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4.98 from 46 votes

Perfect Cheesecake

Every single bite is creamy and delicious!
Prep Time30 minutes
Cook Time1 hour
Chilling Time4 hours
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, cheesecake recipe
Servings: 10 slices

Ingredients

CRUST:

  • cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • cup unsalted butter, melted

FILLING:

  • 4 packages (8 oz. each) cream cheese, softened
  • 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.