🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 65 (from laksa137)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa065.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://handletheheat.com/ultimate-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://handletheheat.com/ultimate-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/handletheheat.com\/ultimate-cheesecake\/","crawl_time":1775465170,"first_indexed_time":1597217764,"http_code":200,"src_unparsed":"com,handletheheat!\/ultimate-cheesecake\/ s443","src_root_hash":"1597099794234201665","history_drop_reason":null,"meta_title":"Classic Cheesecake Recipe (Creamy & No Cracks)","meta_descriptions":["This classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time."],"attrs_boilerpipe_text":"Tessa's\nRecipe Rundown\nTaste:\nBalanced sweetness with a subtle tang from sour cream and a touch of lemon and vanilla for an elevated flavor.\nTexture:\nUltra smooth, creamy, and dense without being heavy. The crisp crust offers the perfect contrast for the filling.\nEase:\nA little more advanced but totally doable thanks to all of the tips I’ve included.\nWhy You’ll Love This Recipe:\nIt’s been kitchen-tested with meticulous detail so you know it’ll turn out.\nThis post may contain affiliate links. Read our \ndisclosure policy\n.\nThis is THE cheesecake recipe. The one you will want to make again and again!\nThe texture is rich and luscious, the flavor is sweet and tangy, and the gentle water bath ensures bakery-level results every time. If you’ve ever wondered how to make cheesecake that looks as good as it tastes, this recipe is the winner.\nThis recipe is the perfect centerpiece for any birthday party, Easter, or\nChristmas dessert\n. People will be asking what fancy bakery you went to!\nSprinkle of Science\nIngredient Notes\nThere are a few key ingredients that make a world of difference. Here’s what you need to know to be successful.\nCream Cheese\nUse brick-style, full-fat cream cheese only. Spreadable cream cheese contains more air and stabilizers, which can create a gummy texture. In my testing, lower-quality brands baked up slightly watery and rubbery. I prefer Philadelphia. Let it soften completely to room temperature for a smooth batter.\nSour Cream\nAdds tang and creates a silkier texture. You can substitute full-fat plain yogurt, but avoid anything low-fat which can cause excess moisture.\nLemon Zest + Juice\nThis does\nnot\nmake lemon cheesecake. It enhances the tang and balances the richness. If you skip it, the flavor will be flatter.\nEggs\nProvide structure. Make sure they’re room temperature and add them last, mixing just until combined to prevent incorporating too much air (which leads to cracks). I have yet to find a suitable substitute for the eggs.\nGraham Crackers\nI provide both the cup measurement of total cracker crumbs and the weight so you can swap in Biscoff, vanilla wafers, or digestive biscuits if desired.\nHow to Make Cheesecake (Step-by-Step)\n1. Prepare the Pan + Water Bath\nPreheat oven to\n325°F\n. Wrap a 9-inch, 10-cup springform pan in three layers of heavy-duty foil. Spray lightly with nonstick spray.\nThis prevents water from seeping in. You can also wrap the pan inside an\noven-safe roasting bag\nto prevent leaks.\nLearn more about water baths here.\n2. Make the Crust\nCombine graham cracker crumbs, sugar, and melted butter. The texture should resemble wet sand.\nPress firmly into the bottom and halfway up the sides of the pan. Bake for\n10 minutes\n. The crust should look slightly darker and smell toasty.\n3. Beat the Cream Cheese\nBeat softened cream cheese on medium speed until completely smooth. Scrape the bowl thoroughly. This step matters, any lumps now will stay lumps later. Add sugar and beat until smooth.\n4. Add Flavorings\nMix in sour cream, lemon zest, lemon juice, and vanilla. Scrape the bowl again.\n5. Add Eggs (Gently!)\nAdd eggs one at a time, mixing on low just until combined. Do not overmix after adding the eggs otherwise you may incorporate too much air which can lead to cracks.\nTap the pan on the counter to release air bubbles. Pour batter over the cooled crust into the pan.\n6. Bake in a Water Bath\nPlace the filled springform pan inside a large roasting pan and place on the middle rack. Carefully pour boiling water halfway up the sides.\nBake for about\n1 hour 15 minutes\n.\nThe cheesecake is done when:\nThe edges look set and slightly dry.\nThe center jiggles like Jello.\nThe internal temperature reads\n150°F\n.\nDo not wait until the center is fully firm, that’s overbaked. The edges should not wobble, only the center. The gentle cooling process will continue to cook the cheesecake through the center.\n7. Cool Gradually\nTurn off the oven. Crack the door open 1 inch (use a wooden spoon to prop it open if needed) and cool inside for 30–60 minutes. This gentle cooling prevents cracks.\nRemove from water bath, unwrap foil, and run a thin knife around the edge.\nCool completely to room temperature, then refrigerate at least\n5 hours or overnight\nbefore slicing.\nStorage & Make Ahead\nThis cheesecake will last for 3 days in the fridge. Any longer and the crust will become mushy.\nTo freeze\n, wrap the whole chilled cheesecake or slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator.\nFAQs\nWhat if I don’t have graham crackers?\nI’ve included both the volume measurement of the graham crackers and the weight measurement, so you can swap in any other crushed cracker, cookie, or biscuit. Some other cheesecake crust ideas:\n– Vanilla wafers\n– Digestive biscuits\n– Speculoos \/ Biscoff cookies\n– Amaretti cookies\nWhy is there lemon in this cheesecake recipe?\nThere’s just enough lemon zest and juice to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like\nlemon cheesecake.\nWhat pan is best for cheesecake?\nThis particular cheesecake recipe requires a 10-cup, 9-inch diameter\nspringform pan like this one.\nNot all springform pans are made equally. You want one that’s heavy-duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan.\nJust because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Every brand may vary slightly. Luckily for this recipe, the batter can stand close to 1\/4-inch from the top of the pan since it won’t rise much in the oven thanks to the water bath.\nHow do you prevent cheesecake cracks?\nUse a water bath, avoid over-mixing the eggs into the batter, bake to 150°F internal temperature, and cool gradually. Cracks are almost always caused by overbaking, over-mixing once the eggs are added, or sudden temperature changes.\nCan this recipe be made into mini cheesecakes?\nYes, bake in two\nstandard-sized muffin tins\nlined with paper or foil liners. Divide crust mixture evenly among cavities and bake at 325°F for 5 minutes. Set aside to cool. Fill with cheesecake batter and bake for 17 to 20 minutes – no water bath needed. Allow to cool completely, then chill in the refrigerator overnight.\nPrep Time\n30\nminutes\nCook Time\n2\nhours\n40\nminutes\nInactive Time\n4\nhours\nTotal Time\n7\nhours\n10\nminutes\nReview Recipe\nPrint Recipe\nThis classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time.\nEmail This Recipe\nEnter your email, and we’ll send it to your inbox.\nFor the crust:\n▢\n1 3\/4\ncups\n(230 grams) graham crackers crumbs\n(about 15 whole graham crackers)\n▢\n2\ntablespoons\ngranulated sugar\n▢\n6\ntablespoons\n(85 grams) unsalted butter,\nmelted\nFor the filling:\n▢\n32\nounces\n(907 grams) cream cheese,\ncompletely softened to room temperature\n▢\n1 1\/4\ncups\n(250 grams) granulated sugar\n▢\n2\/3\ncup\n(173 grams) sour cream or plain full fat yogurt,\nat room temperature\n▢\n1\nlemon,\nzested\n▢\n1\nteaspoon\nfresh lemon juice\n▢\n2\nteaspoons\nvanilla extract\n▢\n4\nlarge eggs,\nat room temperature\nFor the topping:\n▢\n12\nounces\n(340 grams) fresh raspberries\n▢\n2\ntablespoons\ngranulated sugar\n▢\n1\nteaspoon\nlemon juice\nFor baking the cheesecake:\n▢\nBoiling water,\nfor the water bath\nPreheat the oven to 325°F.\nPrepare a\n9-inch springform pan\nfor a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray.\nMake the crust:\nIn a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature.\nMake the filling:\nIn a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, juice, and vanilla and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix.\nPour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath, so it’s okay if the batter fills up most of the springform pan.\nPlace the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an\ninstant-read thermometer\ninserted into the center. Err on the side of underbaking rather than overbaking.\nTurn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming.\nRemove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.\nOnce completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.\nMake the topping:\nIn a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side.\nRelease the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve.\nThis recipe is best made as written without substitutions. I do not recommend skipping the water bath!\nBe sure your cream cheese, sour cream, and eggs are COMPLETELY at room temperature.\nPlace\nspringform pan\nin an\noven-safe roasting bag\n, if desired, for additional water bath leakage prevention. \nThis recipe was originally published in 2016 and has been updated with recipe improvements, additional recipe tips, and new photos. Photos by Ashley McLaughlin.","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2613699269371&pd[em]=<hashed_email_address>&noscript=1)\n\n![](https:\/\/www.facebook.com\/tr?id=182334745437118&ev=PageView&noscript=1)\n\n[Skip to content](https:\/\/handletheheat.com\/ultimate-cheesecake\/#main)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20148%20106'%3E%3C\/svg%3E)![](https:\/\/handletheheat.com\/wp-content\/uploads\/2025\/08\/HTH-CookieHandbook-3D-Book-FrontBack.png)](https:\/\/handletheheat.com\/cookbook-sales-page)\n\n[ORDER MY COOKBOOK](https:\/\/handletheheat.com\/cookbook-sales-page)\n\n## Surprise Recipe *Selector*\n### What would you like to bake?\nSelect a category, then spin\\!