Classic Creamy Cheesecake with Graham Cracker Crust
A rich, smooth cheesecake featuring a buttery graham cracker crust and silky cream cheese filling. Lemon juice and sour cream add brightness and tang to this dense, indulgent dessert. Baked in a water bath for a crack-free result, then chilled thoroughly before serving.
Ingredients
- 1 ½ cups graham cracker crumbs, from about 12 full sheet graham crackers
- ¼ cup granulated sugar, for crust
- 5 tablespoons unsalted butter, melted
- 32 ounces full-fat brick cream cheese, softened to room temperature
- 1 cup granulated sugar, for filling
- 1 cup full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice(optional)
- 3 large eggs, at room temperature
Instructions
- 1
Adjust oven rack to lower-middle position and preheat to 350°F.
- 2
Grind graham crackers into fine crumbs using a food processor or blender.
- 3
Combine crumbs with sugar in a medium bowl, then stir in melted butter until sandy. Break up any large chunks.
- 4
Pour mixture into an ungreased 9-inch or 10-inch springform pan. Pat down firmly but not heavily using your hand, creating a compact crust on the bottom and partly up the sides. Smooth with the flat bottom of a measuring cup if needed.
- 5
Pre-bake crust for 10 minutes. Remove from oven and place hot pan on a large piece of aluminum foil. Allow to cool slightly.
- 6
Beat cream cheese and sugar together on medium-high speed using a paddle attachment until smooth and creamy, about 2 minutes.
- 7
Add sour cream, vanilla extract, and lemon juice. Beat until fully combined.
- 8
Add eggs one at a time on medium speed, beating after each addition until just blended. Stop mixing after the final egg is incorporated.
- 9
Wrap aluminum foil around the springform pan. Place inside a large roasting pan.
- 10
Pour cheesecake batter over the crust and smooth into an even layer with a rubber spatula or spoon.
- 11
Pour hot water into the roasting pan to a depth of 1 inch. Place in the oven.
- 12
Bake for 55 to 70 minutes or until the center is almost set and slightly wobbles when the pan is gently shaken. Tent with foil halfway through if browning too quickly.
- 13
Turn off the oven, open the door slightly, and let the cheesecake sit in the water bath as it cools for 1 hour.
- 14
Remove from oven and water bath. Cool completely uncovered at room temperature.
- 15
Cover and refrigerate for at least 4 hours or overnight.
- 16
Loosen the chilled cheesecake from the rim with a knife, then remove the rim.
- 17
Cut into slices using a clean sharp knife, wiping and dipping the knife in warm water between each slice.
- 18
Serve with desired toppings.
Tips
Do not pack the crust down heavily or it will become too hard.
Keep cream cheese, sour cream, and eggs at room temperature for a smooth filling.
Avoid over-mixing the batter after eggs are added to prevent deflation and cracking as the cheesecake cools.
A water bath ensures even, gentle cooking and prevents cracks.
For neat slices, wipe the knife clean and dip it in warm water between cuts.
Good to Know
Cover and refrigerate leftover cheesecake for up to 5 days.
Cheesecake can be made up to 1 day in advance. Chill thoroughly before serving.
Serve chilled with desired toppings such as fruit, caramel, chocolate, or compote.
Common Mistakes
Do not pack the crust heavily or it will become hard and unpalatable.
Do not over-mix the batter after adding eggs to avoid deflation and cracking during cooling.
Do not skip the water bath as it prevents uneven cooking and cracks.
Do not open the oven door during baking as temperature fluctuations cause cracking.
Substitutions
Dairy-Free Swaps
General Alternatives
standard brand alternative