Indulge in the timeless delight of a creamy, rich cheesecake that melts in your mouth with every bite. This classic cheesecake recipe brings you the perfect balance of a smooth, velvety filling atop a buttery, slightly crunchy graham cracker crust.
Whether you’re preparing it for a festive occasion, a family gathering, or simply to treat yourself, this cheesecake promises to impress with both its flavor and texture. The steps are simple, the ingredients are accessible, and the result is a luxurious dessert that looks as good as it tastes. This version avoids unnecessary complexity while maintaining the authentic essence of a true New York-style cheesecake—dense, smooth, and absolutely irresistible.
Ingredients
For the crust:
1 and ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the filling:
4 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
⅔ cup sour cream
⅔ cup heavy cream
1 tablespoon all-purpose flour (optional, for stability)
Optional toppings:
Fresh berries
Fruit compote
Chocolate ganache
Caramel drizzle
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or nonstick spray and wrap the outside of the pan in aluminum foil to prevent water from seeping in during the water bath.
In a medium mixing bowl, combine graham cracker crumbs and sugar. Stir in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the springform pan to form an even layer. Use the bottom of a glass or a flat spoon to press it tightly. Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese using an electric mixer until smooth and creamy with no lumps. Scrape down the sides of the bowl as needed to ensure even mixing.
Add sugar and vanilla extract to the cream cheese and beat again until well blended and fluffy.
Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent cracks in the baked cheesecake.
Mix in the sour cream and heavy cream, blending just until the batter is smooth and consistent. If using flour, sift it in at this stage to help the cheesecake set without cracking.
Pour the filling into the cooled crust and gently smooth the top with a spatula. Tap the pan on the counter a few times to release any air bubbles.
Place the pan in a large roasting dish and fill the outer dish with hot water, enough to come halfway up the sides of the springform pan. This water bath helps to evenly cook the cheesecake and prevents surface cracks.
Bake the cheesecake for 55–70 minutes, or until the edges are set and the center jiggles slightly when shaken. Do not overbake.
Turn off the oven and crack the door open. Let the cheesecake sit inside the oven for one hour to cool gradually, which helps avoid cracks.
Remove the cheesecake from the water bath, discard the foil, and let it cool to room temperature on a wire rack. Then refrigerate it for at least 4 hours, preferably overnight, to fully set.
Once chilled, run a knife around the edge of the pan before releasing the springform. Top with fresh fruit, compote, or your favorite topping before serving.
This classic cheesecake delivers a melt-in-your-mouth experience every time, with its smooth texture and subtly sweet taste. It’s the ultimate dessert for anyone who appreciates the rich elegance of a homemade treat.