\n\nCookies\n\nCake\n\nBread\n\nPie\n\nBars\n\nCupcakes\n\nChocolate\n\nBrownies\n\nMuffins\n\nCheesecake\n\nSavory\n\nIce Cream\n\nBreakfast\n\nDonuts\n\nDessert\n\nSpring\n\nSelect a Category First\n\n###\n\nRecipe Generator\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2080%2047'%3E%3C\/svg%3E)![](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/Latest.svg)](https:\/\/handletheheat.com\/recipes\/)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20148%20106'%3E%3C\/svg%3E)\n\n![](https:\/\/handletheheat.com\/wp-content\/uploads\/2025\/08\/HTH-CookieHandbook-3D-Book-FrontBack.png)\n\nWANT TO BAKE PERFECT COOKIES? [ORDER MY COOKBOOK](https:\/\/handletheheat.com\/cookbook-sales-page)\n\n[![Handle the Heat](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20554%20129'%3E%3C\/svg%3E)![Handle the Heat](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/HandleTheHeat-Final-Horizontal-LogoR-Color.svg)](https:\/\/handletheheat.com\/)\n\n- [Start Here](https:\/\/handletheheat.com\/start-here\/)\n- [Recipes](https:\/\/handletheheat.com\/recipes\/)\n- [Baking Science](https:\/\/handletheheat.com\/category\/baking-science\/)\n- [About](https:\/\/handletheheat.com\/about\/)\n  - [About Tessa](https:\/\/handletheheat.com\/about-me\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20142%20118'%3E%3C\/svg%3E)![](https:\/\/handletheheat.com\/wp-content\/plugins\/handle-the-heat-plugin\/images\/latest.svg)](https:\/\/handletheheat.com\/recipes)\n\n[![Handle the Heat](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20554%20129'%3E%3C\/svg%3E)![Handle the Heat](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/HandleTheHeat-Final-Horizontal-LogoR-Color.svg)](https:\/\/handletheheat.com\/)\n\n[Home![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2022%2024'%3E%3C\/svg%3E)![](https:\/\/handletheheat.com\/wp-content\/plugins\/handle-the-heat-plugin\/images\/breadcrumbs-home.png)](https:\/\/handletheheat.com\/)\n\n→ [Recipe Index](https:\/\/handletheheat.com\/recipes\/) → [Cheesecake Recipes](https:\/\/handletheheat.com\/category\/cheesecake\/)\n## Ultimate Classic Cheesecake\n5977 hours hrs 10 minutes mins\n\n![Tessa Arias](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2096%2096'%3E%3C\/svg%3E)\n\n![Tessa Arias](https:\/\/secure.gravatar.com\/avatar\/0635924984d930c6ee541526d5ff220da5d214cdbef046e7c87ba0d1b26bec69?s=96&r=g)\n\nAuthor:\n\n[Tessa Arias](https:\/\/handletheheat.com\/about-me)\n\nModified: February 23, 2026\n\nThis classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time.\n\n[Jump to Recipe](https:\/\/handletheheat.com\/ultimate-cheesecake\/#recipe) [Email me this recipe](https:\/\/handletheheat.com\/ultimate-cheesecake\/#email-recipe)\n\n[Watch Video](https:\/\/handletheheat.com\/ultimate-cheesecake\/#wprm-recipe-video-container-29748)\n\n## *Tessa's* Recipe Rundown\n**Taste:** Balanced sweetness with a subtle tang from sour cream and a touch of lemon and vanilla for an elevated flavor.  \n **Texture:** Ultra smooth, creamy, and dense without being heavy. The crisp crust offers the perfect contrast for the filling.  \n **Ease:** A little more advanced but totally doable thanks to all of the tips I’ve included.  \n **Why You’ll Love This Recipe:** It’s been kitchen-tested with meticulous detail so you know it’ll turn out.\n\n*This post may contain affiliate links. Read our [disclosure policy](https:\/\/handletheheat.com\/policies\/privacy-policy\/).*\n\n![](https:\/\/handletheheat.com\/wp-content\/uploads\/2016\/08\/ultimate-cheesecake-recipe-42-180x180.jpg)\n\n![](https:\/\/handletheheat.com\/wp-content\/uploads\/2016\/08\/ultimate-cheesecake-recipe-4-180x180.jpg)\n\n![](https:\/\/handletheheat.com\/wp-content\/uploads\/2016\/08\/ultimate-cheesecake-recipe3-180x180.jpg)\n\n![](https:\/\/handletheheat.com\/wp-content\/uploads\/2016\/08\/ultimate-cheesecake-recipe2-180x180.jpg)\n\n![](https:\/\/handletheheat.com\/wp-content\/uploads\/2016\/08\/ultimate-cheesecake-recipe-180x180.jpg)\n\nThis is THE cheesecake recipe. The one you will want to make again and again\\!\n\n## Table of *Contents*\nSee All\n\nSee Less\n\n1. [Ingredient Notes](https:\/\/handletheheat.com\/ultimate-cheesecake\/#h-ingredient-notes)\n2. [How to Make Cheesecake (Step-by-Step)](https:\/\/handletheheat.com\/ultimate-cheesecake\/#h-how-to-make-cheesecake-step-by-step)\n3. [Storage & Make Ahead](https:\/\/handletheheat.com\/ultimate-cheesecake\/#h-storage-amp-make-ahead)\n4. [FAQs](https:\/\/handletheheat.com\/ultimate-cheesecake\/#h-faqs)\n5. [Ultimate Cheesecake](https:\/\/handletheheat.com\/ultimate-cheesecake\/#toc-ultimate-cheesecake)\n6. [Email This Recipe](https:\/\/handletheheat.com\/ultimate-cheesecake\/#toc-email-this-recipe)\n\nThe texture is rich and luscious, the flavor is sweet and tangy, and the gentle water bath ensures bakery-level results every time. If you’ve ever wondered how to make cheesecake that looks as good as it tastes, this recipe is the winner.\n\n![slice of cheesecake with fresh raspberries and a slice of lemon on top to garnish. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201500'%3E%3C\/svg%3E)\n\n![slice of cheesecake with fresh raspberries and a slice of lemon on top to garnish. ](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/01\/cheesecake-recipe.jpg)\n\nReader Love\n\nI made this cheesecake recently, and I’m STILL thinking about it. It was that good! Whomever reads this and may still be feeling intimidated by making it, do not fret! Just take it slow, and do every single process. Have fun, enjoy the steps and it’ll turn out wonderful\\!\n\n–\n\nKelli\n\n![slice of cheesecake with a bite taken out, topped with raspberry sauce and fresh raspberries, on a plate with a fork.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201500'%3E%3C\/svg%3E)\n\n![slice of cheesecake with a bite taken out, topped with raspberry sauce and fresh raspberries, on a plate with a fork.](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/01\/cheesecake.png)\n\nThis recipe is the perfect centerpiece for any birthday party, Easter, or [Christmas dessert](https:\/\/handletheheat.com\/category\/christmas\/ \"Christmas Desserts\"). People will be asking what fancy bakery you went to\\!\n\n![graphic of Tessa Arias of Handle the Heat holding a whisk.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20180%20180'%3E%3C\/svg%3E)\n\n![graphic of Tessa Arias of Handle the Heat holding a whisk.](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/12\/tessas-tip-180x180.png)\n\nSprinkle of Science\n## Ingredient Notes\nThere are a few key ingredients that make a world of difference. Here’s what you need to know to be successful.\n\n**Cream Cheese**  \nUse brick-style, full-fat cream cheese only. Spreadable cream cheese contains more air and stabilizers, which can create a gummy texture. In my testing, lower-quality brands baked up slightly watery and rubbery. I prefer Philadelphia. Let it soften completely to room temperature for a smooth batter.\n\n**Sour Cream**  \nAdds tang and creates a silkier texture. You can substitute full-fat plain yogurt, but avoid anything low-fat which can cause excess moisture.\n\n**Lemon Zest + Juice**  \nThis does *not* make lemon cheesecake. It enhances the tang and balances the richness. If you skip it, the flavor will be flatter.\n\n**Eggs**  \nProvide structure. Make sure they’re room temperature and add them last, mixing just until combined to prevent incorporating too much air (which leads to cracks). I have yet to find a suitable substitute for the eggs.\n\n**Graham Crackers**  \nI provide both the cup measurement of total cracker crumbs and the weight so you can swap in Biscoff, vanilla wafers, or digestive biscuits if desired.\n\n![classic cheesecake being prepared for a water bath, by being wrapped in layers of foil and an oven-safe bag.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201500'%3E%3C\/svg%3E)\n\n![classic cheesecake being prepared for a water bath, by being wrapped in layers of foil and an oven-safe bag.](https:\/\/handletheheat.com\/wp-content\/uploads\/2023\/07\/classic-cheesecake-recipe.png)\n\n## How to Make Cheesecake (Step-by-Step)\n### 1\\. Prepare the Pan + Water Bath\nPreheat oven to **325°F**. Wrap a 9-inch, 10-cup springform pan in three layers of heavy-duty foil. Spray lightly with nonstick spray.\n\nThis prevents water from seeping in. You can also wrap the pan inside an **oven-safe roasting bag** to prevent leaks. [Learn more about water baths here.](https:\/\/handletheheat.com\/cheesecake-water-bath\/)\n\n![side by side comparison of cheesecakes baked with and without water baths](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%20667'%3E%3C\/svg%3E)\n\n![side by side comparison of cheesecakes baked with and without water baths](https:\/\/handletheheat.com\/wp-content\/uploads\/2020\/12\/water-bath-for-cheesecake-side-by-side-comparison-3.jpg)\n### 2\\. Make the Crust\nCombine graham cracker crumbs, sugar, and melted butter. The texture should resemble wet sand.\n\nPress firmly into the bottom and halfway up the sides of the pan. Bake for **10 minutes**. The crust should look slightly darker and smell toasty.\n\n### 3\\. Beat the Cream Cheese\nBeat softened cream cheese on medium speed until completely smooth. Scrape the bowl thoroughly. This step matters, any lumps now will stay lumps later. Add sugar and beat until smooth.\n\n### 4\\. Add Flavorings\nMix in sour cream, lemon zest, lemon juice, and vanilla. Scrape the bowl again.\n\n### 5\\. Add Eggs (Gently!)\nAdd eggs one at a time, mixing on low just until combined. Do not overmix after adding the eggs otherwise you may incorporate too much air which can lead to cracks.\n\nTap the pan on the counter to release air bubbles. Pour batter over the cooled crust into the pan.\n\n### 6\\. Bake in a Water Bath\nPlace the filled springform pan inside a large roasting pan and place on the middle rack. Carefully pour boiling water halfway up the sides.\n\nBake for about **1 hour 15 minutes**.\n\nThe cheesecake is done when:\n\n- The edges look set and slightly dry.\n- The center jiggles like Jello.\n- The internal temperature reads **150°F**.\n\nDo not wait until the center is fully firm, that’s overbaked. The edges should not wobble, only the center. The gentle cooling process will continue to cook the cheesecake through the center.\n\n### 7\\. Cool Gradually\nTurn off the oven. Crack the door open 1 inch (use a wooden spoon to prop it open if needed) and cool inside for 30–60 minutes. This gentle cooling prevents cracks.\n\nRemove from water bath, unwrap foil, and run a thin knife around the edge.\n\nCool completely to room temperature, then refrigerate at least **5 hours or overnight** before slicing.\n## Storage & Make Ahead\nThis cheesecake will last for 3 days in the fridge. Any longer and the crust will become mushy.\n\n**To freeze**, wrap the whole chilled cheesecake or slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator.\n\n![bite taken out of a slice of this classic cheesecake recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201000%201500'%3E%3C\/svg%3E)\n\n![bite taken out of a slice of this classic cheesecake recipe.](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/01\/easy-cheesecake-recipe.jpg)\n\n## FAQs\n******What if I don’t have graham crackers?******\n\nI’ve included both the volume measurement of the graham crackers and the weight measurement, so you can swap in any other crushed cracker, cookie, or biscuit. Some other cheesecake crust ideas:  \n– Vanilla wafers  \n– Digestive biscuits  \n– Speculoos \/ Biscoff cookies  \n– Amaretti cookies\n\n******Why is there lemon in this cheesecake recipe?