Classic Cheesecake Recipe
A rich, creamy, and smooth classic cheesecake with a buttery graham cracker crust. Perfect for any occasion and no-fail when baked in a water bath.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter
- 32 ounces full-fat brick cream cheese
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 3 large eggs
Instructions
- Step 1 Preheat oven to 350°F. Prepare the graham cracker crust, press into a springform pan, and pre-bake for 10 minutes. Let cool.
- Step 2 Beat cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon juice. Add eggs one at a time, mixing just until combined.
- Step 3 Wrap the springform pan with foil and place in a water bath. Pour batter into pan. Bake 55–70 minutes. Cool in oven with door ajar for 1 hour, then refrigerate 4 hours or overnight.
Notes
Chill overnight for best texture and flavor. Add fruit or chocolate toppings just before serving.