The BEST Classic Cheesecake Recipe – Creamy, Rich & Foolproof

There’s something truly magical about that first bite of a perfectly executed The BEST Classic Cheesecake. The way the fork glides through the velvety center, the subtle tang of cream cheese balanced with just the right sweetness, and that buttery graham cracker crust that adds the perfect textural contrast. Whether you’re planning a special family gathering or simply craving a slice of decadence after a long week, this traditional New York style cheesecake recipe delivers restaurant-quality results right in your own kitchen. As someone who has tested countless cheesecake recipes over the years, I can confidently say this homemade cheesecake with sour cream topping stands above the rest with its rich, creamy texture and balanced flavor profile that will impress even the most discerning dessert lovers.

Why You’ll Love This The BEST Classic Cheesecake

• ✅ This foolproof cheesecake recipe for beginners yields professional results with simple techniques
• ✅ The rich and velvety cheesecake dessert features the perfect balance of sweetness and tang
• ✅ A traditional New York style cheesecake recipe that’s become the most requested dessert at family gatherings
• ✅ The creamy classic cheesecake with graham cracker crust can be prepared ahead for stress-free entertaining
• ✅ Each bite delivers that signature melt-in-your-mouth texture you expect from the perfect cheesecake
• ✅ Versatile base recipe allows for countless classic cheesecake with fruit topping variations

Ingredients for The BEST Classic Cheesecake

Graham Cracker Crust

• 2 cups (280g) honey graham cracker crumbs (about 2 sleeves) (regular or gluten-free)
• 1/3 cup (70g) granulated sugar
• 1/2 teaspoon cinnamon
• Pinch of salt
• 1/2 cup (110g) unsalted butter, melted

Cheesecake Filling

• 4 blocks (32oz total) Philadelphia full-fat cream cheese, softened
• 1 1/4 cups (255g) granulated sugar
• 2 tablespoons cornstarch
• 3 large eggs + 1 egg yolk, room temperature
• 2 teaspoons vanilla bean paste (or 1 tablespoon vanilla extract)
• 1 cup (250g) sour cream

Strawberry Topping

• 1 pint fresh strawberries, halved or quartered
• 2 tablespoons granulated sugar

Ingredient Notes:

• For the best texture, use only full-fat cream cheese and sour cream
• Room temperature ingredients are essential for a smooth, lump-free batter
• For gluten-free option, use certified gluten-free graham crackers
• Vanilla bean paste adds beautiful flecks and enhanced flavor, but extract works well too

How to Make The BEST Classic Cheesecake – Step by Step

Preparing the Crust

Step 1: Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least halfway up the sides to prevent water from seeping in during baking.

Step 2: In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and salt. Pour in the melted butter and mix until the mixture resembles wet sand.

Step 3: Press the mixture firmly into the bottom and about 1 inch up the sides of your prepared springform pan. Use the bottom of a measuring cup to compact the crust evenly.

Step 4: Bake the crust for 10 minutes until lightly golden. Remove from oven and let cool while preparing the filling. Keep the oven on.

Making the Perfect Cheesecake Filling

Step 5: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium-low speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides and bottom of the bowl.

Step 6: Add the sugar and cornstarch, beating until well incorporated and creamy, about 1-2 minutes. The cornstarch is a key ingredient for how to make the perfect cheesecake from scratch, as it helps stabilize the filling.

Step 7: On low speed, add eggs one at a time, plus the additional yolk, allowing each to incorporate before adding the next. Scrape down the bowl after each addition.

Step 8: Add vanilla bean paste and sour cream, mixing just until combined. Overmixing can incorporate too much air, which can cause cracks.

Baking with a Water Bath

Step 9: Pour the filling into the cooled crust. Tap the pan gently on the counter several times to release any trapped air bubbles.

Step 10: Place the foil-wrapped springform pan in a large roasting pan. Fill the roasting pan with about 1 inch of hot water, creating a water bath that’s essential for simple cheesecake tips for baking success.

Step 11: Carefully transfer to the oven and bake for 65-75 minutes. The center should still be slightly jiggly (about a 3-inch diameter in the center), while the outer portions should be more set.

Step 12: Turn off the oven, crack the door open about 1 inch, and allow the cheesecake to cool gradually for one hour. This slow cooling is one of the most important techniques for preventing cracks in this easy baked cheesecake with vanilla flavor.

