We are huge fans of cheesecake and have tested many cheesecakes, many times. Here is our favorite way to make cheesecake along with directions on how to make cheesecake with this classic cheesecake recipe tutorial.
When it comes to testing cheesecake, we are looking for a baked cheesecake that doesn’t have a cracked top or top that has sucken in. We want it to look pretty and taste fantastic. This classic cheesecake recipe is rich, fluffy, and so delicious.
All you need are a couple of simple ingredients and your favorite cheesecake toppings and you will be eating a slice of cheesecake in no time. Just be sure you have a spring form pan ready before starting this recipe, that helps a ton!
Ingredients You Need for Cheesecake
Here are all of the key ingredients to make this classic cheesecake recipe! Don’t skip any of the ingredients and remember, make sure your cream cheese is room temp.
Cream cheese- The cream cheese is the base of our cheesecake. We used full-fat cream cheese. But the key is to make sure it is fully at room temperature so it incorporates smoothly.
White granulated sugar- granulated sugar is going to sweeten our cheesecake.
Whole milk- milk helps create a light and fluffy cheesecake.
Sour cream- sour cream adds a nice tang and a little extra softness to our cheesecake.
Flour- the flour helps prevent the cheesecake from cracking in the center.
Vanilla- the vanilla helps enhance the flavor of the cream cheese– it also adds a bit more sweetness.
Large eggs- the eggs are going to help create the smooth custard-like filling we all know and love in cheesecake!
simple
spring form pan
Always have your cupboards stocked with a spring form pan incase of dessert emergencies!
Ingredients You Need for the Crust
- Graham cracker crumbs– To make the crumbs, pulse the graham crackers in the food processor until they are a fine crumb– about 30-45 seconds.
- Butter- the butter helps hold the crust together.
Change Up the Crust
Graham crackers are a classic cheesecake crust– although you could also use Oreos, gingersnaps, etc.
Don’t have graham cracker crumbs? To make the crumbs, pulse the graham crackers in the food processor until they are a fine crumb– about 30-45 seconds.
How to Make Cheesecake
Make the Cheesecake Filling
First things first, make sure you are working with a stand mixer. We highly recommend using a KitchenAid, but any brand will do. A stand mixer is best because it is consistent and your arm won’t get tired.
Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1-2 minutes, or until the cream cheese is light and smooth.
Next, add the granulated sugar, milk, sour cream, flour, and vanilla extract. Mix just until combined.
With the mixer on low speed, add the eggs one at a time. Make sure to let each egg incorporate fully before adding the next one. Scrape down the sides of the bowl to ensure all of the cream cheese has been incorporated.
Pour the Filling in the Crust + Bake
Pour the filling into the graham cracker crust and bake for 55-60 minutes, or until the edges of the cheesecake are set and the center is no longer wet. It should jiggle slightly when the pan is shaken.
Should I Do a Water Bath?
In this step, you have the option to do a water bath.
Fill a roasting plan with 1-inch of water. Wrap the bottom of your spring form pan with aluminum foil so no water can get into the crack of the pan.
Place the spring form pan into the water bath and place the roasting pan in the oven.
Turn off the Oven
When the cheesecake is done baking, turn off the oven and crack the oven door– allow the cheesecake to cool in the oven for one hour. This will help the cheesecake finish cooking and help prevent large cracks in the center.
Chill + Enjoy
Once the cheesecake has cooled, transfer it to the fridge to chill for at least 6 hours (although overnight is preferred).
Tips for Making Cheesecake
- Be sure your cream cheese and eggs are room temperature.
- Do not over mix your batter.
- Don’t skip the 1 hour cooling down in the oven.
How to Store Cheesecake
To store cheesecake, cover the cheesecake with plastic wrap and place it in the refrigerator for up to 7 days.
How to Freeze Cheesecake
Freezing a cheesecake is very simple! If you’d like to freeze your cheesecake for later, let the cheesecake cool completely in a spring-form pan. Wrap the cheesecake (and springform pan) in plastic wrap and place it in the freezer for up to 3 months.
To thaw the cheesecake, remove it from the freezer and let it thaw completely before serving.
How to Serve Cheesecake
If you are a plain cheesecake kind of person, you can just enjoy a big piece of this delicious cheesecake. If you like some toppings on your cheesecake, here are some great options.
- chocolate ganache
- fresh berries
- jam
- caramel drizzle
Cheesecake Recipe
Ingredients
For the Crust
- 3 cups graham cracker crumbs
- 8 tablespoons butter melted
For the Cheesecake
- 24 oz. cream cheese room temperature
- 1 cup granulated sugar
- ½ cup whole milk
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour optional (see notes)
- 1 teaspoon pure vanilla extract
- 4 large eggs
Instructions
For the Crust
- Preheat your oven to 350ºF. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with parchment paper. Set aside.
- In a small bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Transfer the mixture into the prepared springform pan and press the crumbs into the bottom and sides to create an even, compact crust.
- Par-bake the crust for 8 minutes. Then, remove it from the oven and allow it cool while you make the filling.
For the Filling
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed for 1-2 minutes, or until the cream cheese is light and smooth.
- Next, add the granulated sugar, milk, sour cream, flour, and vanilla extract. Mix just until combined.
- With the mixer on low speed, add the eggs one at a time. Make sure to let each egg incorporate fully before adding the next one.
- Scrape down the sides of the bowl to ensure all of the cream cheese has been incorporated.
- Pour the cheesecake filling on top of the crust.
- Bake for 55-60 minutes, or until the edges of the cheesecake are set and the center is no longer wet. It should jiggle slightly when the pan is shaken.
- Turn off the oven and crack the oven door– allow the cheesecake to cool in the oven for one hour. This will help the cheesecake finish cooking and help prevent large cracks in the center.
- Once the cheesecake has cooled, transfer it to the fridge to chill for at least 6 hours (although overnight is preferred).
- When you’re ready to serve, run a thin, flat-bladed knife under hot water and then wipe it clean with a paper towel. Run the knife around the edge of the springform pan and release the pan’s latch. Remove the sides.
- Transfer the cheesecake to your serving dish. For clean slices, make sure to warm and clean the knife (with hot water and then a clean towel) before each slice.
- Serve with fresh berries, whipped cream, or chocolate sauce.
- Store any leftover cheesecake in an airtight container in the fridge for up to three days.
Tips & Notes
- Graham crackers are a classic cheesecake crust– although you could also use Oreos, gingersnaps, etc. To make the crumbs, pulse the graham crackers in the food processor until they are a fine crumb– about 30-45 seconds.
- The butter helps hold the crust together.
- The cream cheese is the base of our cheesecake. I used full-fat cream cheese. But the key is to make sure it is fully at room temperature so it incorporates smoothly!
- Granulated sugar is going to sweeten our cheesecake.
- Milk helps create a light and fluffy cheesecake.
- Sour cream adds a nice tang and a little extra softness to our cheesecake.
- The flour helps prevent the cheesecake from cracking in the center.
- The vanilla helps enhance the flavor of the cream cheese– it also adds a bit more sweetness.
- The eggs are going to help create the smooth custard-like filling we all know and love in cheesecake!
