🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 130 (from laksa055)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa130.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://sallysbakingaddiction.com/classic-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/classic-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/","crawl_time":1775726866,"first_indexed_time":1539927698,"http_code":200,"src_unparsed":"com,sallysbakingaddiction!\/classic-cheesecake\/ s443","src_root_hash":"13937698986422117130","history_drop_reason":null,"meta_title":"Classic Cheesecake (No Cracks, No Guesswork) - Sally's Baking","meta_descriptions":["Look no further for a creamy classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence."],"attrs_boilerpipe_text":"Look no further for a creamy and ultra-smooth classic\ncheesecake recipe\n! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.\nI originally published this recipe in 2018\nand have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my\nNew York Times\nbest-selling cookbook,\nSally’s Baking 101\n. The one in the book also includes a recipe for an optional cherry sauce topping!\nThis is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!!\nOne reader, Randy, commented:\n“\nThis is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever.\n★★★★★\n”\nNot a Plain Cheesecake Recipe\nI have shared many, many cheesecake recipes over the years.\nThere’s been\npeanut butter cheesecake\n,\nblueberry swirl cheesecake\n,\nSnickers cheesecake\n,\npumpkin swirl cheesecake\n,\nlemon cheesecake\n, and\nAmaretto cheesecake\n. Plus more cheesecake\nin my published cookbooks\n. That’s a lot of cheesecake recipes without a single nod to where it all originates: \nclassic cheesecake\n.\nTo me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this!\nWhile there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning\ndessert\n.\nPreparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.\nIngredients You Need & Why\nYou only need a few basic staple ingredients for this cheesecake recipe.\nBrick cream cheese:\nFour 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety!\nSugar:\n1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.\nSour cream:\n1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with\nblueberry swirl cheesecake\n!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.\nA little flavor:\n1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too!\nEggs:\n3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are *just* incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.\nAnd as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start!\nHow to Make a Graham Cracker Crust\nSince\nclassic\nis the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original \ngraham cracker crust\nrecipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess.\nYou could use this\nOreo cookie crust\ninstead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a \nBiscoff pie crust\n instead if you’d like!)\nI like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a\n9-inch\nor\n10-inch springform pan\n. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this\nparticular pan\nis reliable. I haven’t had any leaking issues.\nCheesecake Water Bath\nI promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?\nI actually have an entire post and video tutorial for\nHow to Make a Cheesecake Water Bath\n.\nCheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.\nCan I make cheesecake without a water bath?\nYes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.\nHow do I know when cheesecake is done?\nCheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.\nCan I make cheesecake ahead of time?\nYes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.\nCooling & Chilling Cheesecake\nIn addition to using a cheesecake water bath, another way to help prevent cheesecake cracks\nis to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?\nAfter the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it!\nFor a\nquicker, easier alternative\nto making a classic cheesecake, try this\ncheesecake pie\nor\npumpkin cheesecake pie\n. Or if you want to completely\nskip the baking and cooling process\n, try my\nno-bake cheesecake\ninstead.\n4 Success Tips for This Cheesecake Recipe\nTo summarize the above, here are the key tips:\nStart with room-temperature ingredients.\nDo not over-mix the cheesecake batter.\nBake in a water bath.\nLeave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.\nCheesecake Toppings\nGet creative or keep it simple. Either way, it’s going to impress.\nAnd if you’re really looking to take your cheesecake to the next level, check out my\npecan pie cheesecake\n,\ncinnamon swirl cheesecake\n, or\ncaramel apple cheesecake pie\n.\nHow to Freeze Cheesecake\nCool the cheesecake\non the counter before freezing. No need to chill it in the refrigerator.\nHow to freeze cheesecake on the springform pan:\nRemove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.\nHow to freeze cheesecake without the springform pan:\nAfter the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.\nFreeze cheesecake for up to 3 months,\nthen thaw overnight in the refrigerator before serving.\nDo not freeze cheesecake with any toppings.\nAdd toppings just before serving the thawed cheesecake.\nPrint\nDescription\nLook no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.\nThis recipe is also in my cookbook,\nSally’s Baking 101\n.\nGraham Cracker Crust\n1\nand 1\/2 cups (\n180g\n)\ngraham cracker crumbs\n(about 12 full-sheet graham crackers)\n1\/4 cup\n(\n50g\n)\ngranulated sugar\n5 Tablespoons\n(\n71g\n)\nunsalted butter\n, melted\nCheesecake\n32 ounces\n(\n904g\n) full-fat brick\ncream cheese\n, softened to room temperature\n1 cup\n(\n200g\n)\ngranulated sugar\n1 cup\n(\n240g\n) full-fat\nsour cream\n, at room temperature\n1 teaspoon\npure vanilla extract\n2 teaspoons\nfresh lemon juice\n(optional, but recommended)\n3\nlarge\neggs\n, at room temperature\nCook Mode\nPrevent your screen from going dark\nAdjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).\nMake the crust:\nIf you’re starting out with full graham crackers, use a \nfood processor\nor blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash\/break up any large chunks. Pour into an ungreased\n9-inch\nor\n10-inch\nspringform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby\/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.\nMake the filling:\nIn a large bowl using a\nhandheld\nor\nstand mixer\nfitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.\nPrepare the simple water bath (see Note):\n(If needed for extra visuals, see\nHow to Make a Cheesecake Water Bath\n; the visual guide and video will assist you in this step.) Boil a kettle\/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven.\n(Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)\nBake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.\nRun a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.\nServe cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.\nNotes\nMake-Ahead Instructions:\nThis cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above.\nSpecial Tools\n(affiliate links):\nFood Processor\n|\nGlass Mixing Bowl\n| \n9-inch Springform Pan\nor\n10-inch Springform Pan\n| Electric Mixer (\nHandheld\nor\nStand\n) |\nRoasting Pan\n|\nSilicone Spatula\nOreo Cookie Crust:\nFeel free to replace the graham cracker crust with this\nOreo cookie crust\n. Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.\nToppings:\nOne of my favorite toppings for this cheesecake is\nraspberry sauce\n. Or you could top the baked and cooled cheesecake with\nsalted caramel\n,\nlemon curd\n,\nstrawberry topping\n,\nchocolate ganache\n,\nred wine chocolate ganache\n, fresh fruit, or\nwhipped cream\n. The topping from my\npecan pie cheesecake\nis also an option! \nAlternate Water Bath Method:\nThis method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a\n9×13-inch baking pan\nor an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See\nHow to Make a Cheesecake Water Bath\nfor more information.\nRoom-Temperature Ingredients:\n Bring all cold ingredients to room temperature before beginning.\nRoom-temperature ingredients\ncombine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin!\nNon-US Readers:\nDon’t have graham crackers where you live?