******\n\nThere’s just enough lemon zest and juice to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like [lemon cheesecake.](https:\/\/handletheheat.com\/lemon-cheesecake\/)\n\n******What pan is best for cheesecake?******\n\nThis particular cheesecake recipe requires a 10-cup, 9-inch diameter [springform pan like this one.](https:\/\/amzn.to\/3qdta4W)  \n  \nNot all springform pans are made equally. You want one that’s heavy-duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan.  \n  \nJust because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Every brand may vary slightly. Luckily for this recipe, the batter can stand close to 1\/4-inch from the top of the pan since it won’t rise much in the oven thanks to the water bath.\n\n**How do you prevent cheesecake cracks?**\n\nUse a water bath, avoid over-mixing the eggs into the batter, bake to 150°F internal temperature, and cool gradually. Cracks are almost always caused by overbaking, over-mixing once the eggs are added, or sudden temperature changes.\n\n**Can this recipe be made into mini cheesecakes?**\n\nYes, bake in two [standard-sized muffin tins](https:\/\/amzn.to\/44w47sz) lined with paper or foil liners. Divide crust mixture evenly among cavities and bake at 325°F for 5 minutes. Set aside to cool. Fill with cheesecake batter and bake for 17 to 20 minutes – no water bath needed. Allow to cool completely, then chill in the refrigerator overnight.\n\n**What else can I top this cheesecake with?**\n\n[Chocolate ganache](https:\/\/handletheheat.com\/how-to-make-chocolate-ganache\/)  \n[Salted caramel sauce](https:\/\/handletheheat.com\/how-to-make-caramel-sauce\/)  \n[Butterscotch sauce](https:\/\/handletheheat.com\/make-butterscotch-sauce\/)  \nWhipped cream  \nFresh fruit  \nFruit compote\n\n![slices of cheesecake with fresh raspberries and some lemon slices for decoration](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20220%20220'%3E%3C\/svg%3E)\n\n![slices of cheesecake with fresh raspberries and some lemon slices for decoration](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/01\/best-cheesecake-recipe-SQUARE-230x230.png)\n\nYields: 12 servings\n\nHow To Make\n\n## Ultimate Cheesecake\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2030%2030'%3E%3C\/svg%3E)\n\n![](https:\/\/secure.gravatar.com\/avatar\/0635924984d930c6ee541526d5ff220da5d214cdbef046e7c87ba0d1b26bec69?s=30&r=g)\n\n[Tessa Arias](https:\/\/handletheheat.com\/about-me\/)\n\nYields: 12 servings\n\nPrep Time 30 minutes mins\n\nCook Time 2 hours hrs 40 minutes mins\n\nInactive Time 4 hours hrs\n\nTotal Time 7 hours hrs 10 minutes mins\n\n[Review Recipe](https:\/\/handletheheat.com\/ultimate-cheesecake\/#comments) [Print Recipe](https:\/\/handletheheat.com\/wprm_print\/ultimate-cheesecake)\n\nPrep Time 30 minutes mins\n\nCook Time 2 hours hrs 40 minutes mins\n\nInactive Time 4 hours hrs\n\nTotal Time 7 hours hrs 10 minutes mins\n\n[Review Recipe](https:\/\/handletheheat.com\/ultimate-cheesecake\/#comments) [Print Recipe](https:\/\/handletheheat.com\/wprm_print\/ultimate-cheesecake)\n\nThis classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time.\n\n## Email This Recipe\nEnter your email, and we’ll send it to your inbox.\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients\n#### For the crust:\n- ▢\n  1 3\/4 cups (230 grams) graham crackers crumbs  (about 15 whole graham crackers)\n- ▢\n  2 tablespoons granulated sugar\n- ▢\n  6 tablespoons (85 grams) unsalted butter, melted\n\n#### For the filling:\n- ▢\n  32 ounces (907 grams) cream cheese, completely softened to room temperature\n- ▢\n  1 1\/4 cups (250 grams) granulated sugar\n- ▢\n  2\/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature\n- ▢\n  1 lemon,  zested\n- ▢\n  1 teaspoon fresh lemon juice\n- ▢\n  2 teaspoons vanilla extract\n- ▢\n  4 large eggs, at room temperature\n\n#### For the topping:\n- ▢\n  12 ounces (340 grams) fresh raspberries\n- ▢\n  2 tablespoons granulated sugar\n- ▢\n  1 teaspoon lemon juice\n\n#### For baking the cheesecake:\n- ▢\n  Boiling water, for the water bath\n\n### Instructions\n- Preheat the oven to 325°F.\n- Prepare a [9-inch springform pan](https:\/\/amzn.to\/42899tr) for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray.\n\n#### Make the crust:\n- In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature.\n\n#### Make the filling:\n- In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, juice, and vanilla and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix.\n- Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath, so it’s okay if the batter fills up most of the springform pan.\n- Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an [instant-read thermometer](https:\/\/amzn.to\/3GIW4ih) inserted into the center. Err on the side of underbaking rather than overbaking.\n- Turn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming.\n- Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.\n- Once completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.\n\n#### Make the topping:\n- In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side.\n- Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve.\n\n### Notes\nThis recipe is best made as written without substitutions. I do not recommend skipping the water bath\\!\n\nBe sure your cream cheese, sour cream, and eggs are COMPLETELY at room temperature.\n\nPlace [springform pan](https:\/\/amzn.to\/42899tr) in an [oven-safe roasting bag](https:\/\/amzn.to\/43nMtX5), if desired, for additional water bath leakage prevention.\n\nShow us\\!If you make this recipe, be sure to snap a picture and share it on Instagram with [\\#handletheheat](https:\/\/www.instagram.com\/explore\/tags\/handletheheat) so we can all see\\!\n\n### Share this recipe\n\n### More Easy Cheesecake Recipes:\n- [Ultimate Peanut Butter Cheesecake](https:\/\/handletheheat.com\/ultimate-peanut-butter-cheesecake\/)\n- [Oreo Cheesecake](https:\/\/handletheheat.com\/oreo-cheesecake\/)\n- [Classic Cheesecake Bars](https:\/\/handletheheat.com\/cheesecake-bars\/)\n- [Nutella Cheesecake Bars](https:\/\/handletheheat.com\/nutella-cheesecake-bars\/)\n- [Raspberry Lemonade Cheesecake Bars](https:\/\/handletheheat.com\/raspberry-lemonade-cheesecake-bars\/)\n- [Pumpkin Cheesecake](https:\/\/handletheheat.com\/pumpkin-cheesecake\/)\n\n*This recipe was originally published in 2016 and has been updated with recipe improvements, additional recipe tips, and new photos. Photos by Ashley McLaughlin.*\n\n0 0 votes\n\nRecipe Rating\n\n597 Comments\n\nInline Feedbacks\n\nView all comments\n\n![Naomi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Naomi](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/ovenmit.png)\n\nNaomi\n\n4 days ago\n\nBest cheesecake recipe ever, it’s amazing.\n\nReply\n\n![Rachel](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Rachel](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/ovenmit.png)\n\nRachel\n\n22 days ago\n\nI made this tonight. It was beyond luscious and delicious. I have only made cheesecake one other time in my life. It turned out perfect. The directions were clear and easy to follow. Just another winner from Handle the Heat\\!\n\nReply\n\n![Naomi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2064%2064'%3E%3C\/svg%3E)\n\n![Naomi](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/ovenmit.png)\n\nNaomi\n\n23 days ago\n\nI have been looking for a cheesecake recipe for years that reassembles the best cheesecake I ever tasted. Your recipe is the perfect match for that. Thank you so very much for sharing with everybody.\n\nReply\n\n[« Previous](https:\/\/handletheheat.com\/ultimate-cheesecake\/comment-page-32\/#comments) [1](https:\/\/handletheheat.com\/ultimate-cheesecake\/comment-page-1\/#comments) … [31](https:\/\/handletheheat.com\/ultimate-cheesecake\/comment-page-31\/#comments) [32](https:\/\/handletheheat.com\/ultimate-cheesecake\/comment-page-32\/#comments) 33\n\n## Spring *Recipes*\n[![slice of chocolate cream pie being removed from pie plate](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)![slice of chocolate cream pie being removed from pie plate](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/chocolate-cream-pie-SQUARE-250x250.jpg)](https:\/\/handletheheat.com\/chocolate-cream-pie\/)\n\n### [Chocolate Cream Pie](https:\/\/handletheheat.com\/chocolate-cream-pie\/)\n[Go to Recipe Chocolate Cream Pie](https:\/\/handletheheat.com\/chocolate-cream-pie\/)\n\n[![homemade lemon pound cake loaf with icing on top](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)![homemade lemon pound cake loaf with icing on top](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/03\/lemon-pound-cake-loaf-recipe-SQUARE-250x250.jpg)](https:\/\/handletheheat.com\/lemon-pound-cake-loaf\/)\n\n### [Lemon Pound Cake Loaf](https:\/\/handletheheat.com\/lemon-pound-cake-loaf\/)\n[Go to Recipe Lemon Pound Cake Loaf](https:\/\/handletheheat.com\/lemon-pound-cake-loaf\/)\n\n[![a carrot cake cupcake with its wrapper removed, iced with cream cheese frosting and sprinkled with some crushed walnuts on top.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)![a carrot cake cupcake with its wrapper removed, iced with cream cheese frosting and sprinkled with some crushed walnuts on top.](https:\/\/handletheheat.com\/wp-content\/uploads\/2025\/04\/Carrot-Cake-Cupcakes-SQUARE-250x250.jpg)](https:\/\/handletheheat.com\/perfect-carrot-cupcakes\/)\n\n### [Carrot Cake Cupcakes](https:\/\/handletheheat.com\/perfect-carrot-cupcakes\/)\n[Go to Recipe Carrot Cake Cupcakes](https:\/\/handletheheat.com\/perfect-carrot-cupcakes\/)\n\n[![scones on a serving tray with jam](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20250%20250'%3E%3C\/svg%3E)![scones on a serving tray with jam](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/11\/scones-SQUARE-250x250.png)](https:\/\/handletheheat.com\/how-to-make-perfect-scones\/)\n\n### [How to Make Perfect Scones](https:\/\/handletheheat.com\/how-to-make-perfect-scones\/)\n[Go to Recipe How to Make Perfect Scones](https:\/\/handletheheat.com\/how-to-make-perfect-scones\/)\n\n[More spring Recipes](https:\/\/handletheheat.com\/category\/spring)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20117%20117'%3E%3C\/svg%3E)\n\n![](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/tessa-sidebar.jpg)\n## *Hi\\!* I'm Tessa,\na professionally trained chef, creator of Handle the Heat, and author of The Ultimate Cookie Handbook.