This classic of classics cheesecake recipe has been passed down in my family for generations. Creamy, smooth, and perfectly sweet on the palate, it’s a dessert that brings everyone to the table.
Rich, creamy, and melt-in-your-mouth smooth, this classic Cheesecake is the kind of dessert that turns any gathering into a celebration. There’s a quiet elegance to a well-made cheesecake — simple on the surface, but unforgettable with every bite.
With a buttery graham cracker crust and luscious cream cheese filling, it’s simple to make but feels utterly luxurious with every forkful. If you love rich, crowd-pleasing desserts, you might also enjoy our Black and White Cheesecake, a beautiful swirl of vanilla and dark chocolate flavors.
Perfect for birthdays, holidays, or whenever you need a little extra sweetness in your life, this timeless cheesecake recipe never disappoints. And if you’re craving something a little lighter but just as satisfying, our Chocolate Panna Cotta offers a silky, elegant alternative.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 6 hours (including chilling)
Servings: 10–12 slices
Difficulty: Moderate
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (150g)
- ⅓ cup granulated sugar (65g)
- 6 tablespoons unsalted butter, melted (85g)
For the Filling:
- 24 oz cream cheese, softened (680g)
- 1 cup granulated sugar (200g)
- 3 large eggs
- 1 teaspoon vanilla extract (5ml)
- ½ cup sour cream (120ml)
Instructions
- Preheat your oven to 325°F (160°C).
Grease a 9-inch (23cm) springform pan. - Mix the graham cracker crumbs, sugar, and melted butter together.
Press firmly into the bottom of the prepared pan. - In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
Stir in vanilla extract and sour cream until just combined. - Pour the batter over the crust and smooth the top.
- Bake for 45–50 minutes, or until the center is almost set but still slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours (or overnight) before serving.
Notes
Don’t overmix the batter to avoid cracks. Let ingredients come to room temperature for a smoother filling. Bake the cheesecake in a water bath if you want extra insurance against cracking.
Variations & Add-ons
Swirl in raspberry or blueberry puree before baking. Add a layer of chocolate ganache after chilling. Top with fresh berries and a dusting of powdered sugar for an elegant finish.
Nutrition Information (Per Slice)
- Calories: 420 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 32g
- Saturated Fat: 19g
- Cholesterol: 145mg
- Sodium: 300mg
- Fiber: 0g
- Sugar: 24g
Background Story
Cheesecake has enchanted dessert lovers for thousands of years, with roots stretching all the way back to ancient Greece.
Modern cheesecake, as we know it today — made with cream cheese and baked in a graham cracker crust — became an American classic in the early 20th century, particularly in New York City.
The smooth, dense, creamy texture of a good cheesecake is both comforting and indulgent, making it a favorite for every kind of celebration.
This timeless Cheesecake recipe honors those traditions, delivering a rich, luscious dessert that’s surprisingly simple to prepare and always unforgettable at the table.
Serving Suggestions
Serve this cheesecake chilled, topped with seasonal fresh berries, a drizzle of chocolate or caramel sauce, or simply as it is — pure and perfect.
Pair it with a cup of espresso, a glass of sweet dessert wine, or a fruity sparkling beverage for a delightful finish to any meal.
FAQs About Cheesecake
Can I make cheesecake without a water bath?
Yes, just be careful not to overbake.
A slow cooling process will help prevent cracks.
Why did my cheesecake crack?
Usually from overbaking or rapid temperature changes.
It’ll still taste amazing — cover with toppings if desired!
Can I freeze cheesecake?
Absolutely.
Wrap slices individually and freeze for up to 1 month.
What’s the best way to slice cheesecake neatly?
Use a warm, clean knife, wiping between slices for a smooth cut.
Can I use different cookies for the crust?
Yes! Oreos, digestive biscuits, or even ginger snaps make delicious alternatives.
Does it need to chill overnight?
It’s not mandatory, but the flavor and texture improve a lot overnight.
It firms up, slices better, and tastes even more luxurious the next day.
Can I make it ahead for a party?
Definitely. This is one of those desserts that loves to rest.
Make it a day or two ahead, chill, and serve when ready.
Final Thoughts
Creamy, rich, and effortlessly elegant, this homemade Cheesecake is a timeless treat that brings joy with every decadent bite.
Let it chill overnight if you can wait, as it only gets better with time. A slice of this will never go uneaten in any house.
Classic, comforting, and always a crowd-pleaser.
