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Cheesecake with a chocolate drizzle
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4.84 from 6 votes

Cheesecake Recipe

Luxuriously rich and creamy, this homemade cheesecake recipe comes together with basic baking ingredients and minimal hands-on time. Be sure to use room temperature dairy and eggs to ensure a smooth consistency.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, how to make cheesecake
Servings: 8
Author: Linley Hanson

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
  • 1/2 cup whole milk room temperature
  • 1/2 cup sour cream room temperature
  • 2 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 4 large eggs room temperature

Instructions

For the Crust

  • Preheat the oven to 350ºF. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper round. Set aside. 
  • Mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand. 
    a white bowl filled with graham cracker on a white background.
  • Press the mixture into the prepared springform pan, creating an even, compact crust.
  • Par-bake the crust for 8 minutes, then remove it from the oven and allow it to cool while you make the filling.
    A Classic Cheesecake on a white background.

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. 
  • Add the granulated sugar, milk, sour cream, flour, and vanilla extract. Mix just until combined, scraping the sides of the bowl with a spatula as needed.
    a bowl of white batter on a white surface.
  • 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 and mix again for a few seconds if needed.
  • Pour the cheesecake filling on top of the crust. 
    A classic cheesecake displayed on a white background.
  • Bake for 55-60 minutes. The cheesecake is done when the edges are set and the center is no longer wet - it should jiggle slightly when the pan is shaken.
  • With the cheesecake still in the oven, turn off the oven and crack the oven door. Keep the cheesecake inside for one hour to help the cheesecake finish cooking and help prevent large cracks in the center. 
  • Once the cheesecake has cooled in the oven, transfer it to the refrigerator to chill for at least 6 hours (overnight is ideal). 
  • When ready to serve, run a thin, flat-bladed knife under hot water, 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 a serving dish or plate. For clean slices, make sure to warm and clean the knife (with hot water and then a clean towel) before each slice. 
    A person slicing a Classic Cheesecake.
  • Serve with fresh berries, whipped cream, or chocolate sauce. 

Video

[adthrive-in-post-video-player video-id="tqAP3Wns" upload-date="2021-08-18T09:00:00.000Z" name="How to Make Cheesecake" description="Cheesecake is a well-known dessert that is creamy and decadent. It is also simple to make at home. Discover how to make cheesecake with this classic cheesecake recipe tutorial."]

Notes

  • Storage instructions: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. 
  • Graham crackers: To make graham cracker crumbs, pulse graham crackers in the food processor until they turn into a fine crumb consistency, about 30-45 seconds. You'll need about 20 full graham cracker sheets to yield enough crumbs for this crust.

Nutrition

Calories: 479kcal | Carbohydrates: 39g | Protein: 8g | Fat: 33g | Fiber: 1g | Sugar: 24g