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Classic Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 83 reviews
  • Author: admin
  • Prep Time: 60 minutes
  • Cook Time: 60 minutes
  • Total Time: 10 hours 0 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic cheesecake recipe delivers a rich, creamy dessert with a perfectly buttery graham cracker crust and a smooth, luscious filling made with full-fat cream cheese, sour cream, eggs, and browned butter for a nutty depth of flavor. The cheesecake is baked in a steam water bath to maintain moisture and avoid cracks, resulting in a velvety texture and a delicate lemon-vanilla aroma. Ideal for holiday celebrations or any indulgent occasion, this cheesecake can be topped with fresh fruit, ganache, or caramel for a personalized touch.

Ingredients

Scale

Crust

  • 1/2 cup (1 stick) unsalted butter
  • 18 full sheets graham crackers (about 2 cups crushed crumbs)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt

Filling

  • 4 (8-ounce) packages full fat cream cheese, softened (Philadelphia brand recommended)
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup full fat sour cream
  • 3 large eggs plus 1 egg yolk, all at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons fresh lemon juice (about 1/2 lemon)
  • 1/2 teaspoon kosher salt
  • 2 cups granulated sugar

Instructions

  1. Soften Cream Cheese and Eggs: Let your cream cheese sit out at room temperature for at least 1-2 hours until soft and lump-free. Similarly, bring your eggs to room temperature to ensure smooth mixing.
  2. Brown Butter for Crust: Melt 1/2 cup butter over medium heat in a small pot. Stir occasionally as it foams and milk solids brown, developing a nutty aroma. Remove from heat promptly once browned bits appear. Cool for at least 30 minutes.
  3. Preheat Oven and Prepare Crust: Set oven to 325°F. Crush graham crackers finely using a food processor or rolling pin. Mix graham crumbs with sugar and salt.
  4. Combine Crust Ingredients: Add cooled browned butter to graham cracker mixture and thoroughly combine until crumbs are moistened.
  5. Form Crust in Pan: Spray a 9-inch springform pan with nonstick spray. Press crumb mixture firmly into bottom and up sides (~1 inch) to create a tight crust.
  6. Bake Crust: Bake crust at 325°F for 12 minutes. Cool completely. Optionally, wrap pan for water bath later.
  7. Brew Second Batch of Browned Butter: Brown remaining 1/2 cup butter in same pot. Set aside to cool.
  8. Mix Wet Ingredients: In a large bowl or stand mixer, whisk sour cream, eggs + yolk, vanilla, lemon juice, and 1/2 tsp salt for at least 2 minutes until smooth and free of curdled egg bits.
  9. Add Browned Butter to Wet Mix: Slowly pour cooled butter into wet mixture while mixing to avoid scrambling eggs. Combine well.
  10. Prepare Cream Cheese Base: Without cleaning bowl, beat softened cream cheese until smooth and creamy, avoiding overbeating. Add sugar and mix just until combined.
  11. Combine Mixtures: Add sour cream-butter mixture to cream cheese mixture and beat until smooth without lumps.
  12. Fill Crust: Pour batter into cooled crust. Tap pan on counter to release air bubbles; wait 10 minutes and pop any visible bubbles with a toothpick.
  13. Prepare Water Bath: Boil large pot of water. Place a metal 9×13 pan on lowest oven rack; place second rack in center. Oven remains at 325°F.
  14. Bake with Steam: Place cheesecake on center rack. Carefully pour boiling water into pan on lowest rack, filling halfway up sides. Return racks and close oven door quickly.
  15. Bake 70 Minutes: Bake undisturbed for 70 minutes. Do not open oven door.
  16. Turn Off Oven: After 70 minutes, turn oven off but keep door shut. Cheesecake will still wobble; let it finish baking in residual heat.
  17. Cool in Oven: Leave cheesecake in oven with door closed for at least 4 hours or overnight until completely cooled to room temperature.
  18. Refrigerate: Transfer cheesecake to refrigerator for 4–8 hours for full chilling.
  19. Release and Slice: Carefully remove springform ring. Slice with sharp knife, wiping blade between cuts for clean slices.
  20. Serve: Serve chilled with toppings like fresh raspberries, strawberry topping, lemon curd, caramel, ganache, or cranberry sauce as desired.
  21. Store Leftovers: Keep covered in refrigerator for 2–3 days to prevent soggy crust.
  22. Freeze Instructions: To freeze whole cheesecake, cool completely, wrap tightly in plastic wrap and foil, freeze up to 3–4 months. Thaw in fridge 12–24 hours. For slices, flash freeze separated slices 3 hours, then wrap individually and freeze.

Notes

  • Using browned butter in both crust and filling adds a rich, nutty flavor depth.
  • Bringing cream cheese and eggs to room temperature helps achieve a smooth, lump-free batter.
  • Baking cheesecake in a steam water bath prevents cracks and creates a silky texture.
  • If not concerned about cracks, you can skip the water bath and bake directly.
  • Smoothing out air bubbles after pouring the batter avoids holes in the final cheesecake.
  • Do not open the oven during baking or cooling to prevent temperature fluctuations and cracks.
  • Not covering while initially refrigerating avoids condensation on cheesecake surface.
  • Leftover cheesecake crust may get soggy after a few days; consume within 2–3 days for best texture.
  • Freezing cheesecake requires thorough wrapping to prevent freezer burn and preserve texture.

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Find it online: https://fastcookingfun.com/classic-cheesecake-recipe/