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Classic Baked Cheesecake

This traditional baked cheesecake has a crisp graham cracker base and a rich, smooth cream cheese filling. Baking it in a water bath helps the filling cook gently and evenly, while the gradual cooling process gives the cheesecake time to set without a sudden temperature change.
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Course: Dessert
Keyword: cheesecake, Classic Baked Cheesecake
Prep Time: 45 minutes
Cook Time: 1 hour
Chilling Time: 6 hours
Total Time: 7 hours 45 minutes
Servings: 16

Ingredients

Graham Cracker Crust

  • 1 1/2 cup (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
  • 1/4 cup (50g) granulated sugar
  • 5 tbsp (71g) unsalted butter, melted

Cheesecake

  • 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp fresh lemon juice (optional, but recommended)
  • 3 large eggs, at room temperature

Instructions

  • Position an oven rack in the lower-middle part of the oven. Preheat the oven to 350°F (177°C).
  • Prepare the crust. If using whole graham crackers, process or blend them into fine crumbs. Transfer the crumbs to a medium bowl and mix in the granulated sugar. Stir in the melted butter until the mixture has a sandy consistency, breaking apart any larger clumps. Transfer the mixture to an ungreased 9-inch or 10-inch springform pan. Press it firmly, but not excessively, across the bottom and partway up the sides. A flat-bottomed measuring cup can be used to even out the surface. Bake the crust for 10 minutes, then remove it from the oven and set it aside while making the filling.
  • Prepare the cheesecake filling. Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed for about 2 minutes, until smooth and creamy. Add the sour cream, vanilla extract, and lemon juice, and mix until completely incorporated. Reduce to medium speed and add the eggs one at a time, mixing only until each egg disappears into the batter before adding the next. Stop mixing as soon as the final egg is incorporated to avoid adding too much air. The finished batter will measure close to 6 cups.
  • Set up the water bath. Bring a kettle or pot of water to a boil. You will need enough hot water to reach approximately 1 inch deep in the roasting pan. While the water heats, carefully wrap the outside of the springform pan with 1 or 2 sheets of heavy-duty aluminum foil, taking care if the pan is still warm. Set the wrapped springform pan inside a large roasting pan. Pour the cheesecake filling over the baked crust and smooth the top with a spatula. Carefully add the hot water to the roasting pan, then transfer everything to the oven. You may also place the roasting pan in the oven before pouring in the hot water if that is easier.
  • Bake for 55–70 minutes, until the outer portion of the cheesecake is set but the center still moves slightly when the pan is gently tapped or shaken. If the top begins browning too much, loosely cover it with aluminum foil partway through baking. Once the cheesecake reaches the proper consistency, turn off the oven and leave the door slightly open. Keep the cheesecake in the water bath inside the cooling oven for 1 hour. Then remove it from the oven and water bath, discard the foil, and place the springform pan on a cooling rack. Allow the cheesecake to cool completely at room temperature. Once cool, cover it and refrigerate for at least 4 hours or up to 2 days.
  • Before serving, run a knife around the inside edge of the springform pan, then release and remove the outer ring. Slice with a sharp knife. For cleaner cuts, wipe the blade between portions and dip it in warm water before making each new slice.
  • Serve with your preferred toppings. Cover any remaining cheesecake and refrigerate it for up to 4 days.

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Recipe Notes

  • Make ahead: The cheesecake may be prepared the day before serving, since it requires several hours of refrigeration. It can also be frozen for up to 3 months.
  • Useful equipment: Food processor, glass mixing bowl, 9-inch or 10-inch springform pan, handheld or stand mixer, roasting pan, and silicone spatula.
  • Oreo crust option: The graham cracker crust may be replaced with an Oreo cookie crust. Lightly coat the bottom of the springform pan with nonstick spray because an Oreo crust can adhere more strongly to the pan. Pre-bake it as directed for the graham cracker crust.
  • Topping ideas: Raspberry sauce, salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, whipped cream, or a pecan pie-style topping can all be added after the cheesecake has baked and cooled.
  • Alternate water-bath method: Bring enough water to a boil to create a 1-inch-deep layer in a roasting or baking pan. Put the cheesecake on the center rack of the preheated oven. Place a large metal baking or roasting pan on the bottom rack; do not use glass. A 9×13-inch baking pan or an extra-large cast-iron skillet will work. Pour about 1 inch of boiling water into the lower pan and immediately close the oven door so the steam remains inside. With this method, the cheesecake itself does not sit in the water, and the springform pan does not need to be wrapped in foil.
  • Room-temperature ingredients: Bring all refrigerated filling ingredients to room temperature before mixing. This helps the batter blend evenly and reduces the amount of mixing required.
  • For readers without graham crackers: Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake this crust for approximately 12–14 minutes. In countries where tub-style cream cheese is thicker and firmer than typical U.S. cream cheese spread, it may also be suitable for this recipe.

Nutrition

Per serving (based on 16 servings):
Calories: 384kcal | Carbohydrates: 27g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 116mg | Sodium: 260mg | Potassium: 131mg | Fiber: <1g | Sugar: 21g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg
Nutrition values are estimates and can vary depending on the specific brands of ingredients used and the size of each slice.
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