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Judy John

Classic Cheesecake Recipe

This classic cheesecake pairs a buttery crumb crust with a velvety vanilla filling. Bake it gently, chill it well, and serve clean slices worthy of dramatic compliments.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 1 hour 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Filling
  • 32 oz cream cheese room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs room temperature

Equipment

  • Mixing Bowl
  • Springform Pan
  • Measuring Cups
  • Hand Mixer
  • Rubber Spatula
  • Roasting Pan
  • Oven
  • Cooling Rack
  • Refrigerator
  • Freezer
  • Knife

Method
 

  1. Heat oven to 325°F. Grease and line the base of a 9-inch springform pan.
  2. Mix crumbs, melted butter, and sugar until the texture resembles wet sand. Press firmly into the pan base and slightly up the sides.
  3. Bake crust for 10 minutes until fragrant. Cool briefly while you make the filling.
  4. Beat cream cheese and sugar until smooth and glossy. Scrape the bowl often so no sneaky lumps survive.
  5. Blend in sour cream and vanilla. Add eggs one at a time, mixing on low just until combined.
  6. Pour batter over crust. Tap the pan gently to release bubbles and level the surface.
  7. Set pan in a roasting pan. Add hot water halfway up the sides for a water bath, then bake 50 to 60 minutes.
  8. The center should jiggle slightly like confident jelly. Turn oven off, crack door, and cool inside 1 hour.
  9. Chill at least 4 hours or overnight. Run a warm knife around edges, slice cleanly, and serve.

Notes

For a softer, creamier texture, pull the cheesecake when the center still wobbles slightly. For a firmer slice, bake a few minutes longer. Freeze whole or sliced pieces tightly wrapped for up to 2 months; thaw overnight in the refrigerator. If assembly gets messy, chill the cake 20 minutes before slicing. Add lemon zest, berries, chocolate, espresso, or caramel for flavor changes. Store covered in the refrigerator up to 5 days.