\n\nAbout Tessa\n\nJoin our community\n\n- [Instagram](https:\/\/www.instagram.com\/handletheheat)\n- [Facebook](https:\/\/www.facebook.com\/HandletheHeat)\n- [YouTube](https:\/\/www.youtube.com\/user\/TessaAriasTV)\n- [Pinterest](https:\/\/pinterest.com\/handleheat)\n- [X](https:\/\/x.com\/handleheat)\n\n## *The* Science *of* Baking\n[![high-quality chocolate in the process of tempering](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%20768'%3E%3C\/svg%3E)![high-quality chocolate in the process of tempering](https:\/\/handletheheat.com\/wp-content\/uploads\/2020\/11\/chocolate-temper-SQUARE-768x768.jpg)](https:\/\/handletheheat.com\/temper-chocolate\/)\n\n### [How to Temper Chocolate](https:\/\/handletheheat.com\/temper-chocolate\/)\n\n[![a bowl of buttercream made with natural cocoa powder on the left, and the same size bowl of buttercream made with Dutch process cocoa powder on the right](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%20768'%3E%3C\/svg%3E)![a bowl of buttercream made with natural cocoa powder on the left, and the same size bowl of buttercream made with Dutch process cocoa powder on the right](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/02\/Dutch-vs-Natural-Cocoa-Powder-SQUARE-768x768.jpg)](https:\/\/handletheheat.com\/natural-cocoa-vs-dutch-process-cocoa-powder\/)\n\n### [Natural Cocoa vs. Dutch-Process Cocoa Powder](https:\/\/handletheheat.com\/natural-cocoa-vs-dutch-process-cocoa-powder\/)\n\n[![baking powder vs baking soda products in their packaging.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20768%20768'%3E%3C\/svg%3E)![baking powder vs baking soda products in their packaging.](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/10\/baking-powder-vs-baking-soda-SQUARE-768x768.jpg)](https:\/\/handletheheat.com\/baking-soda-vs-baking-powder\/)\n\n### [Baking Soda vs. Baking Powder](https:\/\/handletheheat.com\/baking-soda-vs-baking-powder\/)\n\n[See all baking science posts](https:\/\/handletheheat.com\/category\/baking-science)\n\n## Sign Up for My Newsletter\nJoin 100,000+ bakers who get new recipes, easy tips, and sweet baking science delivered to their inbox every 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Heat\n\n[Newsletter](https:\/\/app.monstercampaigns.com\/c\/klp6xcaxletipuvymkpy\/)\n\n## Surprise Recipe *Selector*\n### What would you like to bake?\nSelect a category, then spin\\!\n\nCookies\n\nCake\n\nBread\n\nPie\n\nBars\n\nCupcakes\n\nChocolate\n\nBrownies\n\nMuffins\n\nCheesecake\n\nSavory\n\nIce Cream\n\nBreakfast\n\nDonuts\n\nDessert\n\nSpring\n\nSelect a Category First\n\n###\n\nRecipe Generator\n\nwpDiscuz\n\nInsert\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20555%20130'%3E%3C\/svg%3E)![](https:\/\/handletheheat.com\/wp-content\/uploads\/2026\/03\/HandleTheHeat-Final-Horizontal-LogoR-Color.png)\n\n- [Start Here](https:\/\/handletheheat.com\/start-here\/)\n- [Recipes](https:\/\/handletheheat.com\/recipes\/)\n- [Baking Science](https:\/\/handletheheat.com\/category\/baking-science\/)\n- [About](https:\/\/handletheheat.com\/about\/)\n  \n  Toggle child menu\n  - [About Tessa](https:\/\/handletheheat.com\/about-me\/)\n\n- [Surprise Recipe Selector](https:\/\/handletheheat.com\/random-bake-generator\/)\n- [Measurement Converter](https:\/\/handletheheat.com\/measurement-converter\/)\n- [Baking Troubleshooter](https:\/\/handletheheat.com\/baking-troubleshooter\/)\n- [Newsletter Sign-Up](https:\/\/app.monstercampaigns.com\/c\/klp6xcaxletipuvymkpy\/)","attrs_readable_markdown":"## *Tessa's* Recipe Rundown\n**Taste:** Balanced sweetness with a subtle tang from sour cream and a touch of lemon and vanilla for an elevated flavor.  \n **Texture:** Ultra smooth, creamy, and dense without being heavy. The crisp crust offers the perfect contrast for the filling.  \n **Ease:** A little more advanced but totally doable thanks to all of the tips I’ve included.  \n **Why You’ll Love This Recipe:** It’s been kitchen-tested with meticulous detail so you know it’ll turn out.\n\n*This post may contain affiliate links. Read our [disclosure policy](https:\/\/handletheheat.com\/policies\/privacy-policy\/).*\n\nThis is THE cheesecake recipe. The one you will want to make again and again\\!\n\nThe texture is rich and luscious, the flavor is sweet and tangy, and the gentle water bath ensures bakery-level results every time. If you’ve ever wondered how to make cheesecake that looks as good as it tastes, this recipe is the winner.\n\n![slice of cheesecake with fresh raspberries and a slice of lemon on top to garnish. ](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/01\/cheesecake-recipe.jpg)\n\n![slice of cheesecake with a bite taken out, topped with raspberry sauce and fresh raspberries, on a plate with a fork.](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/01\/cheesecake.png)\n\nThis recipe is the perfect centerpiece for any birthday party, Easter, or [Christmas dessert](https:\/\/handletheheat.com\/category\/christmas\/ \"Christmas Desserts\"). People will be asking what fancy bakery you went to\\!\n\n![graphic of Tessa Arias of Handle the Heat holding a whisk.](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/12\/tessas-tip-180x180.png)\n\nSprinkle of Science\n## Ingredient Notes\nThere are a few key ingredients that make a world of difference. Here’s what you need to know to be successful.\n\n**Cream Cheese**  \nUse brick-style, full-fat cream cheese only. Spreadable cream cheese contains more air and stabilizers, which can create a gummy texture. In my testing, lower-quality brands baked up slightly watery and rubbery. I prefer Philadelphia. Let it soften completely to room temperature for a smooth batter.\n\n**Sour Cream**  \nAdds tang and creates a silkier texture. You can substitute full-fat plain yogurt, but avoid anything low-fat which can cause excess moisture.\n\n**Lemon Zest + Juice**  \nThis does *not* make lemon cheesecake. It enhances the tang and balances the richness. If you skip it, the flavor will be flatter.\n\n**Eggs**  \nProvide structure. Make sure they’re room temperature and add them last, mixing just until combined to prevent incorporating too much air (which leads to cracks). I have yet to find a suitable substitute for the eggs.\n\n**Graham Crackers**  \nI provide both the cup measurement of total cracker crumbs and the weight so you can swap in Biscoff, vanilla wafers, or digestive biscuits if desired.\n\n![classic cheesecake being prepared for a water bath, by being wrapped in layers of foil and an oven-safe bag.](https:\/\/handletheheat.com\/wp-content\/uploads\/2023\/07\/classic-cheesecake-recipe.png)\n\n## How to Make Cheesecake (Step-by-Step)\n### 1\\. Prepare the Pan + Water Bath\nPreheat oven to **325°F**. Wrap a 9-inch, 10-cup springform pan in three layers of heavy-duty foil. Spray lightly with nonstick spray.\n\nThis prevents water from seeping in. You can also wrap the pan inside an **oven-safe roasting bag** to prevent leaks. [Learn more about water baths here.](https:\/\/handletheheat.com\/cheesecake-water-bath\/)\n\n![side by side comparison of cheesecakes baked with and without water baths](https:\/\/handletheheat.com\/wp-content\/uploads\/2020\/12\/water-bath-for-cheesecake-side-by-side-comparison-3.jpg)\n\n### 2\\. Make the Crust\nCombine graham cracker crumbs, sugar, and melted butter. The texture should resemble wet sand.\n\nPress firmly into the bottom and halfway up the sides of the pan. Bake for **10 minutes**. The crust should look slightly darker and smell toasty.\n\n### 3\\. Beat the Cream Cheese\nBeat softened cream cheese on medium speed until completely smooth. Scrape the bowl thoroughly. This step matters, any lumps now will stay lumps later. Add sugar and beat until smooth.\n\n### 4\\. Add Flavorings\nMix in sour cream, lemon zest, lemon juice, and vanilla. Scrape the bowl again.\n\n### 5\\. Add Eggs (Gently!)\nAdd eggs one at a time, mixing on low just until combined. Do not overmix after adding the eggs otherwise you may incorporate too much air which can lead to cracks.\n\nTap the pan on the counter to release air bubbles. Pour batter over the cooled crust into the pan.\n\n### 6\\. Bake in a Water Bath\nPlace the filled springform pan inside a large roasting pan and place on the middle rack. Carefully pour boiling water halfway up the sides.\n\nBake for about **1 hour 15 minutes**.\n\nThe cheesecake is done when:\n\n- The edges look set and slightly dry.\n- The center jiggles like Jello.\n- The internal temperature reads **150°F**.\n\nDo not wait until the center is fully firm, that’s overbaked. The edges should not wobble, only the center. The gentle cooling process will continue to cook the cheesecake through the center.\n\n### 7\\. Cool Gradually\nTurn off the oven. Crack the door open 1 inch (use a wooden spoon to prop it open if needed) and cool inside for 30–60 minutes. This gentle cooling prevents cracks.\n\nRemove from water bath, unwrap foil, and run a thin knife around the edge.\n\nCool completely to room temperature, then refrigerate at least **5 hours or overnight** before slicing.\n## Storage & Make Ahead\nThis cheesecake will last for 3 days in the fridge. Any longer and the crust will become mushy.\n\n**To freeze**, wrap the whole chilled cheesecake or slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator.\n\n![bite taken out of a slice of this classic cheesecake recipe.](https:\/\/handletheheat.com\/wp-content\/uploads\/2021\/01\/easy-cheesecake-recipe.jpg)\n\n## FAQs\n******What if I don’t have graham crackers?******\n\nI’ve included both the volume measurement of the graham crackers and the weight measurement, so you can swap in any other crushed cracker, cookie, or biscuit. Some other cheesecake crust ideas:  \n– Vanilla wafers  \n– Digestive biscuits  \n– Speculoos \/ Biscoff cookies  \n– Amaretti cookies\n\n******Why is there lemon in this cheesecake recipe?******\n\nThere’s just enough lemon zest and juice to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like [lemon cheesecake.](https:\/\/handletheheat.com\/lemon-cheesecake\/)\n\n******What pan is best for cheesecake?******\n\nThis particular cheesecake recipe requires a 10-cup, 9-inch diameter [springform pan like this one.](https:\/\/amzn.to\/3qdta4W)\n\nNot all springform pans are made equally. You want one that’s heavy-duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan.\n\nJust because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Every brand may vary slightly. Luckily for this recipe, the batter can stand close to 1\/4-inch from the top of the pan since it won’t rise much in the oven thanks to the water bath.\n\n**How do you prevent cheesecake cracks?**\n\nUse a water bath, avoid over-mixing the eggs into the batter, bake to 150°F internal temperature, and cool gradually. Cracks are almost always caused by overbaking, over-mixing once the eggs are added, or sudden temperature changes.\n\n**Can this recipe be made into mini cheesecakes?**\n\nYes, bake in two [standard-sized muffin tins](https:\/\/amzn.to\/44w47sz) lined with paper or foil liners. Divide crust mixture evenly among cavities and bake at 325°F for 5 minutes. Set aside to cool. Fill with cheesecake batter and bake for 17 to 20 minutes – no water bath needed. Allow to cool completely, then chill in the refrigerator overnight.\n\nPrep Time 30 minutes\n\nCook Time 2 hours  40 minutes\n\nInactive Time 4 hours\n\nTotal Time 7 hours  10 minutes\n\n[Review Recipe](https:\/\/handletheheat.com\/ultimate-cheesecake\/#comments) [Print Recipe](https:\/\/handletheheat.com\/wprm_print\/ultimate-cheesecake)\n\nThis classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time.