\nUse 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1\/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!","attrs_markdown":"[Skip to content](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#main-content)\n\n[![Cover and edge design of Sally's Baking 101 Cookbook](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/06\/sallys-baking-101-header-200x242-1.png)](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/=https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\nSally's Baking 101 Cookbook\n\n[Order Today\\!](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\n[Sally's Baking](https:\/\/sallysbakingaddiction.com\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Browse By Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [Sally’s Baking Challenge](https:\/\/sallysbakingaddiction.com\/category\/sallys-baking-traditions\/sallys-baking-challenge\/)\n- [Type](https:\/\/sallysbakingaddiction.com\/recipes\/)\n  Submenu\n  - 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Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.*\n\n![slice of cheesecake.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/10\/classic-cheesecake-recipe.jpg)\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/sallysbakingaddiction.com\/disclosure-policy\/).\n\n**I originally published this recipe in 2018** and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my *New York Times* best-selling cookbook, [*Sally’s Baking 101*](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/). The one in the book also includes a recipe for an optional cherry sauce topping\\!\n***\nThis is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!\\!\n\n> **One reader, Randy, commented:** “*This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever.* *★★★★★*”\n## Not a Plain Cheesecake Recipe\nI have shared many, many cheesecake recipes over the years.\n\nThere’s been [peanut butter cheesecake](https:\/\/sallysbakingaddiction.com\/peanut-butter-butterfinger-cheesecake\/), [blueberry swirl cheesecake](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/), [Snickers cheesecake](https:\/\/sallysbakingaddiction.com\/snickers-cheesecake\/), [pumpkin swirl cheesecake](https:\/\/sallysbakingaddiction.com\/pumpkin-cake-cheesecake\/), [lemon cheesecake](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/), and [Amaretto cheesecake](https:\/\/sallysbakingaddiction.com\/amaretto-cheesecake\/). Plus more cheesecake [in my published cookbooks](https:\/\/www.amazon.com\/Sally-McKenney\/e\/B00F9GGV4E\/ref=dp_byline_cont_pop_book_1). That’s a lot of cheesecake recipes without a single nod to where it all originates: **classic cheesecake**.\n\nTo me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this\\!\n\nWhile there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning [dessert](https:\/\/sallysbakingaddiction.com\/category\/desserts\/).\n\n![cheesecake with berries.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/10\/classic-cheesecake-recipe-2.jpg)\n\nPreparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.\n\n![](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/10\/graham-cracker-crumbs-sugar-sour-cream-cream-cheese-eggs-vanilla.jpg)\n\n![2 images of cream cheese blocks in a glass bowl and filling in a glass stand mixer bowl.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/how-to-make-the-best-cheesecake.jpg)\n\n## Ingredients You Need & Why\nYou only need a few basic staple ingredients for this cheesecake recipe.\n\n1. **Brick cream cheese:** Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety\\!\n2. **Sugar:** 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.\n3. **Sour cream:** 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with [blueberry swirl cheesecake](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/)!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.\n4. **A little flavor:** 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too\\!\n5. **Eggs:** 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are \\*just\\* incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.\n\nAnd as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start\\!\n***\n## How to Make a Graham Cracker Crust\nSince **classic** is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/) recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess.\n\nYou could use this [Oreo cookie crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/) instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a [Biscoff pie crust](https:\/\/sallysbakingaddiction.com\/biscoff-pie-crust\/) instead if you’d like!)\n\nI like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a [9-inch](https:\/\/amzn.to\/3Q39oSx) or [10-inch springform pan](https:\/\/amzn.to\/439QuAa). A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this [particular pan](https:\/\/amzn.to\/3Q39oSx) is reliable. I haven’t had any leaking issues.\n\n![2 images of pressing graham cracker crust into springform pan and spreading filling on top of crust with a spatula.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/the-best-cheesecake-recipe.jpg)\n\n![cheesecake pan wrapped in foil and placed in large pan with water](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/cheesecake-water-bath.jpg)\n\n## Cheesecake Water Bath\nI promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?\n\n- I actually have an entire post and video tutorial for [How to Make a Cheesecake Water Bath](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/).\n\nCheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.\n\n**Can I make cheesecake without a water bath?**\n\nYes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.\n\n**How do I know when cheesecake is done?**\n\nCheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.\n\n**Can I make cheesecake ahead of time?**\n\nYes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.\n## Cooling & Chilling Cheesecake\n**In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks** is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?\n\nAfter the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it\\!\n\nFor a **quicker, easier alternative** to making a classic cheesecake, try this [cheesecake pie](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/) or [pumpkin cheesecake pie](https:\/\/sallysbakingaddiction.com\/pumpkin-cheesecake-pie\/). Or if you want to completely **skip the baking and cooling process**, try my [no-bake cheesecake](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/) instead.\n\n![Perfect cheesecake on a pink cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/perfect-cheesecake-recipe.jpg)\n\n![overhead image of slices of cheesecake with various toppings](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/classic-cheesecake-toppings.jpg)\n\n## 4 Success Tips for This Cheesecake Recipe\nTo summarize the above, here are the key tips:\n\n1. Start with room-temperature ingredients.\n2. Do not over-mix the cheesecake batter.\n3. Bake in a water bath.\n4. Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.\n***\n## Cheesecake Toppings\nEnjoy your velvet-rich cheesecake as is, or get a little fancy with a selection of toppings. Here are some recommendations:\n\n- Simple [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/)\n- [Homemade lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/)\n- [Chocolate ganache](https:\/\/sallysbakingaddiction.com\/chocolate-ganache\/)\n- [Salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/)\n- [Strawberry topping](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/)\n- [Blueberry sauce topping](https:\/\/sallysbakingaddiction.com\/blueberry-sauce-topping\/)\n- [Homemade whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/)\n\nGet creative or keep it simple. Either way, it’s going to impress.\n\nAnd if you’re really looking to take your cheesecake to the next level, check out my [pecan pie cheesecake](https:\/\/sallysbakingaddiction.com\/pecan-pie-cheesecake\/), [cinnamon swirl cheesecake](https:\/\/sallysbakingaddiction.com\/cinnamon-swirl-cheesecake\/), or [caramel apple cheesecake pie](https:\/\/sallysbakingaddiction.com\/caramel-apple-cheesecake-pie\/).\n\n![overhead image of slices of cheesecake on white plates with various toppings](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/04\/creamy-classic-cheesecake-slices.jpg)\n\n## How to Freeze Cheesecake\n1. **Cool the cheesecake** on the counter before freezing. No need to chill it in the refrigerator.