Best Classic Cheesecake Recipe
A classic, easy cheesecake offers a crack-free finish, making it an ultimate dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 3500F and position the rack to lower-middle.
-
Combine graham cracker crumbs, melted butter, sugar, and salt; press the mixture into a foil-wrapped 9-inch springform pan.
-
Pre-bake the crust for 8 minutes, then cool on a wire rack.
-
Concurrently, boil sufficient water to create a 1-inch water bath in a roasting pan.
-
Beat cream cheese and granulated sugar until smooth. Mix in sour cream, vanilla extract, and lemon juice.
-
Add eggs individually, beating just until blended; do not over-mix.
-
Pour the filling over the cooled crust, then place the springform pan into a large roasting pan.
-
Carefully pour the hot water into the roasting pan around the cheesecake, preventing any splashes onto the filling.
-
Bake for 55-70 minutes until the cheesecake center is nearly set.
-
Turn off the oven, open the door slightly, and cool the cheesecake in the water bath for 1 hour.
-
Remove from the oven and water bath; cool completely uncovered at room temperature for up to 2 hours.
-
Cover and refrigerate the cheesecake for a minimum of 4 hours or overnight.
-
Loosen the chilled cheesecake from the pan rim with a knife, remove the rim, then slice and serve.