item!
- Granulated sugar. Just the right amount of sugar is needed to sweeten up the cream cheese and sour cream boldness.
- Eggs. They provide structure and act as a leaving agent, which help the cheesecake to rise while baking. They also add flavor and texture.
How to make the best Classic Cheesecake Recipe
STEP 1: Preheat your oven. You will need a 9-inch springform pan to make this recipe. To prepare the crust, combine the graham cracker crumbs with the brown sugar in a medium bowl. Pour the melted butter on top and stir to combine. If using unsalted butter, add a dash of salt. Stir until well incorporated and crumbles have formed.
STEP 2: *If using an 8-inch springform pan, remove ½ cup of the crumb mixture, to reserve for sprinkling on top of the cake. You can also sprinkle it around the outer edge of the finished cake.
STEP 3: Use the bottom of a measuring cup to press the crumb mixture into the bottom of the springform pan. Press down with the measuring cup firmly to help pack the crumbs together.
STEP 4: Bake until the crust is golden, about 10-12 minutes. Remove the crust from the oven and let it cool. Leave the oven temperature set at 325° F.
STEP 5: FILLING: To make the filling, combine the room temperature cream cheese, sour cream, and sugar in a food processor. Process until the mixture is completely blended and smooth, about 1-2 minutes. Scrape the sides of the processor and look for chunks of cream cheese to mix back in. Briefly process again after scraping. The batter must be perfectly smooth and well mixed at this point to ensure the cheesecake does not crack.
STEP 6: Add the eggs and salt, and continue to process until the ingredients are well incorporated and smooth, about 30 seconds.
STEP 7: Pour the filling into the baked crust.
STEP 8: Bake in the preheated oven until mostly set, with a tiny bit of jiggle in the center. You want the outer area to look set—about 25-35 minutes. You don’t want the filling to brown one bit. Avoid over cooking as overcooking will cause the cheesecake to crack.
STEP 9: Turn the oven off and open the oven door. Place a wooden spoon in the oven door to keep the door slightly ajar. Let the cheesecake sit for 10 minutes before transferring it to a wire rack to completely cool.
STEP 10: When it’s cooled completely, place plastic wrap over the top. Add a sheet of foil over the plastic wrap and refrigerate for at least one hour.
STEP 11: To serve, remove the cheesecake from the springform pan. Top it with the reserved crumb mixture and optional garnishes such as blueberries, lemon slices, or mint.
Final Thoughts
Finally, if you make this Classic Cheesecake Recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Classic Cheesecake Recipe
Ingredients
Crust
- 2 1/4 c crushed graham crackers
- 1/4 c brown sugar
- 7 tbsp butter melted
- dash of salt if using unsalted butter
Filling
- 16 oz. full fat cream cheese at room temperature; don't use whipped
- 1 1/4 c full fat sour cream can sub full fat plain Greek yogurt
- 3/4 c granulated sugar
- 2 eggs
- 1/8 tsp salt
Garnish (Optional)
- blueberries, strawberries, mint, lemon slices, raspberries, pineapple, chocolate chips, chocolate sauce, caramel sauce, chopped nuts, etc.
Instructions
- You will need a 9-inch springform pan to make this recipe.
- Preheat oven to 325° F.
- To prepare the crust, combine the graham cracker crumbs with the brown sugar in a medium bowl. Pour the melted butter on top and stir to combine. If using unsalted butter, add a dash of salt. Stir until well incorporated and crumbles have formed.
- *If using an 8-inch springform pan, remove ½ cup of the crumb mixture, to reserve for sprinkling on top of the cake. You can also sprinkle it around the outer edge of the finished cake.
- Use the bottom of a measuring cup to press the crumb mixture into the bottom of the springform pan. Press down with the measuring cup firmly to help pack the crumbs together.
- Bake until the crust is golden, about 10-12 minutes. Remove the crust from the oven and let it cool. Leave the oven temperature set at 325° F.
- FILLING: To make the filling, combine the room temperature cream cheese, sour cream, and sugar in a food processor. Process until the mixture is completely blended and smooth, about 1-2 minutes. Scrape the sides of the processor and look for chunks of cream cheese to mix back in. Briefly process again after scraping. The batter must be perfectly smooth and well mixed at this point to ensure the cheesecake does not crack.
- Add the eggs and salt, and continue to process until the ingredients are well incorporated and smooth, about 30 seconds.
- Pour the filling into the baked crust.
- Bake in the preheated oven until mostly set, with a tiny bit of jiggle in the center. You want the outer area to look set—about 25-35 minutes. You don’t want the filling to brown one bit. Avoid over cooking as overcooking will cause the cheesecake to crack.
- Turn the oven off and open the oven door. Place a wooden spoon in the oven door to keep the door slightly ajar. Let the cheesecake sit for 10 minutes before transferring it to a wire rack to completely cool.
- When it’s cooled completely, place plastic wrap over the top. Add a sheet of foil over the plastic wrap and refrigerate for at least one hour.
- To serve, remove the cheesecake from the springform pan. Top it with the reserved crumb mixture and optional garnishes such as blueberries, lemon slices, or mint.
Notes
Nutrition (per serving)
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