\n2. **How to freeze cheesecake on the springform pan:** Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.\n3. **How to freeze cheesecake without the springform pan:** After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.\n4. **Freeze cheesecake for up to 3 months,** then thaw overnight in the refrigerator before serving.\n5. **Do not freeze cheesecake with any toppings.** Add toppings just before serving the thawed cheesecake.\n\n[Print](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/print\/66517\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![slice of cheesecake.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/10\/classic-cheesecake-recipe-265x265.jpg)\n\n## Classic Cheesecake Recipe\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n4\\.9 from 610 reviews\n\n- Author: [Sally McKenney](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n- Prep Time:\n  45 minutes\n- Cook Time:\n  1 hour\n- Total Time:\n  7 hours, 45 minutes (includes chilling)\n- Yield:\n  serves 12-16\n- Category:\n  Dessert\n- Method:\n  Baking\n- Cuisine:\n  American\n\n[Print Recipe](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/print\/66517\/)\n\n[Save Recipe Recipe Saved]()\n\n***\n### Description\n*Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.* *This recipe is also in my cookbook,* [Sally’s Baking 101](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/).\n***\n### Ingredients\n#### Graham Cracker Crust\n- 1 and 1\/2 cups (180g) **graham cracker crumbs** (about 12 full-sheet graham crackers)\n- 1\/4 cup (50g) **granulated sugar**\n- 5 Tablespoons (71g) **unsalted butter**, melted\n#### Cheesecake\n- 32 ounces (904g) full-fat brick **cream cheese**, softened to room temperature\n- 1 cup (200g) **granulated sugar**\n- 1 cup (240g) full-fat **sour cream**, at room temperature\n- 1 teaspoon **pure vanilla extract**\n- 2 teaspoons **fresh lemon juice** (optional, but recommended)\n- 3 large **eggs**, at room temperature\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).\n2. **Make the crust:** If you’re starting out with full graham crackers, use a [food processor](https:\/\/amzn.to\/3zNDEZw) or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash\/break up any large chunks. Pour into an ungreased [9-inch](https:\/\/amzn.to\/3Q39oSx) or [10-inch](https:\/\/amzn.to\/3gqjTkx) springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby\/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.\n3. **Make the filling:** In a large bowl using a [handheld](https:\/\/amzn.to\/3W5TmJc) or [stand mixer](https:\/\/amzn.to\/3bGckjd) fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.\n4. **Prepare the simple water bath (see Note):** (If needed for extra visuals, see [How to Make a Cheesecake Water Bath](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/); the visual guide and video will assist you in this step.) Boil a kettle\/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. *(Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)*\n5. Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.\n6. Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.\n7. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.\n\n### Notes\n1. **Make-Ahead Instructions:** This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above.\n2. **Special Tools** (affiliate links): [Food Processor](https:\/\/amzn.to\/3zNDEZw) \\| [Glass Mixing Bowl](https:\/\/amzn.to\/3mPQvWq) \\| [9-inch Springform Pan](https:\/\/amzn.to\/3Q39oSx) or [10-inch Springform Pan](https:\/\/amzn.to\/439QuAa) \\| Electric Mixer ([Handheld](https:\/\/amzn.to\/3W5TmJc) or [Stand](https:\/\/amzn.to\/3bGckjd)) \\| [Roasting Pan](https:\/\/amzn.to\/3Z5COlV) \\| [Silicone Spatula](https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ)\n3. **Oreo Cookie Crust:** Feel free to replace the graham cracker crust with this [Oreo cookie crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/). Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.\n4. **Toppings:** One of my favorite toppings for this cheesecake is [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/). Or you could top the baked and cooled cheesecake with [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [strawberry topping](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/), [chocolate ganache](https:\/\/sallysbakingaddiction.com\/chocolate-ganache\/), [red wine chocolate ganache](https:\/\/sallysbakingaddiction.com\/red-wine-chocolate-ganache\/), fresh fruit, or [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/). The topping from my [pecan pie cheesecake](https:\/\/sallysbakingaddiction.com\/pecan-pie-cheesecake\/) is also an option\\!\n5. **Alternate Water Bath Method:** This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a [9×13-inch baking pan](https:\/\/amzn.to\/314EEpb) or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See [How to Make a Cheesecake Water Bath](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/) for more information.\n6. **Room-Temperature Ingredients:** Bring all cold ingredients to room temperature before beginning. [Room-temperature ingredients](https:\/\/sallysbakingaddiction.com\/baking-basics-room-temperature-ingredients\/) combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin\\!\n7. **Non-US Readers:** Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1\/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out\\!\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2022%2F10%2Fclassic-cheesecake-recipe.jpg&description=Classic%20Cheesecake%20Recipe)\n\n[Facebook](http:\/\/www.facebook.com\/share.php?u=https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/&t=Classic%20Cheesecake%20Recipe)\n\n[Email](<mailto:?body=I thought you might enjoy this post: Classic Cheesecake Recipe, https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/>)\n\n## You Might Also Like...\n[![cinnamon swirl cheesecake with whipped cream.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/05\/cinnamon-roll-cheesecake-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/cinnamon-swirl-cheesecake\/)\n\n[Cheesecake](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cheesecake\/\")\n\n### [Cinnamon Swirl Cheesecake](https:\/\/sallysbakingaddiction.com\/cinnamon-swirl-cheesecake\/)\n[616 Comments](https:\/\/sallysbakingaddiction.com\/cinnamon-swirl-cheesecake\/#comments)\n\n[![blueberry swirl cheesecake with whipped cream piped on top.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2014\/06\/blueberry-swirl-cheesecake-recipe-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/)\n\n[Cheesecake](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cheesecake\/\")\n\n### [Blueberry Swirl Cheesecake](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/)\n[225 Comments](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/#comments)\n\n[![slice of cheesecake with whipped cream and strawberry on top on white plate on top of wood board.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/cheesecake-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/)\n\n[Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/\")\n\n### [How to Make a Cheesecake Water Bath (Video)](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/)\n[57 Comments](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/#comments)\n\n[![removing a slice of lemon cheesecake with lemon curd and whipped cream from base of springform pan.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/02\/lemon-cheesecake-2-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/)\n\n[Cheesecake](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cheesecake\/\")\n\n### [Lemon Cheesecake Recipe](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/)\n[362 Comments](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Leave a Comment [Cancel reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Reader Comments and Reviews\n1. Lexi Fielder says:\n   \n   April 6, 2026\n   \n   I love cheesecake and this recipe helped me make one. Before this recipe i was never able to make one now i can. I wrote it down in a notebook and now my family calls me ‘the cheesecake whisperer’ THANK YOU SO MUCH\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1474138)\n2. Pris says:\n   \n   April 5, 2026\n   \n   Great, classic cheesecake! Delicious even without a single topping.  \n    Even though I over baked it a smidge for fear of it being too jiggly and, thus, undercooked, the texture was still very pleasant. Not too sweet and the crust was quite nice as well.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473912)\n3. Dorothy Battle says:\n   \n   April 5, 2026\n   \n   AMAZING! Our crowd of 8 all said it was the best they have ever had. You really scored with this one.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473892)\n   1. Trina @ Sally's Baking says:\n      \n      April 5, 2026\n      \n      So happy to read this, Dorothy\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473925)\n4. Kristen says:\n   \n   April 5, 2026\n   \n   This cheesecake is amazing!! I am new to making cheesecake but love trying new recipes and I tend to go with the New York style recipes and wondered how this would compare… it’s so good. Perfect texture and very flavorful with the addition of lemon! I will make this on repeat! Made it yesterday to bring to an Easter Brunch today and everyone loved it ! My son said it was restaurant quality! I also made your strawberry topping and served it in the side! So good Thank you so much\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473836)\n5. Jennifer Morton says:\n   \n   April 5, 2026\n   \n   Wonderful recipe followed this to make 2 …one i made gluten free and the other added a bag of freeze dried strawberries put on the food processor…time on both was perfect and nothing browned too much or cracked…love it\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473806)\n6. TC says:\n   \n   April 4, 2026\n   \n   Might add what to cook the cheesecake at in your directions. I cooked at 350 and it didn’t come out right.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473582)\n   1. Trina @ Sally's Baking says:\n      \n      April 5, 2026\n      \n      Hi TC, see step 1: *Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).*\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473686)\n7. Carol says:\n   \n   April 4, 2026\n   \n   This recipe is awesome! What I need is how to make this smaller. Please advise.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473559)\n   1. Trina @ Sally's Baking says:\n      \n      April 5, 2026\n      \n      Hi Carol! If you have a 6 inch springform pan, you can halve this recipe for a smaller cheesecake. You may also love our smaller [cheesecake pie recipe](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/), [mini cheesecakes](https:\/\/sallysbakingaddiction.com\/mini-cheesecakes\/), or this [cheesecake baked in a loaf pan](https:\/\/sallysbakingaddiction.com\/creamy-small-batch-cheesecake\/).\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473689)\n8. Janelle says:\n   \n   April 4, 2026\n   \n   Hi! I was going through the reviews but couldn’t find anything specific to high altitude. I’m baking at about 6,000 ft and was wondering if you have any recommended adjustments for this recipe. Should I increase the flour, adjust the bake time or temperature, or make any other changes to help with structure and prevent sinking or cracking? Thank you so much\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473313)\n   1. Trina @ Sally's Baking says:\n      \n      April 4, 2026\n      \n      Hi Janelle, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https:\/\/www.kingarthurflour.com\/learn\/high-altitude-baking.html\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473324)\n9. Annette says:\n   \n   April 4, 2026\n   \n   Your recipe does not require any flour — different from most recipes on the internet. What is the difference that flour makes in a cheesecake recipe?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473283)\n   1. Trina @ Sally's Baking says:\n      \n      April 4, 2026\n      \n      Hi Annette! There are various theories about flour adding density and stability to cheesecakes. If you follow the above recipe without making any ingredient substitutions you won’t need any flour for it to set. Happy baking\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1473338)\n10. JaynA says:\n    \n    April 3, 2026\n    \n    Is there a substitute for eggs? Will the cheesecake still turn out great?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472979)\n    1. Sally @ Sally's Baking says:\n       \n       April 3, 2026\n       \n       Hi! Eggs are essential for structure in this cheesecake; they help set the cheesecake. I don’t recommend substituting them, as the texture won’t be the same and the cheesecake likely won’t hold its shape. For an egg-free option, try [no-bake cheesecake](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/) instead\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472983)\n11. Peggy L Hohenstein says:\n    \n    April 3, 2026\n    \n    Dear Sally,  \n     Do electric ovens have any problems with all that steam in the oven while the cheesecake is baking?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472899)\n    1. Sally @ Sally's Baking says:\n       \n       April 3, 2026\n       \n       Hi Peggy! This is a great question. Electric ovens generally handle the steam from a cheesecake water bath just fine. It’s a small amount of moisture.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472960)\n12. Carolyn says:\n    \n    April 3, 2026\n    \n    YOUR RECIPES KNOCK IT OUT OF THE PARK!I HAVE NEVER BEEN DISAPPOINTED !THANK YOU ALWAYS \\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472898)\n13. Emily says:\n    \n    April 3, 2026\n    \n    Can I make the cheesecake in a 9″ springform pan instead? What would I have to change?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472857)\n    1. Lexi @ Sally's Baking says:\n       \n       April 3, 2026\n       \n       Hi Emily, you can use this recipe as written in a 9-inch springform pan.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472871)\n14. Andrea says:\n    \n    April 3, 2026\n    \n    Many years ago, I had a history of cheesecake fails until I tried this one!!! It’s been my favorite ever since! I swear, the best cheesecake I have ever tasted and I’ve made it so many times. Everyone loves it\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472761)\n15. Tina says:\n    \n    April 3, 2026\n    \n    it’s fantastic as it is! but I was wondering if I could add a tbsp or so of cookie butter to the batter?  \n     Thanks\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472738)\n    1. Sally @ Sally's Baking says:\n       \n       April 3, 2026\n       \n       Hi Tina, you definitely can. You won’t really taste it though. You may want to consider this [peanut butter cheesecake recipe](https:\/\/sallysbakingaddiction.com\/peanut-butter-butterfinger-cheesecake\/), but replace the peanut butter with cookie butter. And feel free to skip the candy bars. A [Biscoff crust](https:\/\/sallysbakingaddiction.com\/biscoff-pie-crust\/) would be great with it\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472750)\n16. Corey says:\n    \n    April 3, 2026\n    \n    Truly the best cheesecake I’ve ever had. Instructions, tips, everything was on point. I followed her instructions exactly even propped open my oven with a wooden spoon for it to cool\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472702)\n17. Sarah says:\n    \n    April 2, 2026\n    \n    I have made this cheesecake a LOT and it’s a crowd pleaser every time. Usually I pair it with fresh strawberry jam but it’s still perfect by itself. The hardest part is waiting for it to cool, yet I find the warm cheesecake to be more delicious haha\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472557)\n18. Anna says:\n    \n    April 2, 2026\n    \n    The first cheesecake I’ve ever baked that didn’t crack on the surface. It was delectable: creamy and flavorful. Didn’t even need fruit or whipped cream\\!\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1472445)\n19. Matt says:\n    \n    March 31, 2026\n    \n    Hi Sally, followed the recipe to a T and it came out great. However, I could not get it to release from the bottom of the pan. Any suggestions?