\n\n## Email This Recipe\nEnter your email, and we’ll send it to your inbox.\n\n#### For the crust:\n- ▢\n  1 3\/4 cups (230 grams) graham crackers crumbs  (about 15 whole graham crackers)\n- ▢\n  2 tablespoons granulated sugar\n- ▢\n  6 tablespoons (85 grams) unsalted butter, melted\n\n#### For the filling:\n- ▢\n  32 ounces (907 grams) cream cheese, completely softened to room temperature\n- ▢\n  1 1\/4 cups (250 grams) granulated sugar\n- ▢\n  2\/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature\n- ▢\n  1 lemon,  zested\n- ▢\n  1 teaspoon fresh lemon juice\n- ▢\n  2 teaspoons vanilla extract\n- ▢\n  4 large eggs, at room temperature\n\n#### For the topping:\n- ▢\n  12 ounces (340 grams) fresh raspberries\n- ▢\n  2 tablespoons granulated sugar\n- ▢\n  1 teaspoon lemon juice\n\n#### For baking the cheesecake:\n- ▢\n  Boiling water, for the water bath\n\n- Preheat the oven to 325°F.\n- Prepare a [9-inch springform pan](https:\/\/amzn.to\/42899tr) for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray.\n\n#### Make the crust:\n- In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature.\n\n#### Make the filling:\n- In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, juice, and vanilla and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix.\n- Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath, so it’s okay if the batter fills up most of the springform pan.\n- Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an [instant-read thermometer](https:\/\/amzn.to\/3GIW4ih) inserted into the center. Err on the side of underbaking rather than overbaking.\n- Turn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming.\n- Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.\n- Once completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture.\n\n#### Make the topping:\n- In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side.\n- Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve.\n\nThis recipe is best made as written without substitutions. I do not recommend skipping the water bath\\!\n\nBe sure your cream cheese, sour cream, and eggs are COMPLETELY at room temperature.\n\nPlace [springform pan](https:\/\/amzn.to\/42899tr) in an [oven-safe roasting bag](https:\/\/amzn.to\/43nMtX5), if desired, for additional water bath leakage prevention.\n\n*This recipe was originally published in 2016 and has been updated with recipe improvements, additional recipe tips, and new photos. Photos by Ashley McLaughlin.*","meta_canonical":null}

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Meta Title	Classic Cheesecake Recipe (Creamy & No Cracks)
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Boilerpipe Text	Tessa's Recipe Rundown Taste: Balanced sweetness with a subtle tang from sour cream and a touch of lemon and vanilla for an elevated flavor. Texture: Ultra smooth, creamy, and dense without being heavy. The crisp crust offers the perfect contrast for the filling. Ease: A little more advanced but totally doable thanks to all of the tips I’ve included. Why You’ll Love This Recipe: It’s been kitchen-tested with meticulous detail so you know it’ll turn out. This post may contain affiliate links. Read our disclosure policy . This is THE cheesecake recipe. The one you will want to make again and again! The texture is rich and luscious, the flavor is sweet and tangy, and the gentle water bath ensures bakery-level results every time. If you’ve ever wondered how to make cheesecake that looks as good as it tastes, this recipe is the winner. This recipe is the perfect centerpiece for any birthday party, Easter, or Christmas dessert . People will be asking what fancy bakery you went to! Sprinkle of Science Ingredient Notes There are a few key ingredients that make a world of difference. Here’s what you need to know to be successful. Cream Cheese Use brick-style, full-fat cream cheese only. Spreadable cream cheese contains more air and stabilizers, which can create a gummy texture. In my testing, lower-quality brands baked up slightly watery and rubbery. I prefer Philadelphia. Let it soften completely to room temperature for a smooth batter. Sour Cream Adds tang and creates a silkier texture. You can substitute full-fat plain yogurt, but avoid anything low-fat which can cause excess moisture. Lemon Zest + Juice This does not make lemon cheesecake. It enhances the tang and balances the richness. If you skip it, the flavor will be flatter. Eggs Provide structure. Make sure they’re room temperature and add them last, mixing just until combined to prevent incorporating too much air (which leads to cracks). I have yet to find a suitable substitute for the eggs. Graham Crackers I provide both the cup measurement of total cracker crumbs and the weight so you can swap in Biscoff, vanilla wafers, or digestive biscuits if desired. How to Make Cheesecake (Step-by-Step) 1. Prepare the Pan + Water Bath Preheat oven to 325°F . Wrap a 9-inch, 10-cup springform pan in three layers of heavy-duty foil. Spray lightly with nonstick spray. This prevents water from seeping in. You can also wrap the pan inside an oven-safe roasting bag to prevent leaks. Learn more about water baths here. 2. Make the Crust Combine graham cracker crumbs, sugar, and melted butter. The texture should resemble wet sand. Press firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes . The crust should look slightly darker and smell toasty. 3. Beat the Cream Cheese Beat softened cream cheese on medium speed until completely smooth. Scrape the bowl thoroughly. This step matters, any lumps now will stay lumps later. Add sugar and beat until smooth. 4. Add Flavorings Mix in sour cream, lemon zest, lemon juice, and vanilla. Scrape the bowl again. 5. Add Eggs (Gently!) Add eggs one at a time, mixing on low just until combined. Do not overmix after adding the eggs otherwise you may incorporate too much air which can lead to cracks. Tap the pan on the counter to release air bubbles. Pour batter over the cooled crust into the pan. 6. Bake in a Water Bath Place the filled springform pan inside a large roasting pan and place on the middle rack. Carefully pour boiling water halfway up the sides. Bake for about 1 hour 15 minutes . The cheesecake is done when: The edges look set and slightly dry. The center jiggles like Jello. The internal temperature reads 150°F . Do not wait until the center is fully firm, that’s overbaked. The edges should not wobble, only the center. The gentle cooling process will continue to cook the cheesecake through the center. 7. Cool Gradually Turn off the oven. Crack the door open 1 inch (use a wooden spoon to prop it open if needed) and cool inside for 30–60 minutes. This gentle cooling prevents cracks. Remove from water bath, unwrap foil, and run a thin knife around the edge. Cool completely to room temperature, then refrigerate at least 5 hours or overnight before slicing. Storage & Make Ahead This cheesecake will last for 3 days in the fridge. Any longer and the crust will become mushy. To freeze , wrap the whole chilled cheesecake or slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator. FAQs What if I don’t have graham crackers? I’ve included both the volume measurement of the graham crackers and the weight measurement, so you can swap in any other crushed cracker, cookie, or biscuit. Some other cheesecake crust ideas: – Vanilla wafers – Digestive biscuits – Speculoos / Biscoff cookies – Amaretti cookies Why is there lemon in this cheesecake recipe? There’s just enough lemon zest and juice to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like lemon cheesecake. What pan is best for cheesecake? This particular cheesecake recipe requires a 10-cup, 9-inch diameter springform pan like this one. Not all springform pans are made equally. You want one that’s heavy-duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan. Just because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Every brand may vary slightly. Luckily for this recipe, the batter can stand close to 1/4-inch from the top of the pan since it won’t rise much in the oven thanks to the water bath. How do you prevent cheesecake cracks? Use a water bath, avoid over-mixing the eggs into the batter, bake to 150°F internal temperature, and cool gradually. Cracks are almost always caused by overbaking, over-mixing once the eggs are added, or sudden temperature changes. Can this recipe be made into mini cheesecakes? Yes, bake in two standard-sized muffin tins lined with paper or foil liners. Divide crust mixture evenly among cavities and bake at 325°F for 5 minutes. Set aside to cool. Fill with cheesecake batter and bake for 17 to 20 minutes – no water bath needed. Allow to cool completely, then chill in the refrigerator overnight. Prep Time 30 minutes Cook Time 2 hours 40 minutes Inactive Time 4 hours Total Time 7 hours 10 minutes Review Recipe Print Recipe This classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time. Email This Recipe Enter your email, and we’ll send it to your inbox. For the crust: ▢ 1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers) ▢ 2 tablespoons granulated sugar ▢ 6 tablespoons (85 grams) unsalted butter, melted For the filling: ▢ 32 ounces (907 grams) cream cheese, completely softened to room temperature ▢ 1 1/4 cups (250 grams) granulated sugar ▢ 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature ▢ 1 lemon, zested ▢ 1 teaspoon fresh lemon juice ▢ 2 teaspoons vanilla extract ▢ 4 large eggs, at room temperature For the topping: ▢ 12 ounces (340 grams) fresh raspberries ▢ 2 tablespoons granulated sugar ▢ 1 teaspoon lemon juice For baking the cheesecake: ▢ Boiling water, for the water bath Preheat the oven to 325°F. Prepare a 9-inch springform pan for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature. Make the filling: In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, juice, and vanilla and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix. Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath, so it’s okay if the batter fills up most of the springform pan. Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an instant-read thermometer inserted into the center. Err on the side of underbaking rather than overbaking. Turn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming. Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack. Once completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture. Make the topping: In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side. Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve. This recipe is best made as written without substitutions. I do not recommend skipping the water bath! Be sure your cream cheese, sour cream, and eggs are COMPLETELY at room temperature. Place springform pan in an oven-safe roasting bag , if desired, for additional water bath leakage prevention. This recipe was originally published in 2016 and has been updated with recipe improvements, additional recipe tips, and new photos. Photos by Ashley McLaughlin.
