Classic Cheesecake Recipe – Creamy, Rich & Perfect

Cheesecake Recipe -A classic cheesecake is one of the most cherished desserts in the world—creamy, smooth, rich, and wonderfully indulgent. Whether served after a family dinner, displayed on a holiday table, or enjoyed with a cup of coffee, its velvety texture and buttery crust create an unforgettable treat. What makes the cheesecake truly special is how versatile it is; from fruit toppings and chocolate swirls to baked or no-bake styles, there’s a version for every palate.

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Recipe Overview

• Cuisine: American / European

• Course: Dessert

• Servings: 12 slices

• Calories per Serving: Approx. 420

• Prep Time: 25 minutes

• Active Time: 30 minutes

• Resting/Cooling Time: 4–5 hours

Equipment Needed

• 9-inch springform pan

• Mixing bowls

• Electric hand mixer or stand mixer

• Spatula

• Measuring cups & spoons

• Baking sheet

• Aluminum foil (for water bath method)

• Roasting pan (optional, for water bath)

• Wire cooling rack

Nutrition (Per Slice)

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuits)

• ¼ cup granulated sugar

• 6 tablespoons melted butter

For the Cheesecake Filling

• 4 (8 oz) blocks cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream (room temperature)

• 1 teaspoon vanilla extract

• 3 large eggs (room temperature)

• 2 tablespoons all-purpose flour (optional, for stability)

Instructions

1. Prepare the Crust

1. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.

2. Mix until the crumbs resemble wet sand.

3. Press this mixture firmly into the bottom of a 9-inch springform pan.

4. Use the back of a spoon or a flat measuring cup to smooth and compact it.

5. Prebake the crust at 325°F (160°C) for 8–10 minutes.

6. Let it cool while preparing the filling.

2. Make the Cheesecake Filling

1. In a large bowl or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy.

2. Add the sugar and continue beating until fully incorporated and fluffy.

3. Mix in the sour cream and vanilla extract until the mixture is smooth.

4. Add the flour if using; this helps structure the cheesecake and reduces cracking.

5. Add the eggs one at a time, mixing on low speed.

6. Avoid overmixing—too much air can create cracks.

3. Prepare a Water Bath (Optional but Recommended)

1. Wrap the outside of your springform pan with two layers of aluminum foil.

2. Place the pan into a large roasting pan.

3. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

4. This ensures even baking and prevents cracks.

4. Pour and Bake

1. Pour the cheesecake filling over the cooled crust.

2. Smooth the top with a spatula.

3. Bake at 325°F (160°C) for 55–70 minutes.

4. The cheesecake is done when the edges are set, but the centre still jiggles slightly.

5. Do not overbake.

5. Cool the Cheesecake

1. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour.

2. Remove from the oven and water bath, then let it cool on a wire rack for another 1 hour.

3. Refrigerate for at least 4 hours, preferably overnight.

4. Cooling slowly ensures a smooth, crack-free surface.

 Tips for the Perfect Cheesecake

Use room-temperature ingredients

This prevents lumps and ensures a silky smooth filling.

Don’t overmix the batter

Excess air causes cracking and puffing.

Water bath improves texture

It creates even heat and moisture, preventing dryness.

Avoid opening the oven early

Heat loss leads to uneven baking.

Chill thoroughly before cutting

The texture develops fully after several hours in the refrigerator.

Conclusion

A classic cheesecake is more than just a dessert—it’s a luxurious experience. With its silky smooth filling, buttery crust, and endless topping possibilities, it’s no wonder this dessert is adored around the globe. Mastering this recipe means you’ll always have a crowd-pleasing treat ready for birthdays, holidays, or any special moment.