Description
This classic cheesecake recipe features a rich and creamy filling atop a buttery graham cracker crust. Baked in a water bath to ensure a smooth, crack-free top, this dessert is perfect for celebrations or any occasion that calls for a decadent treat. With simple ingredients and straightforward steps, it results in a timeless dessert loved by all cheesecake enthusiasts.
Ingredients
Graham Cracker Crust
- 12 graham cracker sheets
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Cheesecake Filling
- 32 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 8 ounces full-fat sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 4 large eggs, room temperature
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to protect it from water seepage during the water bath baking.
- Make Graham Cracker Crust: In a food processor, combine graham crackers, sugar, and salt, and process until fine crumbs form. Add melted butter and pulse until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan using a cup or flat-bottomed glass.
- Bake Crust: Bake the crust for 8-10 minutes until lightly golden brown. Remove from oven and let it cool completely.
- Mix Cheesecake Filling: Using a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium-low speed until smooth. Add sour cream, vanilla extract, lemon juice, and salt; mix on low speed until fully combined.
- Add Eggs: Add eggs one at a time, beating briefly after each addition and scraping down the bowl's sides to incorporate everything evenly. Mix until just combined to avoid overmixing.
- Fill and Remove Air Bubbles: Pour the cheesecake batter over the cooled crust, smoothing the top. Tap the pan gently on the counter to release any trapped air bubbles.
- Prepare Water Bath and Bake: Place the springform pan in a large roasting pan, then carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes until the edges are fully set but the center remains slightly jiggly.
- Cool Gradually: Turn off the oven and prop the door open slightly to let the cheesecake cool slowly for about 1 hour, which helps prevent cracking.
- Remove from Water Bath and Chill: After cooling in the oven, remove the springform pan from the water bath. Take off the foil, place the cheesecake on a wire rack, and cool to room temperature. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set thoroughly.
- Serve: Run a knife around the edges to loosen the cheesecake from the pan, release the springform ring, then carefully loosen the crust from the bottom. Lift the cheesecake with a spatula onto a serving plate, cut into 12 equal slices, and serve chilled.
Notes
- Using room temperature ingredients ensures a smoother batter free of lumps.
- Be careful not to overbeat the batter after adding eggs to avoid incorporating too much air, which can cause cracks.
- The water bath is essential for gentle, even baking and a creamy texture.
- Wrapping the pan with foil prevents water from leaking into the crust during baking.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracking on the surface.