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1471596)\n    1. Stephanie @ Sally's Baking says:\n       \n       March 31, 2026\n       \n       Hi Matt, Make sure it’s cooled completely and slide a knife or flat edged spatula under the bottom to loosen it. Then you can carefully slide it onto your serving dish (or attempt to lift it with large spatulas but that method is a little risky). Other bakers have reported using a parchment paper round on the bottom of their pan as well. Hope this helps\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1471618)\n20. M. Fitzpatrick says:\n    \n    March 30, 2026\n    \n    Love this one and am happy to see it in your cookbook! I also love the lemon cheesecake recipe with the lemon curd you have\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1471484)\n21. Bradley j groff says:\n    \n    March 30, 2026\n    \n    Can Creme Fraiche or 4\/5% Greek Yogurt be substituted for Sour Cream\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1471453)\n    1. Trina @ Sally's Baking says:\n       \n       March 30, 2026\n       \n       Hi Bradley! The full fat greek yogurt would be a great substitute for sour cream.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1471475)\n22. Erin Wedel says:\n    \n    March 28, 2026\n    \n    Can chocolate chips get put into this recipe without changing anything? I’m assuming so, as I’ve done it with other recipes but this time, I’m making 5 for a special party and need to be certain without any flops\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1470720)\n    1. Michelle @ Sally's Baking says:\n       \n       March 29, 2026\n       \n       Hi Erin, you can definitely do that! We’d recommend adding about 1 and 1\/4 cups mini semi-sweet chocolate chips like we do in our [Amaretto Cheesecake](https:\/\/sallysbakingaddiction.com\/amaretto-cheesecake\/). Enjoy\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1470815)\n23. Alison O'Rourke says:\n    \n    March 28, 2026\n    \n    Hi! This is my favourite cheesecake recipe! I’d like to make this for Easter. Would it be ok to add chopped mini-eggs to the cheesecake filling?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1470610)\n    1. Michelle @ Sally's Baking says:\n       \n       March 28, 2026\n       \n       Hi Alison, that should be fine, though we haven’t tried it. We add about 1 and 1\/4 cups mini semi-sweet chocolate chips in our [Amaretto Cheesecake](https:\/\/sallysbakingaddiction.com\/amaretto-cheesecake\/). Enjoy\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comment-1470618)\n\n### Comment navigation\n[Older Comments](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/comment-page-38\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Popular Right Now\n[![Lemon bars on teal cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/02\/lemon-bars-on-shortbread-crust-2-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/)\n\n[Brownies & Bars](https:\/\/sallysbakingaddiction.com\/category\/desserts\/brownies-bars\/\")\n\n### [Lemon Bars with Shortbread Crust](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/)\n[3,031 Comments](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/#comments)\n\n[![brown butter chocolate chip 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All rights reserved.","attrs_readable_markdown":"*Look no further for a creamy and ultra-smooth classic **cheesecake recipe**! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.*\n\n![slice of cheesecake.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/10\/classic-cheesecake-recipe.jpg)\n\n**I originally published this recipe in 2018** and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my *New York Times* best-selling cookbook, [*Sally’s Baking 101*](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/). The one in the book also includes a recipe for an optional cherry sauce topping\\!\n***\nThis is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!\\!\n\n> **One reader, Randy, commented:** “*This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever.* *★★★★★*”\n## Not a Plain Cheesecake Recipe\nI have shared many, many cheesecake recipes over the years.\n\nThere’s been [peanut butter cheesecake](https:\/\/sallysbakingaddiction.com\/peanut-butter-butterfinger-cheesecake\/), [blueberry swirl cheesecake](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/), [Snickers cheesecake](https:\/\/sallysbakingaddiction.com\/snickers-cheesecake\/), [pumpkin swirl cheesecake](https:\/\/sallysbakingaddiction.com\/pumpkin-cake-cheesecake\/), [lemon cheesecake](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/), and [Amaretto cheesecake](https:\/\/sallysbakingaddiction.com\/amaretto-cheesecake\/). Plus more cheesecake [in my published cookbooks](https:\/\/www.amazon.com\/Sally-McKenney\/e\/B00F9GGV4E\/ref=dp_byline_cont_pop_book_1). That’s a lot of cheesecake recipes without a single nod to where it all originates: **classic cheesecake**.\n\nTo me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this\\!\n\nWhile there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning [dessert](https:\/\/sallysbakingaddiction.com\/category\/desserts\/).\n\n![cheesecake with berries.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/10\/classic-cheesecake-recipe-2.jpg)\n\nPreparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.\n\n![](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/10\/graham-cracker-crumbs-sugar-sour-cream-cream-cheese-eggs-vanilla.jpg)\n\n![2 images of cream cheese blocks in a glass bowl and filling in a glass stand mixer bowl.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/how-to-make-the-best-cheesecake.jpg)\n\n## Ingredients You Need & Why\nYou only need a few basic staple ingredients for this cheesecake recipe.\n\n1. **Brick cream cheese:** Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety\\!\n2. **Sugar:** 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.\n3. **Sour cream:** 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with [blueberry swirl cheesecake](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/)!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.\n4. **A little flavor:** 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too\\!\n5. **Eggs:** 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are \\*just\\* incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.\n\nAnd as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start\\!\n***\n## How to Make a Graham Cracker Crust\nSince **classic** is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/) recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess.\n\nYou could use this [Oreo cookie crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/) instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a [Biscoff pie crust](https:\/\/sallysbakingaddiction.com\/biscoff-pie-crust\/) instead if you’d like!)\n\nI like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a [9-inch](https:\/\/amzn.to\/3Q39oSx) or [10-inch springform pan](https:\/\/amzn.to\/439QuAa). A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this [particular pan](https:\/\/amzn.to\/3Q39oSx) is reliable. I haven’t had any leaking issues.\n\n![2 images of pressing graham cracker crust into springform pan and spreading filling on top of crust with a spatula.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/the-best-cheesecake-recipe.jpg)\n\n![cheesecake pan wrapped in foil and placed in large pan with water](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/cheesecake-water-bath.jpg)\n\n## Cheesecake Water Bath\nI promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask?\n\n- I actually have an entire post and video tutorial for [How to Make a Cheesecake Water Bath](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/).\n\nCheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it.\n\n**Can I make cheesecake without a water bath?**\n\nYes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack.\n\n**How do I know when cheesecake is done?**\n\nCheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes.\n\n**Can I make cheesecake ahead of time?**\n\nYes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below.\n## Cooling & Chilling Cheesecake\n**In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks** is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense?\n\nAfter the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it\\!