Let’s make a rich and creamy classic cheesecake that is so good! We will also make a berry sauce to pair with it to make it extra special!
I will show you how to bake the best classic cheesecake with tons of tips to get no cracks on the top
Alright, let’s get baking!
Here’s what you need to make this Classic Cheesecake Recipe
- Measuring cups, spoons or scale
- Stand mixer or handheld mixer
- Large bowl
- Food processor (optional)
- 9″ or 10″ Springform pan
- Large pot
- Roasting pan (or other large pan that fits the springform pan)
- Aluminum foil
- Large oven bag (optional)
Here’s how to make this classic cheesecake recipe
I’m going to give the cliff notes on how to make this classic cheesecake recipe, but if you want to get detailed tips and instructions to create the creamiest cheesecake with no cracks, check out this video below.
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A classic cheesecake crust is typically made with graham crackers, but you can easily change it up with digestive crackers, oreos, or basically any cookies you want to change up the flavor profile to give you a unique taste.
Let me know in the comments below if you mix up the crust flavor. I would love to hear what you use and how it turned out!
PREPARE THE CRUST – Break down the crackers into coarse crumbs. Mix crust ingredients together and press into the springform pan and bake.
PREPARE THE FILLING – Beat the cream cheese until it is smooth and creamy. Add in sour cream, vanilla, salt, lemon zest, and eggs as it calls out in the recipe.
You will then pour the filling onto the crust and bake in a water bath to bake.
Be sure to let it cool in the oven for an hour before removing it to reduce the chance that the top cracks!
Here are some tips to create the creamiest cheesecake with no cracks:
- Use full-fat cream cheese and sour cream. Don’t skimp on the fat or you will lose out a lot of the creamy flavor. Same goes for sugar. You can reduce the sugar, but you will also be losing a lot of the flavor. Opt for cutting smaller slices if you are concerned about the sugar and fat content!
- Make sure you start with room temperature cream cheese, sour cream, and eggs. This will help make sure that your mixture doesn’t separate before you even get it into the oven!
- Add ingredients slowly, and be sure to mix well, but do NOT overmix. You want a light and fluffy mixture, but overmixing your mix will make a really dense cheesecake.
- Bake it low and slow. Baking it at a low temperature will allow it to puff up, but not collapse down on itself and creating cracks on the surface.
- And, while it sounds intimidating but really isn’t a big deal, it is worth it to use a water bath when baking your cheesecake. The steam from the water bath will also help the cheesecake puff up, but not sink afterward, which is, again, important for avoiding cracks on the top of your cheesecake.
This smooth and creamy classic cheesecake with berry sauce is so delicious!
- 1–1/2 cups (185 g) crushed graham cracker crumbs (12 crackers)
- 1/3 cup (65 g) granulated sugar
- 5 tablespoons( 75 g) unsalted butter, melted
- 32 ounces brick-style cream cheese, room temperature
- 1 cup (220 grams) full-fat sour cream, room temperature
- 1 cup (212 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- Before starting, preheat your oven to 325°F (163°C).
- Prepare a 9″ springform pan, line the inside walls with parchment paper and spray the bottom and sides of the pan with a nonstick cooking spray. Set aside
- Pulse graham crackers, granulated sugar, and melted butter together in a food processor. Continue to pulse it until the mixture resembles beach sand, and keeps its form when pressed together.
- Pour the cracker mixture into the bottom of the pan and level it out. Use the bottom of a cup or measuring cup to firmly press the crumbs into an even layer.
- Bake the crust for about 10 minutes, then remove it from the oven and allow it to cool while you make the cheesecake filling.
- Prepare a large pot of water to boil as you prepare the cream cheese mixture.
- Place the softened cream cheese into a large bowl. If you have a paddle for your mixer, you will want to use that to beat the cream cheese. Otherwise, you can use a beater.
- Beat the cream cheese on medium-low until it is smooth and creamy – about 1- 2 minutes.
- Then, add in the sour cream and continue to mix until thoroughly incorporated.
- Add the vanilla, salt. and lemon zest and continue to mix on medium-low. Use your spatula and clean the sides and bottom of the bowl to make sure everything is being incorporated.
- With the mixer on, slowly add in the sugar and continue to mix until thoroughly incorporated.
- Change the mixer to low, and slowly add the eggs one at a time, and continue to mix until well incorporated. This should take a minute or two.
- You can remove the beater. Use a spatula along the sides and bottom of the bowl and mix the mixture a few times to make sure everything is really well incorporated. Set the cream cheese mixture aside.
- Pull out your crust again. Tear off two large sheets of aluminum foil and wrap them around the base. For an extra barrier, because nobody wants a soggy cheesecake crust, I baked my cheesecake in a large oven bag. If you want to try this, you can put the tinfoiled pan inside the bag with the bag pushed down around the sides. Pour the cheesecake into the pan and level it off a bit to make an even layer.
- Tap the cheesecake on the counter a few times to release any bubbles. You can also use a toothpick or skewer to pop any obvious bubbles.
- Pour the boiling water into a large roasting pan until the water is about 1- 1 1/2 inches deep and place the springform pan wrapped with the aluminum foil and oven bag directly in the water.
- Transfer the roasting pan to the oven and bake for about 60-65 minutes at 325°F (163°C). The center of the pan should be slightly jiggly, but otherwise set.
- Turn the oven off and allow the cheesecake to sit in the oven to cool for an hour before removing.
- After an hour, you can remove the cheesecake from the oven and place on a cooling rack. While the cheesecake is still warm, you can use a knife and run around the edges to release it from the pan.
- If you used parchment paper around the edge, you can run it around the outside of the parchment paper, or skip it altogether if you prefer.
- Allow the cheesecake to cool completely before covering with plastic wrap and store it in the fridge overnight – or at least 5 hours at the very minimum if you are really impatient like me.
If you want really clean cuts, fill a tall cup with warm water. Place a chef’s knife in the warm water, then dry it off with a towel before slicing into the cheesecake. Repeat before each cut and you should have really smooth slices!
Store any remaining cheesecake in an airtight container for up to four days.
You can freeze this classic cheesecake for up to 3 months in a tightly sealed freezer safe container. Allow to thaw in the fridge before serving.
Get the berry sauce recipe: https://whiskingupyum.com/mixed-berry-sauce-coulis/
- Category: Cheescake
- Method: Bake
Keywords: Classic cheesecake
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