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Homemade Classic Cheesecake Recipe

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★★★★★

4.8 from 128 reviews

This homemade cheesecake recipe features a buttery graham cracker crust and a creamy, smooth cream cheese filling baked in a water bath. The result is a rich and velvety cheesecake with a tender texture and a perfectly baked edge and center. This approach ensures minimal cracking and a classic taste that’s perfect for any occasion.

Ingredients

Scale

Crust

  • 2 cups (220-230g) graham cracker crumbs (about 14–16 crackers)
  • 1/4 cup (54g) brown sugar
  • 1/4 tsp cinnamon
  • 6 Tbsp (86g) unsalted butter, melted

Cheesecake Filling

  • 24 oz (678g) full-fat cream cheese, room temperature
  • 1 cup (198g) granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs

Other

  • One oven-safe turkey bag (for water bath, optional)

Instructions

  1. Prepare the crust: In a small bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the mixture evenly into the bottom and slightly up the sides of an 8 or 9-inch springform pan using the bottom of a cup or your hands to compact it firmly.
  2. Bake the crust: Preheat your oven to 350°F (177°C). Bake the crust for 8-10 minutes until golden brown. Remove from the oven and let it cool to room temperature. Reduce the oven temperature to 325°F (163°C) for baking the cheesecake.
  3. Make the cheesecake filling: In a stand mixer or with a hand mixer, beat the cream cheese, granulated sugar, and vanilla extract on medium speed until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing just until combined after each addition. Mix for one more minute carefully to avoid overmixing the batter.
  4. Prepare for water bath baking: Pour the cheesecake batter over the cooled crust in the springform pan. Place the pan inside an oven-safe turkey bag, rolling down the top to prevent it from covering the cheesecake, or wrap the pan tightly with three large sheets of heavy-duty aluminum foil to prevent water leakage during baking.
  5. Set up the water bath: Place the springform pan in a large roasting pan and carefully pour hot water to fill the roasting pan about 1 inch deep to create a water bath. This helps the cheesecake bake evenly and prevents cracking.
  6. Bake the cheesecake: Bake in the 325°F (163°C) oven for 60-75 minutes. The cheesecake is done when the edges are set but the center still slightly wobbles when gently shaken.
  7. Cool the cheesecake: Turn off the oven and carefully remove the springform pan from the water bath and oven-safe bag or foil. Place the cheesecake on a baking sheet and return it to the turned-off oven with the door cracked open. Let it cool gradually to room temperature over 1-2 hours.
  8. Refrigerate overnight: Once cooled, loosely cover the cheesecake with foil and refrigerate it overnight to fully set and develop flavor.
  9. Serve: Remove the springform side, use a small spatula to gently loosen any stuck edges, and unmold the cheesecake. Add any desired toppings, slice, and serve chilled.

Notes

  • Using a water bath prevents the cheesecake from cracking and helps create a smooth texture.
  • Do not overmix the batter to avoid incorporating excess air, which can cause cracks.
  • Allow the cheesecake to cool slowly in the turned-off oven to prevent sudden temperature changes that can cause cracking.
  • The oven-safe turkey bag or heavy-duty foil wrapping helps prevent water from leaking into the cheesecake during the water bath.
  • Refrigerating overnight enhances the texture and flavor.

Keywords: homemade cheesecake, graham cracker crust, baked cheesecake, water bath cheesecake, creamy dessert

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