This Cheesecake Recipe has a silky cream cheese filling and a buttery graham cracker crumb crust. It’s a great go-to cheesecake recipe that can be topped with your favorite fruits and is perfect for all of your special occasions. If you happen to prefer a no-bake version, try my No Bake Cheesecake. It’s popular for a reason! Oh, and Strawberry Cheesecake!
Cheesecake Crust Recipe
An easy cheesecake crust recipe can be made from graham crackers, any cookies, animal crackers, etc. There are cheesecakes with brownie crusts and cookie crusts too, but we’re going to stick to the basic cheesecake crust recipe to keep with our perfect cheesecake theme.
A cheesecake crust recipe is easy and typically only consists of 2 to 3 ingredients. If you’re using a cookie, you can omit the sugar. For this classic cheesecake crust, graham cracker crumbs, granulated sugar, and melted butter were used.
The butter binds everything together so bits of crust don’t pop up in the cheesecake. The sugar is just to sweeten the deal.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
PRO TIP: When mixing together the ingredients (with a fork) I like to make sure every single graham cracker crumb is coated in butter. The butter acts as the binding agent, so when you see cheesecake recipes that have piles of graham crackers left on the plate, it is usually because they were not coated with butter.
How to Make Cheesecake Filling with No Lumps
One of the most important steps in making sure you have no lumps in your cheesecake is making sure your cream cheese is at room temperature all the way through. If you have to heat your cream cheese in a microwave be sure to whisk it smooth before using not only to ensure there aren’t lumps but that there are no “hot spots” throughout. I prefer to let my cream cheese come to room temperature for about 4 hours before using it.
To make the cheesecake filling, grab a hand mixer (or stand mixer with paddle attachment) and beat the cream cheese until it’s creamy, and then just the sugar into the cream cheese. Doing this and scraping down the sides of the bowl after every step will ensure there are no lumps left before adding the ingredients with a more loose consistency.
Next, add the vanilla extract and sour cream. Lastly, add the eggs one at a time. Beat just until the egg is mixed and add the next egg. Do not overbeat the cheesecake filling otherwise, it may change the texture of your cheesecake.
Sour Cream Topping for Cheesecake
This no-bake sour cream topping for cheesecake adds a sweet and tangy flavor. I bet your favorite high-end restaurant does this too! Not only does this topping add the most WONDERFUL flavor to your cheesecake, but it works great at covering imperfections if you didn’t water bath your cheesecake and have a raised edge on your cheesecake or some cracks.
Tips for a Cheesecake Water Bath
A water bath for cheesecake is the best way to prevent the edges of the cheesecake from browning in the oven and getting cracks in the top of the cheesecake.
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour the water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty tin foil.
How to Store and Freeze Cheesecake
Cheesecake absolutely needs to be refrigerated. I prefer to use an airtight container to store cheesecake. (The less air it is exposed to, the longer it may last.) Cheesecake usually lasts about 3 days when stored correctly. If you do not have an airtight container, wrap it tightly in plastic wrap.
Freezing cheesecake is a great option as it holds up well, but not for long. To freeze, either cut into individual pieces or freeze what is leftover. Wrap it tightly in plastic wrap and then place in a freezer-safe plastic bag or wrap in aluminum foil. Be sure to label and date. It should last about 1 month.
More Cheesecake Recipes
Perfect Cheesecake
Ingredients
CRUST:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted
FILLING:
- 4 packages (8 oz. each) cream cheese, softened
- 1¼ cups (250g) superfine granulated sugar
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
TOPPING:
- ½ cup sour cream, room temperature
- 2 teaspoons confectioners' sugar
Instructions
- Preheat the oven to 350°F.
CRUST:
- Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.
- Press crust onto the bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap 2 pieces of heavy-duty tin foil around the bottom and sides of the pan. Set aside.
FILLING:
- Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
- Beat in the sugar and scrape down the sides of the bowl.
- Add in the sour cream and vanilla.
- Blend until smooth and creamy. Scrape down sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
- Pour the filling in the crust. Carefully place the cheesecake into the pan and then place both in the oven. Fill with halfway up the side of the springform pan with water. (Pan inside pan water bath, see notes for more information.)
- Bake until the top of the cheesecake turns golden, about 60 – 70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.
TOPPING:
- Combine sour cream and sugar; spread over cheesecake. Cover and refrigerate at least 4 hours. I recommend letting it chill overnight.
Video
Notes
Tips for a Cheesecake Water Bath (Step #5 above)
A water bath for cheesecake is the best way to prevent the edges of the cheesecake from browning in the oven and getting cracks in the top of the cheesecake.- To keep the water from getting into the cheesecake, wrap the outside of the pan with 2 layers of heavy-duty tin foil.
- Place your foil-wrapped springform pan with the cheesecake in it into a slightly larger pan and carefully place it into the oven.
- Pour water into the larger pan, 3-4 inches deep, OR about halfway up the side of the springform pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
Did you make this recipe?
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I’m Miranda from the blog Cookie Dough and Oven Mitt. Cookie Dough and Oven Mitt is a blog full of more desserts, baked goodies, and loads of tips and tricks.
I can’t wait to try this..my only question is, in the video it says to bake the crust but the recipe does not state that. It just has you make it and set aside. Do you bake the crust prior to putting the filling in? Thank you
Just follow the written directions. 🙂 I am updating the recipe video today!
Can I bake this filling in a frozen deep dish pie crust, instead?
Just looking at the cheese cake while making it and when finished, it looks much more different to other cheese cakes. This one for sure I am going to try.
I’ve made this quite a few times now and about to make it again. Never disappoints!!! Such a fantastic recipe, start to finish. Thank you!!
I’ve made this probably 20 times in just the last year . I always make it for potlucks at work and I make 2 there’s never any leftovers
They all look good can’t wait to make them
Can I use half mascarpone cheese and half cream cheese?
You could! I have not tested that but in theory it should work.
I’ve made cheesecake of different kinds so I’ll have to try this one. I make a cinnamon cheese cake that my family really likes and a New York cheesecake with strawberry topping . The cinnamon cheese cake is similar to yours with the sour cream.
Can I get your recipe for cinnamon cheesecake? I love cinnamon and cinnamon cheesecake sounds wonderful. Thanks in advance.
Hi Pam – I have this popular recipe:
https://iambaker.net/snickerdoodle-cheesecake/
This recipe is similar to my grandmothers -The major difference is she used lemon zest and juice in hers too. – As with hers, this recipe does NOT dissapoint! Smooth, creamy and so very good! Thanks for sharing!
Do you have a lemon cheesecake recipe?
Sure https://iambaker.net/lemon-cheesecake/
I can’t wait to make this cheesecake for Thanksgiving. My question is, in the recipe it calls for Superfine Sugar, is it ok to use granulated sugar or is it a must to use the superfine sugar? Thank you!
Superfine sugar is better – if you are able to pop the regular granulated sugar in a food processor for a pulse or two, you should be fine. Using granulated sugar is ok, though, you shouldn’t have issues. 🙂