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[ORDER MY COOKBOOK](https://handletheheat.com/cookbook-sales-page) [![Handle the Heat](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20554%20129'%3E%3C/svg%3E)![Handle the Heat](https://handletheheat.com/wp-content/uploads/2026/03/HandleTheHeat-Final-Horizontal-LogoR-Color.svg)](https://handletheheat.com/) - [Start Here](https://handletheheat.com/start-here/) - [Recipes](https://handletheheat.com/recipes/) - [Baking Science](https://handletheheat.com/category/baking-science/) - [About](https://handletheheat.com/about/) - [About Tessa](https://handletheheat.com/about-me/) [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20142%20118'%3E%3C/svg%3E)![](https://handletheheat.com/wp-content/plugins/handle-the-heat-plugin/images/latest.svg)](https://handletheheat.com/recipes) [![Handle the Heat](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20554%20129'%3E%3C/svg%3E)![Handle the Heat](https://handletheheat.com/wp-content/uploads/2026/03/HandleTheHeat-Final-Horizontal-LogoR-Color.svg)](https://handletheheat.com/) [Home![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2022%2024'%3E%3C/svg%3E)![](https://handletheheat.com/wp-content/plugins/handle-the-heat-plugin/images/breadcrumbs-home.png)](https://handletheheat.com/) → [Recipe Index](https://handletheheat.com/recipes/) → [Cheesecake Recipes](https://handletheheat.com/category/cheesecake/) ## Ultimate Classic Cheesecake 5977 hours hrs 10 minutes mins ![Tessa Arias](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2096%2096'%3E%3C/svg%3E) ![Tessa Arias](https://secure.gravatar.com/avatar/0635924984d930c6ee541526d5ff220da5d214cdbef046e7c87ba0d1b26bec69?s=96&r=g) Author: [Tessa Arias](https://handletheheat.com/about-me) Modified: February 23, 2026 This classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time. [Jump to Recipe](https://handletheheat.com/ultimate-cheesecake/#recipe) [Email me this recipe](https://handletheheat.com/ultimate-cheesecake/#email-recipe) [Watch Video](https://handletheheat.com/ultimate-cheesecake/#wprm-recipe-video-container-29748) ## Tessa's Recipe Rundown Taste: Balanced sweetness with a subtle tang from sour cream and a touch of lemon and vanilla for an elevated flavor. Texture: Ultra smooth, creamy, and dense without being heavy. The crisp crust offers the perfect contrast for the filling. Ease: A little more advanced but totally doable thanks to all of the tips I’ve included. Why You’ll Love This Recipe: It’s been kitchen-tested with meticulous detail so you know it’ll turn out. This post may contain affiliate links. Read our [disclosure policy](https://handletheheat.com/policies/privacy-policy/). ![](https://handletheheat.com/wp-content/uploads/2016/08/ultimate-cheesecake-recipe-42-180x180.jpg) ![](https://handletheheat.com/wp-content/uploads/2016/08/ultimate-cheesecake-recipe-4-180x180.jpg) ![](https://handletheheat.com/wp-content/uploads/2016/08/ultimate-cheesecake-recipe3-180x180.jpg) ![](https://handletheheat.com/wp-content/uploads/2016/08/ultimate-cheesecake-recipe2-180x180.jpg) ![](https://handletheheat.com/wp-content/uploads/2016/08/ultimate-cheesecake-recipe-180x180.jpg) This is THE cheesecake recipe. The one you will want to make again and again\! ## Table of Contents See All See Less 1. [Ingredient Notes](https://handletheheat.com/ultimate-cheesecake/#h-ingredient-notes) 2. [How to Make Cheesecake (Step-by-Step)](https://handletheheat.com/ultimate-cheesecake/#h-how-to-make-cheesecake-step-by-step) 3. [Storage & Make Ahead](https://handletheheat.com/ultimate-cheesecake/#h-storage-amp-make-ahead) 4. [FAQs](https://handletheheat.com/ultimate-cheesecake/#h-faqs) 5. [Ultimate Cheesecake](https://handletheheat.com/ultimate-cheesecake/#toc-ultimate-cheesecake) 6. [Email This Recipe](https://handletheheat.com/ultimate-cheesecake/#toc-email-this-recipe) The texture is rich and luscious, the flavor is sweet and tangy, and the gentle water bath ensures bakery-level results every time. If you’ve ever wondered how to make cheesecake that looks as good as it tastes, this recipe is the winner. ![slice of cheesecake with fresh raspberries and a slice of lemon on top to garnish. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201500'%3E%3C/svg%3E) ![slice of cheesecake with fresh raspberries and a slice of lemon on top to garnish. ](https://handletheheat.com/wp-content/uploads/2021/01/cheesecake-recipe.jpg) Reader Love I made this cheesecake recently, and I’m STILL thinking about it. It was that good! Whomever reads this and may still be feeling intimidated by making it, do not fret! Just take it slow, and do every single process. Have fun, enjoy the steps and it’ll turn out wonderful\! – Kelli ![slice of cheesecake with a bite taken out, topped with raspberry sauce and fresh raspberries, on a plate with a fork.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201500'%3E%3C/svg%3E) ![slice of cheesecake with a bite taken out, topped with raspberry sauce and fresh raspberries, on a plate with a fork.](https://handletheheat.com/wp-content/uploads/2021/01/cheesecake.png) This recipe is the perfect centerpiece for any birthday party, Easter, or [Christmas dessert](https://handletheheat.com/category/christmas/ "Christmas Desserts"). People will be asking what fancy bakery you went to\! ![graphic of Tessa Arias of Handle the Heat holding a whisk.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20180%20180'%3E%3C/svg%3E) ![graphic of Tessa Arias of Handle the Heat holding a whisk.](https://handletheheat.com/wp-content/uploads/2021/12/tessas-tip-180x180.png) Sprinkle of Science ## Ingredient Notes There are a few key ingredients that make a world of difference. Here’s what you need to know to be successful. Cream Cheese Use brick-style, full-fat cream cheese only. Spreadable cream cheese contains more air and stabilizers, which can create a gummy texture. In my testing, lower-quality brands baked up slightly watery and rubbery. I prefer Philadelphia. Let it soften completely to room temperature for a smooth batter. Sour Cream Adds tang and creates a silkier texture. You can substitute full-fat plain yogurt, but avoid anything low-fat which can cause excess moisture. Lemon Zest + Juice This does not make lemon cheesecake. It enhances the tang and balances the richness. If you skip it, the flavor will be flatter. Eggs Provide structure. Make sure they’re room temperature and add them last, mixing just until combined to prevent incorporating too much air (which leads to cracks). I have yet to find a suitable substitute for the eggs. Graham Crackers I provide both the cup measurement of total cracker crumbs and the weight so you can swap in Biscoff, vanilla wafers, or digestive biscuits if desired. ![classic cheesecake being prepared for a water bath, by being wrapped in layers of foil and an oven-safe bag.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201500'%3E%3C/svg%3E) ![classic cheesecake being prepared for a water bath, by being wrapped in layers of foil and an oven-safe bag.](https://handletheheat.com/wp-content/uploads/2023/07/classic-cheesecake-recipe.png) ## How to Make Cheesecake (Step-by-Step) ### 1\. Prepare the Pan + Water Bath Preheat oven to 325°F. Wrap a 9-inch, 10-cup springform pan in three layers of heavy-duty foil. Spray lightly with nonstick spray. This prevents water from seeping in. You can also wrap the pan inside an oven-safe roasting bag to prevent leaks. [Learn more about water baths here.](https://handletheheat.com/cheesecake-water-bath/) ![side by side comparison of cheesecakes baked with and without water baths](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%20667'%3E%3C/svg%3E) ![side by side comparison of cheesecakes baked with and without water baths](https://handletheheat.com/wp-content/uploads/2020/12/water-bath-for-cheesecake-side-by-side-comparison-3.jpg) ### 2\. Make the Crust Combine graham cracker crumbs, sugar, and melted butter. The texture should resemble wet sand. Press firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes. The crust should look slightly darker and smell toasty. ### 3\. Beat the Cream Cheese Beat softened cream cheese on medium speed until completely smooth. Scrape the bowl thoroughly. This step matters, any lumps now will stay lumps later. Add sugar and beat until smooth. ### 4\. Add Flavorings Mix in sour cream, lemon zest, lemon juice, and vanilla. Scrape the bowl again. ### 5\. Add Eggs (Gently!) Add eggs one at a time, mixing on low just until combined. Do not overmix after adding the eggs otherwise you may incorporate too much air which can lead to cracks. Tap the pan on the counter to release air bubbles. Pour batter over the cooled crust into the pan. ### 6\. Bake in a Water Bath Place the filled springform pan inside a large roasting pan and place on the middle rack. Carefully pour boiling water halfway up the sides. Bake for about 1 hour 15 minutes. The cheesecake is done when: - The edges look set and slightly dry. - The center jiggles like Jello. - The internal temperature reads 150°F. Do not wait until the center is fully firm, that’s overbaked. The edges should not wobble, only the center. The gentle cooling process will continue to cook the cheesecake through the center. ### 7\. Cool Gradually Turn off the oven. Crack the door open 1 inch (use a wooden spoon to prop it open if needed) and cool inside for 30–60 minutes. This gentle cooling prevents cracks. Remove from water bath, unwrap foil, and run a thin knife around the edge. Cool completely to room temperature, then refrigerate at least 5 hours or overnight before slicing. ## Storage & Make Ahead This cheesecake will last for 3 days in the fridge. Any longer and the crust will become mushy. To freeze, wrap the whole chilled cheesecake or slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator. ![bite taken out of a slice of this classic cheesecake recipe.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201000%201500'%3E%3C/svg%3E) ![bite taken out of a slice of this classic cheesecake recipe.](https://handletheheat.com/wp-content/uploads/2021/01/easy-cheesecake-recipe.jpg) ## FAQs ****What if I don’t have graham crackers?** I’ve included both the volume measurement of the graham crackers and the weight measurement, so you can swap in any other crushed cracker, cookie, or biscuit. Some other cheesecake crust ideas: – Vanilla wafers – Digestive biscuits – Speculoos / Biscoff cookies – Amaretti cookies **Why is there lemon in this cheesecake recipe?** There’s just enough lemon zest and juice to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like [lemon cheesecake.](https://handletheheat.com/lemon-cheesecake/) **What pan is best for cheesecake?