Step 13: Remove from the oven, carefully lift out of the water bath, and cool completely on a wire rack for about 2 hours. Once cooled, refrigerate (still in the pan) for at least 6 hours, but preferably overnight.

Preparing the Topping

Step 14: About 30 minutes before serving, toss the fresh strawberries with sugar in a bowl. Let stand until juices begin to release, then arrange on top of the chilled cheesecake.

Pro Tips for Making the Best The BEST Classic Cheesecake

• Room temperature ingredients are non-negotiable – Cold cream cheese will remain lumpy no matter how long you beat it
• Avoid overmixing the batter after adding eggs – This introduces air that can cause cracking
• The water bath is worth the effort – It regulates temperature and creates the perfect environment for slow, even baking
• Use the “jiggle test” rather than a toothpick to check doneness – The center should wiggle slightly like Jell-O
• Let it cool gradually – Rapid temperature changes can cause the dreaded crack on top
• For clean slices, dip your knife in hot water, then wipe dry between each cut

Best Ways to Serve The BEST Classic Cheesecake

This homemade cheesecake with sour cream topping is perfectly delicious on its own, but here are some serving suggestions to elevate your dessert experience:

• Top with classic strawberry topping as described in the recipe
• Try other fruit toppings like blueberry compote, raspberry sauce, or lemon curd
• Drizzle with caramel or chocolate sauce for an indulgent twist
• Serve with a dollop of lightly sweetened whipped cream
• Pair with a shot of espresso or a cup of coffee for the perfect flavor balance
• For a festive touch, add mint leaves and a dusting of powdered sugar

Nutritional Information for The BEST Classic Cheesecake

(Per slice, based on 12 servings)

• Calories: 450 kcal
• Carbohydrates: 35g
• Protein: 7g
• Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 145mg
• Sodium: 330mg
• Sugar: 28g

Storage & Leftovers

This rich and velvety cheesecake dessert actually improves with time as the flavors meld, making it perfect for preparing ahead:

• Refrigerator: Store covered in the refrigerator for up to 5 days. The crust may soften slightly over time.
• Freezing: For longer storage, freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
• Thawing: Thaw frozen cheesecake overnight in the refrigerator before serving.
• Topping: If using fruit toppings, add them just before serving rather than before storing for the best presentation.

Frequently Asked Questions

What causes cracks in a cheesecake and how can I prevent them?

Cracks typically occur from overmixing (which incorporates air), overbaking, or rapid temperature changes. To prevent cracks: use room temperature ingredients, mix just until combined after adding eggs, use a water bath, don’t open the oven door during baking, and cool gradually by turning off the oven and leaving the door cracked.

Can I make The BEST Classic Cheesecake without a water bath?

While a water bath gives the most reliable results for smooth, crack-free cheesecakes, you can skip it. Instead, place a pan of water on the rack below your cheesecake to create humidity in the oven. Be aware that your cheesecake may be more prone to cracking and have a slightly different texture.

How do I know when my cheesecake is done baking?

A perfectly baked cheesecake will still have a slight wobble in the center (about 2-3 inches in diameter). The edges should be more set and perhaps very slightly puffed. It will continue to set as it cools. If the entire surface is completely firm or cracked, it’s overbaked.

Can I use low-fat cream cheese for this cheesecake recipe?

For the best classic cheesecake for family gatherings, full-fat cream cheese is strongly recommended. Low-fat versions contain more moisture and stabilizers that affect both texture and flavor. The result won’t have the same rich, creamy consistency that makes this recipe special.

Conclusion

Mastering The BEST Classic Cheesecake is truly a culinary achievement worth celebrating. With its perfect balance of creamy, tangy, and sweet flavors atop a buttery graham cracker crust, this timeless dessert continues to be a show-stopping favorite for good reason. The techniques you’ve learned here—from properly mixing ingredients to the essential water bath method—will serve you well in all your cheesecake adventures.

What I love most about this foolproof cheesecake recipe for beginners is that despite its impressive appearance, it’s accessible to bakers of all skill levels. Once you’ve mastered this classic version, feel free to experiment with different toppings, flavor additions, or even mini versions for portion control.

Have you made The BEST Classic Cheesecake yet? What’s your favorite topping combination? Share your experience in the comments below, or tag us in your creations on social media—I’d love to see your cheesecake masterpieces!

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