You can never go wrong with a cheesecake for dessert, and this classic recipe is the best cheesecake you’ll ever make!
Cheesecake is hands-down my husbands favorite dessert, so I’ve tried a lot of recipes, and this recipe for the Best Classic Cheesecake is my go-to favorite.
Trust me, if I find a better recipe in the future, you’ll be the first to know!
Everyone needs a classic cheesecake recipe in their dessert repertoire, and although there are a few tricks to baking the perfect cheesecake, it’s almost always worth the time and effort.
Plus, a homemade cheesecake never fails to impress, and this classic vanilla flavor lends itself to a variety of different toppings.
Whether you want a fruit topped dessert, or something more decadent like chocolate, this cheesecake is the perfect base for creating almost any flavor cake you want.
The ultimate goal for a perfect cheesecake is a smooth top with no cracks, and the water bath is super important in achieving the perfect cheesecake.
But if you do get a few cracks, don’t despair. It still happens to me, no matter how often I’ve made this recipe. Just cover things with your favorite topping and no one will be the wiser.
Greasing your pan, so the cake can come away from the sides, and not overbeating the batter, are also important steps.
Patience is also a virtue when baking cheesecake, as you’ll want to bake it low and slow. And a very long cooling off period, followed by overnight refrigeration also go a long way to making the perfect cheesecake.
The Best Classic Cheesecake might not look perfect on your first attempt, but it will taste amazing, and with a bit of luck and some practice, you’ll eventually be making beautiful cheesecakes that look great and taste delicious.
Be sure to save this recipe for the Best Classic Cheesecake to your favorite Pinterest board for later.
Here’s what you’ll need to make the Best Classic Cheesecake
- Graham cracker crumbs
- Sugar
- Butter
- Cream cheese
- Sour cream
- Vanilla
- Eggs
- Flour
- Salt
Best Classic Cheesecake
Ingredients
For the crust
- 1 1/4 cups graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons butter melted
For the cheesecake
- 5 8 oz. packages cream cheese, softened
- 1 1/3 cups sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon vanilla
- 4 eggs well beaten
Instructions
- Fill a 9×13 inch pan with hot water and place on the bottom rack of your oven. Preheat oven to 350 degrees. Spray a 9-inch springform pan with non-stick cooking spray.
- In a medium bowl, combine the ingredients for the crust. Press into the bottom and part way up the sides of the prepared pan. Bake 6-8 minutes, or until just set.
- Reduce oven temperature to 325 degrees. In a large bowl, beat the cream cheese with an electric mixer until smooth. Stir in the sugar, flour, and salt.
- Scrape down the sides of the bowl and stir in the sour cream and vanilla.
- Using a wooden spoon or spatula, gently stir the beaten eggs into the batter until incorporated. Do not overmix.
- Tap the bowl on the counter several times to remove air bubbles, then pour the batter over the prepared crust. Tap the pan on the counter again to remove additional air bubbles. The pan will be very full.
- Bake for 35 minutes at 325 degrees. Reduce temperature to 250 degrees and bake for about 45 more minutes, or until the cheesecake is firm but the center is still slightly wobbly. The cheesecake should barely be turning golden around the edges.
- Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes. Crack the oven door open and allow the cheesecake to cool for an additional hour.
- Remove the cheesecake from the oven and place on a wire rack to cool completely. Refrigerate for at least 8 hours, or overnight, before slicing and serving with your favorite toppings.
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Nutrition
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