** This particular cheesecake recipe requires a 10-cup, 9-inch diameter [springform pan like this one.](https://amzn.to/3qdta4W) Not all springform pans are made equally. You want one that’s heavy-duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan. Just because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Every brand may vary slightly. Luckily for this recipe, the batter can stand close to 1/4-inch from the top of the pan since it won’t rise much in the oven thanks to the water bath. How do you prevent cheesecake cracks? Use a water bath, avoid over-mixing the eggs into the batter, bake to 150°F internal temperature, and cool gradually. Cracks are almost always caused by overbaking, over-mixing once the eggs are added, or sudden temperature changes. Can this recipe be made into mini cheesecakes? Yes, bake in two [standard-sized muffin tins](https://amzn.to/44w47sz) lined with paper or foil liners. Divide crust mixture evenly among cavities and bake at 325°F for 5 minutes. Set aside to cool. Fill with cheesecake batter and bake for 17 to 20 minutes – no water bath needed. Allow to cool completely, then chill in the refrigerator overnight. What else can I top this cheesecake with?** [Chocolate ganache](https://handletheheat.com/how-to-make-chocolate-ganache/) [Salted caramel sauce](https://handletheheat.com/how-to-make-caramel-sauce/) [Butterscotch sauce](https://handletheheat.com/make-butterscotch-sauce/) Whipped cream Fresh fruit Fruit compote ![slices of cheesecake with fresh raspberries and some lemon slices for decoration](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20220%20220'%3E%3C/svg%3E) ![slices of cheesecake with fresh raspberries and some lemon slices for decoration](https://handletheheat.com/wp-content/uploads/2021/01/best-cheesecake-recipe-SQUARE-230x230.png) Yields: 12 servings How To Make ## Ultimate Cheesecake ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2030%2030'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/0635924984d930c6ee541526d5ff220da5d214cdbef046e7c87ba0d1b26bec69?s=30&r=g) [Tessa Arias](https://handletheheat.com/about-me/) Yields: 12 servings Prep Time 30 minutes mins Cook Time 2 hours hrs 40 minutes mins Inactive Time 4 hours hrs Total Time 7 hours hrs 10 minutes mins [Review Recipe](https://handletheheat.com/ultimate-cheesecake/#comments) [Print Recipe](https://handletheheat.com/wprm_print/ultimate-cheesecake) Prep Time 30 minutes mins Cook Time 2 hours hrs 40 minutes mins Inactive Time 4 hours hrs Total Time 7 hours hrs 10 minutes mins [Review Recipe](https://handletheheat.com/ultimate-cheesecake/#comments) [Print Recipe](https://handletheheat.com/wprm_print/ultimate-cheesecake) This classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time. ## Email This Recipe Enter your email, and we’ll send it to your inbox. Cook Mode Prevent your screen from going dark ### Ingredients #### For the crust: - ▢ 1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers) - ▢ 2 tablespoons granulated sugar - ▢ 6 tablespoons (85 grams) unsalted butter, melted #### For the filling: - ▢ 32 ounces (907 grams) cream cheese, completely softened to room temperature - ▢ 1 1/4 cups (250 grams) granulated sugar - ▢ 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature - ▢ 1 lemon, zested - ▢ 1 teaspoon fresh lemon juice - ▢ 2 teaspoons vanilla extract - ▢ 4 large eggs, at room temperature #### For the topping: - ▢ 12 ounces (340 grams) fresh raspberries - ▢ 2 tablespoons granulated sugar - ▢ 1 teaspoon lemon juice #### For baking the cheesecake: - ▢ Boiling water, for the water bath ### Instructions - Preheat the oven to 325°F. - Prepare a [9-inch springform pan](https://amzn.to/42899tr) for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray. #### Make the crust: - In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature. #### Make the filling: - In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, juice, and vanilla and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix. - Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath, so it’s okay if the batter fills up most of the springform pan. - Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an [instant-read thermometer](https://amzn.to/3GIW4ih) inserted into the center. Err on the side of underbaking rather than overbaking. - Turn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming. - Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack. - Once completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture. #### Make the topping: - In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side. - Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve. ### Notes This recipe is best made as written without substitutions. I do not recommend skipping the water bath\! Be sure your cream cheese, sour cream, and eggs are COMPLETELY at room temperature. Place [springform pan](https://amzn.to/42899tr) in an [oven-safe roasting bag](https://amzn.to/43nMtX5), if desired, for additional water bath leakage prevention. Show us\!If you make this recipe, be sure to snap a picture and share it on Instagram with [\#handletheheat](https://www.instagram.com/explore/tags/handletheheat) so we can all see\! ### Share this recipe ### More Easy Cheesecake Recipes: - [Ultimate Peanut Butter Cheesecake](https://handletheheat.com/ultimate-peanut-butter-cheesecake/) - [Oreo Cheesecake](https://handletheheat.com/oreo-cheesecake/) - [Classic Cheesecake Bars](https://handletheheat.com/cheesecake-bars/) - [Nutella Cheesecake Bars](https://handletheheat.com/nutella-cheesecake-bars/) - [Raspberry Lemonade Cheesecake Bars](https://handletheheat.com/raspberry-lemonade-cheesecake-bars/) - [Pumpkin Cheesecake](https://handletheheat.com/pumpkin-cheesecake/) This recipe was originally published in 2016 and has been updated with recipe improvements, additional recipe tips, and new photos. Photos by Ashley McLaughlin. 0 0 votes Recipe Rating 597 Comments Inline Feedbacks View all comments ![Naomi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Naomi](https://handletheheat.com/wp-content/uploads/2026/03/ovenmit.png) Naomi 4 days ago Best cheesecake recipe ever, it’s amazing. Reply ![Rachel](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Rachel](https://handletheheat.com/wp-content/uploads/2026/03/ovenmit.png) Rachel 22 days ago I made this tonight. It was beyond luscious and delicious. I have only made cheesecake one other time in my life. It turned out perfect. The directions were clear and easy to follow. Just another winner from Handle the Heat\! Reply ![Naomi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2064%2064'%3E%3C/svg%3E) ![Naomi](https://handletheheat.com/wp-content/uploads/2026/03/ovenmit.png) Naomi 23 days ago I have been looking for a cheesecake recipe for years that reassembles the best cheesecake I ever tasted. Your recipe is the perfect match for that. Thank you so very much for sharing with everybody. Reply [« Previous](https://handletheheat.com/ultimate-cheesecake/comment-page-32/#comments) [1](https://handletheheat.com/ultimate-cheesecake/comment-page-1/#comments) … [31](https://handletheheat.com/ultimate-cheesecake/comment-page-31/#comments) [32](https://handletheheat.com/ultimate-cheesecake/comment-page-32/#comments) 33 ## Spring Recipes [![slice of chocolate cream pie being removed from pie plate](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E)![slice of chocolate cream pie being removed from pie plate](https://handletheheat.com/wp-content/uploads/2026/03/chocolate-cream-pie-SQUARE-250x250.jpg)](https://handletheheat.com/chocolate-cream-pie/) ### [Chocolate Cream Pie](https://handletheheat.com/chocolate-cream-pie/) [Go to Recipe Chocolate Cream Pie](https://handletheheat.com/chocolate-cream-pie/) [![homemade lemon pound cake loaf with icing on top](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E)![homemade lemon pound cake loaf with icing on top](https://handletheheat.com/wp-content/uploads/2021/03/lemon-pound-cake-loaf-recipe-SQUARE-250x250.jpg)](https://handletheheat.com/lemon-pound-cake-loaf/) ### [Lemon Pound Cake Loaf](https://handletheheat.com/lemon-pound-cake-loaf/) [Go to Recipe Lemon Pound Cake Loaf](https://handletheheat.com/lemon-pound-cake-loaf/) [![a carrot cake cupcake with its wrapper removed, iced with cream cheese frosting and sprinkled with some crushed walnuts on top.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E)![a carrot cake cupcake with its wrapper removed, iced with cream cheese frosting and sprinkled with some crushed walnuts on top.](https://handletheheat.com/wp-content/uploads/2025/04/Carrot-Cake-Cupcakes-SQUARE-250x250.jpg)](https://handletheheat.com/perfect-carrot-cupcakes/) ### [Carrot Cake Cupcakes](https://handletheheat.com/perfect-carrot-cupcakes/) [Go to Recipe Carrot Cake Cupcakes](https://handletheheat.com/perfect-carrot-cupcakes/) [![scones on a serving tray with jam](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20250%20250'%3E%3C/svg%3E)![scones on a serving tray with jam](https://handletheheat.com/wp-content/uploads/2021/11/scones-SQUARE-250x250.png)](https://handletheheat.com/how-to-make-perfect-scones/) ### [How to Make Perfect Scones](https://handletheheat.com/how-to-make-perfect-scones/) [Go to Recipe How to Make Perfect Scones](https://handletheheat.com/how-to-make-perfect-scones/) [More spring Recipes](https://handletheheat.com/category/spring) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20117%20117'%3E%3C/svg%3E) ![](https://handletheheat.com/wp-content/uploads/2026/03/tessa-sidebar.jpg) ## Hi\! I'm Tessa, a professionally trained chef, creator of Handle the Heat, and author of The Ultimate Cookie Handbook. 