Name: Classic Cheesecake
Prep time: 20 min
Total time: 120 min
Ingredients: 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan; 12 graham crackers (3-by-5 inch); 0.25 cup sugar; 0.25 teaspoon coarse salt; 2.5 pounds bar cream cheese, room temperature; 1.5 cups sugar; 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice; 0.5 teaspoon coarse salt; 4 large eggs; 1 cup sour cream

Prep Time:

20 mins

Total Time:

2 hrs

Servings:

12

The perfect classic cheesecake is rich, not too dense, silky smooth, and as creamy as can be. Our recipe combines a handful of simple ingredients to make a satisfying dessert that everyone loves. You could serve this cheesecake as is for celebrations of any kind, but if you want to go the extra mile, try a drizzle of melted dark chocolate or a handful of fresh berries on top.

A buttery graham cracker crust makes this dessert an instant classic. The crumbly texture is a perfect complement to the velvety smooth cream cheese filling.

Cheesecake Ingredients

Graham crackers: Their mild yet buttery flavor is a favorite pairing for a classic cheesecake. However, feel free to switch things up and use other cookies, like chocolate sandwich cookies, vanilla wafers, or gingersnaps.
Cream cheese: Always use full-fat cream cheese for cheesecake. Cream cheese is the main ingredient—it's what makes the cheesecake flavorful and creamy.
Sugar: Sugar adds a touch of sweetness to the cheesecake. We like to use granulated sugar to keep the filling light and white.
Eggs: Eggs give cheesecake its rich custard-like texture.
Sour cream: A whole cup of sour cream goes into this recipe—it adds a bit of tang, but also helps lighten up the filling. Just like the cream cheese, we recommend using full-fat sour cream.
Lemon: A hint of fresh lemon zest and juice helps cut through the sweetness of the sugar and adds a floral aroma.

Tools and Techniques

What Is a Springform Pan?

Springform pans are nonstick pans with removable sides. They have a clasp that allows the band around the sides to easily separate from the cheesecake. We like to use springform pans for the cheesecake because it makes it easy to remove an otherwise delicate dessert.

What Is a Water Bath?

Using a water bath is a very important step in this recipe. Since the cheesecake bakes in a hot, dry oven, surrounding the cheesecake in moisture is crucial to keep it moist. It also helps prevent the top from cracking due to heat exposure.

Ingredients

For Crust

5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
12 graham crackers (3-by-5 inch)
¼ cup sugar
¼ teaspoon coarse salt

For Filling

2 ½ pounds bar cream cheese, room temperature
1 ½ cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
½ teaspoon coarse salt
4 large eggs
1 cup sour cream

Directions

Ingredients for Classic Cheesecake — Brie Goldman

Preheat oven and make crust:

Preheat oven to 375°F. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form

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Add remaining crust ingredients and combine:

Add melted butter, sugar, and salt, and pulse to combine.

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Press crust into pan:

Press crumb mixture into bottom and about 1 inch up side of pan.

Use something flat like a measuring cup or drinking glass to firmly and evenly press the crust into the pan.

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Bake crust:

Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325°F.

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Boil water and make filling:

Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.

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Take the eggs and cream cheese out of the refrigerator a few hours before making the filling. Room-temperature ingredients incorporate into the batter easily and evenly.
Add sugar:

Gradually add sugar, beating until fluffy.

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Add lemon and salt:

Beat in lemon zest and juice, and salt.

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Add eggs:

Beat in eggs, one at a time, scraping down side of bowl after each addition.

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Add sour cream:

Beat in sour cream.

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Prepare pan, add filling, and place in water bath:

Wrap bottom half of pan in foil. Pour in filling; place pan in a roasting pan. Pour in boiling water to come halfway up side of springform.

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Bake:

Bake until just set in center, about 1 3/4 hours. Remove pan from water bath; let cool 20 minutes.

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Cool, then refrigerate:

Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

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Storing Cheesecake

Any leftover cheesecake (fat chance!) can be placed in an airtight container and refrigerated for up to three days.

Let the cheesecake sit at room temperature for at least 30 minutes before serving. The flavors will wake up when it has a chance to rest.

Frequently Asked Questions

How do you keep the cheesecake bottom from getting soggy in a water bath?

We wrap the bottom half of the springform pan in a tight layer of aluminum foil. This ensures no moisture can make its way into the crust and cause it to turn soggy.

What happens if you overbake a cheesecake?

An overbaked cheesecake will usually create cracks on the surface. The texture will also become a bit dry and crumbly instead of rich and smooth.

To prevent an overbaked cheesecake, pull it from the oven just as soon as the filling is set around the edges but still slightly wobbly in the center. It should look a little underbaked.

Do you chill cheesecake covered or uncovered?

After cooling completely, it's important to chill the cheesecake to fully set the filling. Chill the cheesecake uncovered to prevent condensation from forming on the surface. To store leftovers, you can cover tightly.