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The Only Classic Cheesecake Recipe You’ll Ever Need (Ultra Creamy & Foolproof) - Simple, Reliable, Delicious

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Crust: 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar, 6 tablespoons unsalted butter (melted), pinch of salt
  • Filling: 32 oz (4 bricks) full-fat cream cheese, 1 cup granulated sugar, 1/4 cup sour cream, 1/4 cup heavy cream
  • 3 large eggs + 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon cornstarch
  • 1/4 teaspoon fine salt
  • Optional: zest of 1 lemon or 1 teaspoon lemon juice
  • For the pan: 9-inch springform pan, heavy-duty foil

Method
 

  1. Prep the pan: Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks.
  2. Make the crust: Mix graham crumbs, sugar, salt, and melted butter until the texture resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan.
  3. Par-bake crust: Bake 8–10 minutes until lightly fragrant. Cool while you make the filling. Keep the oven at 325°F.
  4. Soften dairy: Ensure cream cheese, sour cream, heavy cream, and eggs are at room temp. This is key for a smooth batter.
  5. Beat the cream cheese: In a mixer on medium-low, beat cream cheese until smooth and creamy, 1–2 minutes. Scrape the bowl well.
  6. Add sugar and cornstarch: Mix in sugar, cornstarch, and salt on low until combined and silky. Avoid whipping in excess air.
  7. Add sour cream, cream, and vanilla: Blend on low until just combined. Scrape the bowl again.
  8. Add eggs: Add eggs and yolk one at a time on low speed, mixing just until incorporated. Stir in lemon zest or juice if using.
  9. Assemble the bath: Pour filling over crust. Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform.
  10. Bake: Bake 55–70 minutes. The edges should be set, with a 2–3 inch jiggly center. Do not overbake.
  11. Cool gradually: Turn off oven, crack the door, and let cheesecake rest inside 45 minutes. Then remove the pan from the water and cool completely on a rack.
  12. Chill: Refrigerate, uncovered, at least 6 hours (preferably overnight). Run a thin knife around the edge, then unmold and slice with a hot, clean knife.