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Readable Markdown	## Tessa's Recipe Rundown Taste: Balanced sweetness with a subtle tang from sour cream and a touch of lemon and vanilla for an elevated flavor. Texture: Ultra smooth, creamy, and dense without being heavy. The crisp crust offers the perfect contrast for the filling. Ease: A little more advanced but totally doable thanks to all of the tips I’ve included. Why You’ll Love This Recipe: It’s been kitchen-tested with meticulous detail so you know it’ll turn out. This post may contain affiliate links. Read our [disclosure policy](https://handletheheat.com/policies/privacy-policy/). This is THE cheesecake recipe. The one you will want to make again and again\! The texture is rich and luscious, the flavor is sweet and tangy, and the gentle water bath ensures bakery-level results every time. If you’ve ever wondered how to make cheesecake that looks as good as it tastes, this recipe is the winner. ![slice of cheesecake with fresh raspberries and a slice of lemon on top to garnish. ](https://handletheheat.com/wp-content/uploads/2021/01/cheesecake-recipe.jpg) ![slice of cheesecake with a bite taken out, topped with raspberry sauce and fresh raspberries, on a plate with a fork.](https://handletheheat.com/wp-content/uploads/2021/01/cheesecake.png) This recipe is the perfect centerpiece for any birthday party, Easter, or [Christmas dessert](https://handletheheat.com/category/christmas/ "Christmas Desserts"). People will be asking what fancy bakery you went to\! ![graphic of Tessa Arias of Handle the Heat holding a whisk.](https://handletheheat.com/wp-content/uploads/2021/12/tessas-tip-180x180.png) Sprinkle of Science ## Ingredient Notes There are a few key ingredients that make a world of difference. Here’s what you need to know to be successful. Cream Cheese Use brick-style, full-fat cream cheese only. Spreadable cream cheese contains more air and stabilizers, which can create a gummy texture. In my testing, lower-quality brands baked up slightly watery and rubbery. I prefer Philadelphia. Let it soften completely to room temperature for a smooth batter. Sour Cream Adds tang and creates a silkier texture. You can substitute full-fat plain yogurt, but avoid anything low-fat which can cause excess moisture. Lemon Zest + Juice This does not make lemon cheesecake. It enhances the tang and balances the richness. If you skip it, the flavor will be flatter. Eggs Provide structure. Make sure they’re room temperature and add them last, mixing just until combined to prevent incorporating too much air (which leads to cracks). I have yet to find a suitable substitute for the eggs. Graham Crackers I provide both the cup measurement of total cracker crumbs and the weight so you can swap in Biscoff, vanilla wafers, or digestive biscuits if desired. ![classic cheesecake being prepared for a water bath, by being wrapped in layers of foil and an oven-safe bag.](https://handletheheat.com/wp-content/uploads/2023/07/classic-cheesecake-recipe.png) ## How to Make Cheesecake (Step-by-Step) ### 1\. Prepare the Pan + Water Bath Preheat oven to 325°F. Wrap a 9-inch, 10-cup springform pan in three layers of heavy-duty foil. Spray lightly with nonstick spray. This prevents water from seeping in. You can also wrap the pan inside an oven-safe roasting bag to prevent leaks. [Learn more about water baths here.](https://handletheheat.com/cheesecake-water-bath/) ![side by side comparison of cheesecakes baked with and without water baths](https://handletheheat.com/wp-content/uploads/2020/12/water-bath-for-cheesecake-side-by-side-comparison-3.jpg) ### 2\. Make the Crust Combine graham cracker crumbs, sugar, and melted butter. The texture should resemble wet sand. Press firmly into the bottom and halfway up the sides of the pan. Bake for 10 minutes. The crust should look slightly darker and smell toasty. ### 3\. Beat the Cream Cheese Beat softened cream cheese on medium speed until completely smooth. Scrape the bowl thoroughly. This step matters, any lumps now will stay lumps later. Add sugar and beat until smooth. ### 4\. Add Flavorings Mix in sour cream, lemon zest, lemon juice, and vanilla. Scrape the bowl again. ### 5\. Add Eggs (Gently!) Add eggs one at a time, mixing on low just until combined. Do not overmix after adding the eggs otherwise you may incorporate too much air which can lead to cracks. Tap the pan on the counter to release air bubbles. Pour batter over the cooled crust into the pan. ### 6\. Bake in a Water Bath Place the filled springform pan inside a large roasting pan and place on the middle rack. Carefully pour boiling water halfway up the sides. Bake for about 1 hour 15 minutes. The cheesecake is done when: - The edges look set and slightly dry. - The center jiggles like Jello. - The internal temperature reads 150°F. Do not wait until the center is fully firm, that’s overbaked. The edges should not wobble, only the center. The gentle cooling process will continue to cook the cheesecake through the center. ### 7\. Cool Gradually Turn off the oven. Crack the door open 1 inch (use a wooden spoon to prop it open if needed) and cool inside for 30–60 minutes. This gentle cooling prevents cracks. Remove from water bath, unwrap foil, and run a thin knife around the edge. Cool completely to room temperature, then refrigerate at least 5 hours or overnight before slicing. ## Storage & Make Ahead This cheesecake will last for 3 days in the fridge. Any longer and the crust will become mushy. To freeze, wrap the whole chilled cheesecake or slices tightly in plastic and place in a freezer bag for up to 2 months. Thaw overnight in the refrigerator. ![bite taken out of a slice of this classic cheesecake recipe.](https://handletheheat.com/wp-content/uploads/2021/01/easy-cheesecake-recipe.jpg) ## FAQs ****What if I don’t have graham crackers?** I’ve included both the volume measurement of the graham crackers and the weight measurement, so you can swap in any other crushed cracker, cookie, or biscuit. Some other cheesecake crust ideas: – Vanilla wafers – Digestive biscuits – Speculoos / Biscoff cookies – Amaretti cookies **Why is there lemon in this cheesecake recipe?** There’s just enough lemon zest and juice to brighten this very rich cheesecake and enhance the tangy flavor. Don’t worry, it doesn’t taste like [lemon cheesecake.](https://handletheheat.com/lemon-cheesecake/) **What pan is best for cheesecake?** This particular cheesecake recipe requires a 10-cup, 9-inch diameter [springform pan like this one.](https://amzn.to/3qdta4W) Not all springform pans are made equally. You want one that’s heavy-duty and sturdy. Avoid dishwashers. Hand washing will extend the life of a springform pan. Just because your pan is 9-inches in diameter doesn’t necessarily mean it has a 10-cup batter volume capacity. Every brand may vary slightly. Luckily for this recipe, the batter can stand close to 1/4-inch from the top of the pan since it won’t rise much in the oven thanks to the water bath. How do you prevent cheesecake cracks? Use a water bath, avoid over-mixing the eggs into the batter, bake to 150°F internal temperature, and cool gradually. Cracks are almost always caused by overbaking, over-mixing once the eggs are added, or sudden temperature changes. Can this recipe be made into mini cheesecakes?** Yes, bake in two [standard-sized muffin tins](https://amzn.to/44w47sz) lined with paper or foil liners. Divide crust mixture evenly among cavities and bake at 325°F for 5 minutes. Set aside to cool. Fill with cheesecake batter and bake for 17 to 20 minutes – no water bath needed. Allow to cool completely, then chill in the refrigerator overnight. Prep Time 30 minutes Cook Time 2 hours 40 minutes Inactive Time 4 hours Total Time 7 hours 10 minutes [Review Recipe](https://handletheheat.com/ultimate-cheesecake/#comments) [Print Recipe](https://handletheheat.com/wprm_print/ultimate-cheesecake) This classic cheesecake recipe is ultra creamy with a buttery graham cracker crust and zero cracks. Includes water bath tips for perfect results every time. ## Email This Recipe Enter your email, and we’ll send it to your inbox. #### For the crust: - ▢ 1 3/4 cups (230 grams) graham crackers crumbs (about 15 whole graham crackers) - ▢ 2 tablespoons granulated sugar - ▢ 6 tablespoons (85 grams) unsalted butter, melted #### For the filling: - ▢ 32 ounces (907 grams) cream cheese, completely softened to room temperature - ▢ 1 1/4 cups (250 grams) granulated sugar - ▢ 2/3 cup (173 grams) sour cream or plain full fat yogurt, at room temperature - ▢ 1 lemon, zested - ▢ 1 teaspoon fresh lemon juice - ▢ 2 teaspoons vanilla extract - ▢ 4 large eggs, at room temperature #### For the topping: - ▢ 12 ounces (340 grams) fresh raspberries - ▢ 2 tablespoons granulated sugar - ▢ 1 teaspoon lemon juice #### For baking the cheesecake: - ▢ Boiling water, for the water bath - Preheat the oven to 325°F. - Prepare a [9-inch springform pan](https://amzn.to/42899tr) for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Spray with nonstick cooking spray. #### Make the crust: - In a medium bowl, combine the graham cracker crumbs, sugar, and butter until the mixture is moistened. Press firmly into the bottom and halfway up the sides of the prepared pan. Place gently on oven rack and bake for 10 minutes. Place gently on a wire rack to cool. Maintain oven temperature. #### Make the filling: - In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the sides and bottom of the bowl as needed. Add the sugar and beat until combined. Add in the sour cream, lemon zest, juice, and vanilla and beat until combined, continuing to scrape down the bowl. Add the eggs, one at a time, and beat until just combined. Be careful not to overmix. - Pour the batter into the foiled-wrapped springform pan. Tap the pan against the counter a few times to release any air bubbles in the batter. The cheesecake won’t rise much while baking in the water bath, so it’s okay if the batter fills up most of the springform pan. - Place the springform pan in a larger roasting pan or deep sauté pan. Place on oven rack then carefully pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake at 325°F for about 1 hour and 15 minutes or until the top looks slightly dry, especially at the edges. If the middle is slightly wobbly like jello, that’s fine. The internal temperature should read 150°F with an [instant-read thermometer](https://amzn.to/3GIW4ih) inserted into the center. Err on the side of underbaking rather than overbaking. - Turn off the oven heat and open the oven door open just by 1-inch. I use a wooden spoon to keep it open. Let the cheesecake cool inside the oven for 30 minutes to 1 hour. This will prevent cracks from forming. - Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake, to make sure it's not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack. - Once completely cooled, refrigerate in the springform pan until completely chilled, at least 5 hours or up to 3 days. Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture. #### Make the topping: - In a small saucepan over medium heat, combine the topping ingredients. Heat, stirring and breaking up the raspberries often, until the raspberries release their juices and begin to form a syrupy sauce, about 5 to 10 minutes. Remove from heat. Using a spatula, press the sauce through a fine mesh strainer into a small bowl to remove the seeds. Let cool completely. Cover with plastic wrap and refrigerate for 1 hour before using. The sauce will be on the thin side. - Release the cheesecake from the pan onto a cake stand or serving plate and top with any desired toppings. Slice using a big sharp knife, running under running hot water and wiping it off in between cuts, for clean slices. Serve. This recipe is best made as written without substitutions. I do not recommend skipping the water bath\! Be sure your cream cheese, sour cream, and eggs are COMPLETELY at room temperature. Place [springform pan](https://amzn.to/42899tr) in an [oven-safe roasting bag](https://amzn.to/43nMtX5), if desired, for additional water bath leakage prevention. This recipe was originally published in 2016 and has been updated with recipe improvements, additional recipe tips, and new photos. Photos by Ashley McLaughlin.
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