\n\nFor a **quicker, easier alternative** to making a classic cheesecake, try this [cheesecake pie](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/) or [pumpkin cheesecake pie](https:\/\/sallysbakingaddiction.com\/pumpkin-cheesecake-pie\/). Or if you want to completely **skip the baking and cooling process**, try my [no-bake cheesecake](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/) instead.\n\n![Perfect cheesecake on a pink cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/perfect-cheesecake-recipe.jpg)\n\n![overhead image of slices of cheesecake with various toppings](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/05\/classic-cheesecake-toppings.jpg)\n\n## 4 Success Tips for This Cheesecake Recipe\nTo summarize the above, here are the key tips:\n\n1. Start with room-temperature ingredients.\n2. Do not over-mix the cheesecake batter.\n3. Bake in a water bath.\n4. Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature.\n***\n## Cheesecake Toppings\nGet creative or keep it simple. Either way, it’s going to impress.\n\nAnd if you’re really looking to take your cheesecake to the next level, check out my [pecan pie cheesecake](https:\/\/sallysbakingaddiction.com\/pecan-pie-cheesecake\/), [cinnamon swirl cheesecake](https:\/\/sallysbakingaddiction.com\/cinnamon-swirl-cheesecake\/), or [caramel apple cheesecake pie](https:\/\/sallysbakingaddiction.com\/caramel-apple-cheesecake-pie\/).\n\n![overhead image of slices of cheesecake on white plates with various toppings](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/04\/creamy-classic-cheesecake-slices.jpg)\n\n## How to Freeze Cheesecake\n1. **Cool the cheesecake** on the counter before freezing. No need to chill it in the refrigerator.\n2. **How to freeze cheesecake on the springform pan:** Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.\n3. **How to freeze cheesecake without the springform pan:** After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.\n4. **Freeze cheesecake for up to 3 months,** then thaw overnight in the refrigerator before serving.\n5. **Do not freeze cheesecake with any toppings.** Add toppings just before serving the thawed cheesecake.\n\n[Print](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/print\/66517\/)\n\n***\n### Description\n*Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.* *This recipe is also in my cookbook,* [Sally’s Baking 101](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/).\n***\n#### Graham Cracker Crust\n- 1 and 1\/2 cups (180g) **graham cracker crumbs** (about 12 full-sheet graham crackers)\n- 1\/4 cup (50g) **granulated sugar**\n- 5 Tablespoons (71g) **unsalted butter**, melted\n#### Cheesecake\n- 32 ounces (904g) full-fat brick **cream cheese**, softened to room temperature\n- 1 cup (200g) **granulated sugar**\n- 1 cup (240g) full-fat **sour cream**, at room temperature\n- 1 teaspoon **pure vanilla extract**\n- 2 teaspoons **fresh lemon juice** (optional, but recommended)\n- 3 large **eggs**, at room temperature\n\nCook Mode  Prevent your screen from going dark\n***\n1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).\n2. **Make the crust:** If you’re starting out with full graham crackers, use a [food processor](https:\/\/amzn.to\/3zNDEZw) or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash\/break up any large chunks. Pour into an ungreased [9-inch](https:\/\/amzn.to\/3Q39oSx) or [10-inch](https:\/\/amzn.to\/3gqjTkx) springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby\/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.\n3. **Make the filling:** In a large bowl using a [handheld](https:\/\/amzn.to\/3W5TmJc) or [stand mixer](https:\/\/amzn.to\/3bGckjd) fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter.\n4. **Prepare the simple water bath (see Note):** (If needed for extra visuals, see [How to Make a Cheesecake Water Bath](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/); the visual guide and video will assist you in this step.) Boil a kettle\/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. *(Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.)*\n5. Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days.\n6. Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice.\n7. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days.\n\n### Notes\n1. **Make-Ahead Instructions:** This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above.\n2. **Special Tools** (affiliate links): [Food Processor](https:\/\/amzn.to\/3zNDEZw) \\| [Glass Mixing Bowl](https:\/\/amzn.to\/3mPQvWq) \\| [9-inch Springform Pan](https:\/\/amzn.to\/3Q39oSx) or [10-inch Springform Pan](https:\/\/amzn.to\/439QuAa) \\| Electric Mixer ([Handheld](https:\/\/amzn.to\/3W5TmJc) or [Stand](https:\/\/amzn.to\/3bGckjd)) \\| [Roasting Pan](https:\/\/amzn.to\/3Z5COlV) \\| [Silicone Spatula](https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ)\n3. **Oreo Cookie Crust:** Feel free to replace the graham cracker crust with this [Oreo cookie crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/). Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above.\n4. **Toppings:** One of my favorite toppings for this cheesecake is [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/). Or you could top the baked and cooled cheesecake with [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [strawberry topping](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/), [chocolate ganache](https:\/\/sallysbakingaddiction.com\/chocolate-ganache\/), [red wine chocolate ganache](https:\/\/sallysbakingaddiction.com\/red-wine-chocolate-ganache\/), fresh fruit, or [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/). The topping from my [pecan pie cheesecake](https:\/\/sallysbakingaddiction.com\/pecan-pie-cheesecake\/) is also an option\\!\n5. **Alternate Water Bath Method:** This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a [9×13-inch baking pan](https:\/\/amzn.to\/314EEpb) or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See [How to Make a Cheesecake Water Bath](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/) for more information.\n6. **Room-Temperature Ingredients:** Bring all cold ingredients to room temperature before beginning. [Room-temperature ingredients](https:\/\/sallysbakingaddiction.com\/baking-basics-room-temperature-ingredients\/) combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin\\!\n7. **Non-US Readers:** Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1\/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out\\!","meta_canonical":null}

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Meta Title	Classic Cheesecake (No Cracks, No Guesswork) - Sally's Baking
Meta Description	Look no further for a creamy classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence.
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Boilerpipe Text	Look no further for a creamy and ultra-smooth classic cheesecake recipe ! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101 . The one in the book also includes a recipe for an optional cherry sauce topping! This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!! One reader, Randy, commented: “ This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★ ” Not a Plain Cheesecake Recipe I have shared many, many cheesecake recipes over the years. There’s been peanut butter cheesecake , blueberry swirl cheesecake , Snickers cheesecake , pumpkin swirl cheesecake , lemon cheesecake , and Amaretto cheesecake . Plus more cheesecake in my published cookbooks . That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake . To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this! While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning dessert . Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath. Ingredients You Need & Why You only need a few basic staple ingredients for this cheesecake recipe. Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety! Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste. Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirl cheesecake !). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice. A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too! Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are just incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating. And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start! How to Make a Graham Cracker Crust Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original graham cracker crust recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess. You could use this Oreo cookie crust instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a Biscoff pie crust instead if you’d like!) I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a 9-inch or 10-inch springform pan . A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven’t had any leaking issues. Cheesecake Water Bath I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask? I actually have an entire post and video tutorial for How to Make a Cheesecake Water Bath . Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it. Can I make cheesecake without a water bath? Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack. How do I know when cheesecake is done? Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes. Can I make cheesecake ahead of time? Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below. Cooling & Chilling Cheesecake In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense? After the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it! For a quicker, easier alternative to making a classic cheesecake, try this cheesecake pie or pumpkin cheesecake pie . Or if you want to completely skip the baking and cooling process , try my no-bake cheesecake instead. 4 Success Tips for This Cheesecake Recipe To summarize the above, here are the key tips: Start with room-temperature ingredients. Do not over-mix the cheesecake batter. Bake in a water bath. Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature. Cheesecake Toppings Get creative or keep it simple. Either way, it’s going to impress. And if you’re really looking to take your cheesecake to the next level, check out my pecan pie cheesecake , cinnamon swirl cheesecake , or caramel apple cheesecake pie . How to Freeze Cheesecake Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator. How to freeze cheesecake on the springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil. How to freeze cheesecake without the springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil. Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving. Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake. Print Description Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, Sally’s Baking 101 . Graham Cracker Crust 1 and 1/2 cups ( 180g ) graham cracker crumbs (about 12 full-sheet graham crackers) 1/4 cup ( 50g ) granulated sugar 5 Tablespoons ( 71g ) unsalted butter , melted Cheesecake 32 ounces ( 904g ) full-fat brick cream cheese , softened to room temperature 1 cup ( 200g ) granulated sugar 1 cup ( 240g ) full-fat sour cream , at room temperature 1 teaspoon pure vanilla extract 2 teaspoons fresh lemon juice (optional, but recommended) 3 large eggs , at room temperature Cook Mode Prevent your screen from going dark Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling. Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter. Prepare the simple water bath (see Note): (If needed for extra visuals, see How to Make a Cheesecake Water Bath ; the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.) Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days. Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days. Notes Make-Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above. Special Tools (affiliate links): Food Processor \| Glass Mixing Bowl \| 9-inch Springform Pan or 10-inch Springform Pan \| Electric Mixer ( Handheld or Stand ) \| Roasting Pan \| Silicone Spatula Oreo Cookie Crust: Feel free to replace the graham cracker crust with this Oreo cookie crust . Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above. Toppings: One of my favorite toppings for this cheesecake is raspberry sauce . Or you could top the baked and cooled cheesecake with salted caramel , lemon curd , strawberry topping , chocolate ganache , red wine chocolate ganache , fresh fruit, or whipped cream . The topping from my pecan pie cheesecake is also an option! Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a 9×13-inch baking pan or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See How to Make a Cheesecake Water Bath for more information. Room-Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. Room-temperature ingredients combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin! Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
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Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. ![slice of cheesecake.](https://sallysbakingaddiction.com/wp-content/uploads/2022/10/classic-cheesecake-recipe.jpg) This post may contain affiliate links. Read our [disclosure policy](https://sallysbakingaddiction.com/disclosure-policy/). I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, [Sally’s Baking 101](https://sallysbakingaddiction.com/sallys-baking-101/). The one in the book also includes a recipe for an optional cherry sauce topping\! * This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!\! > One reader, Randy, commented:** “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★” ## Not a Plain Cheesecake Recipe I have shared many, many cheesecake recipes over the years. There’s been [peanut butter cheesecake](https://sallysbakingaddiction.com/peanut-butter-butterfinger-cheesecake/), [blueberry swirl cheesecake](https://sallysbakingaddiction.com/blueberry-swirl-cheesecake/), [Snickers cheesecake](https://sallysbakingaddiction.com/snickers-cheesecake/), [pumpkin swirl cheesecake](https://sallysbakingaddiction.com/pumpkin-cake-cheesecake/), [lemon cheesecake](https://sallysbakingaddiction.com/lemon-cheesecake-recipe/), and [Amaretto cheesecake](https://sallysbakingaddiction.com/amaretto-cheesecake/). Plus more cheesecake [in my published cookbooks](https://www.amazon.com/Sally-McKenney/e/B00F9GGV4E/ref=dp_byline_cont_pop_book_1). That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake. To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this\! While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning [dessert](https://sallysbakingaddiction.com/category/desserts/). ![cheesecake with berries.](https://sallysbakingaddiction.com/wp-content/uploads/2022/10/classic-cheesecake-recipe-2.jpg) Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath. ![](https://sallysbakingaddiction.com/wp-content/uploads/2022/10/graham-cracker-crumbs-sugar-sour-cream-cream-cheese-eggs-vanilla.jpg) ![2 images of cream cheese blocks in a glass bowl and filling in a glass stand mixer bowl.](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/how-to-make-the-best-cheesecake.jpg) ## Ingredients You Need & Why You only need a few basic staple ingredients for this cheesecake recipe. 1. Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety\! 2. Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste. 3. Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with [blueberry swirl cheesecake](https://sallysbakingaddiction.com/blueberry-swirl-cheesecake/)!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice. 4. A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too\! 5. Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are \just\ incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating. And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start\! * ## How to Make a Graham Cracker Crust Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/) recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess. You could use this [Oreo cookie crust](https://sallysbakingaddiction.com/oreo-cookie-crust/) instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a [Biscoff pie crust](https://sallysbakingaddiction.com/biscoff-pie-crust/) instead if you’d like!) I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a [9-inch](https://amzn.to/3Q39oSx) or [10-inch springform pan](https://amzn.to/439QuAa). A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this [particular pan](https://amzn.to/3Q39oSx) is reliable. I haven’t had any leaking issues. ![2 images of pressing graham cracker crust into springform pan and spreading filling on top of crust with a spatula.](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/the-best-cheesecake-recipe.jpg) ![cheesecake pan wrapped in foil and placed in large pan with water](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/cheesecake-water-bath.jpg) ## Cheesecake Water Bath I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask? - I actually have an entire post and video tutorial for [How to Make a Cheesecake Water Bath](https://sallysbakingaddiction.com/cheesecake-water-bath/). Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it. Can I make cheesecake without a water bath? Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack. How do I know when cheesecake is done? Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes. Can I make cheesecake ahead of time? Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below. ## Cooling & Chilling Cheesecake In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense? After the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it\! For a quicker, easier alternative to making a classic cheesecake, try this [cheesecake pie](https://sallysbakingaddiction.com/cheesecake-pie/) or [pumpkin cheesecake pie](https://sallysbakingaddiction.com/pumpkin-cheesecake-pie/). Or if you want to completely skip the baking and cooling process, try my [no-bake cheesecake](https://sallysbakingaddiction.com/no-bake-cheesecake/) instead. ![Perfect cheesecake on a pink cake stand](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/perfect-cheesecake-recipe.jpg) ![overhead image of slices of cheesecake with various toppings](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/classic-cheesecake-toppings.jpg) ## 4 Success Tips for This Cheesecake Recipe To summarize the above, here are the key tips: 1. Start with room-temperature ingredients. 2. Do not over-mix the cheesecake batter. 3. Bake in a water bath. 4. Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature. * ## Cheesecake Toppings Enjoy your velvet-rich cheesecake as is, or get a little fancy with a selection of toppings. Here are some recommendations: - Simple [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/) - [Homemade lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/) - [Chocolate ganache](https://sallysbakingaddiction.com/chocolate-ganache/) - [Salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/) - [Strawberry topping](https://sallysbakingaddiction.com/homemade-strawberry-topping/) - [Blueberry sauce topping](https://sallysbakingaddiction.com/blueberry-sauce-topping/) - [Homemade whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/) Get creative or keep it simple. Either way, it’s going to impress. And if you’re really looking to take your cheesecake to the next level, check out my [pecan pie cheesecake](https://sallysbakingaddiction.com/pecan-pie-cheesecake/), [cinnamon swirl cheesecake](https://sallysbakingaddiction.com/cinnamon-swirl-cheesecake/), or [caramel apple cheesecake pie](https://sallysbakingaddiction.com/caramel-apple-cheesecake-pie/). ![overhead image of slices of cheesecake on white plates with various toppings](https://sallysbakingaddiction.com/wp-content/uploads/2018/04/creamy-classic-cheesecake-slices.jpg) ## How to Freeze Cheesecake 1. Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator. 2. How to freeze cheesecake on the springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil. 3. How to freeze cheesecake without the springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil. 4. Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving. 5. Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake. [Print](https://sallysbakingaddiction.com/classic-cheesecake/print/66517/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![slice of cheesecake.](https://sallysbakingaddiction.com/wp-content/uploads/2022/10/classic-cheesecake-recipe-265x265.jpg) ## Classic Cheesecake Recipe 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4\.9 from 610 reviews - Author: [Sally McKenney](https://sallysbakingaddiction.com/about-sally-mckenney/) - Prep Time: 45 minutes - Cook Time: 1 hour - Total Time: 7 hours, 45 minutes (includes chilling) - Yield: serves 12-16 - Category: Dessert - Method: Baking - Cuisine: American [Print Recipe](https://sallysbakingaddiction.com/classic-cheesecake/print/66517/) [Save Recipe Recipe Saved]() *** ### Description Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, [Sally’s Baking 101](https://sallysbakingaddiction.com/sallys-baking-101/). * ### Ingredients #### Graham Cracker Crust - 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers) - 1/4 cup (50g) granulated sugar - 5 Tablespoons (71g) unsalted butter, melted #### Cheesecake - 32 ounces (904g) full-fat brick cream cheese, softened to room temperature - 1 cup (200g) granulated sugar - 1 cup (240g) full-fat sour cream, at room temperature - 1 teaspoon pure vanilla extract - 2 teaspoons fresh lemon juice (optional, but recommended) - 3 large eggs, at room temperature Cook Mode Prevent your screen from going dark * ### Instructions 1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). 2. Make the crust: If you’re starting out with full graham crackers, use a [food processor](https://amzn.to/3zNDEZw) or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased [9-inch](https://amzn.to/3Q39oSx) or [10-inch](https://amzn.to/3gqjTkx) springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling. 3. Make the filling: In a large bowl using a [handheld](https://amzn.to/3W5TmJc) or [stand mixer](https://amzn.to/3bGckjd) fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter. 4. Prepare the simple water bath (see Note): (If needed for extra visuals, see [How to Make a Cheesecake Water Bath](https://sallysbakingaddiction.com/cheesecake-water-bath/); the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.) 5. Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days. 6. Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice. 7. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days. ### Notes 1. Make-Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above. 2. Special Tools (affiliate links): [Food Processor](https://amzn.to/3zNDEZw) \\| [Glass Mixing Bowl](https://amzn.to/3mPQvWq) \\| [9-inch Springform Pan](https://amzn.to/3Q39oSx) or [10-inch Springform Pan](https://amzn.to/439QuAa) \\| Electric Mixer ([Handheld](https://amzn.to/3W5TmJc) or [Stand](https://amzn.to/3bGckjd)) \\| [Roasting Pan](https://amzn.to/3Z5COlV) \\| [Silicone Spatula](https://rstyle.me/+2pySoGFcnTR3zL6a9o61jQ) 3. Oreo Cookie Crust: Feel free to replace the graham cracker crust with this [Oreo cookie crust](https://sallysbakingaddiction.com/oreo-cookie-crust/). Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above. 4. Toppings: One of my favorite toppings for this cheesecake is [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/). Or you could top the baked and cooled cheesecake with [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [strawberry topping](https://sallysbakingaddiction.com/homemade-strawberry-topping/), [chocolate ganache](https://sallysbakingaddiction.com/chocolate-ganache/), [red wine chocolate ganache](https://sallysbakingaddiction.com/red-wine-chocolate-ganache/), fresh fruit, or [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/). The topping from my [pecan pie cheesecake](https://sallysbakingaddiction.com/pecan-pie-cheesecake/) is also an option\! 5. Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a [9×13-inch baking pan](https://amzn.to/314EEpb) or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See [How to Make a Cheesecake Water Bath](https://sallysbakingaddiction.com/cheesecake-water-bath/) for more information. 6. Room-Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. [Room-temperature ingredients](https://sallysbakingaddiction.com/baking-basics-room-temperature-ingredients/) combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin\! 7. Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out\! 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Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. [Read More](https://sallysbakingaddiction.com/about-sally-mckenney/) ## Leave a Comment [Cancel reply](https://sallysbakingaddiction.com/classic-cheesecake/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Reader Comments and Reviews 1. Lexi Fielder says: April 6, 2026 I love cheesecake and this recipe helped me make one. Before this recipe i was never able to make one now i can. I wrote it down in a notebook and now my family calls me ‘the cheesecake whisperer’ THANK YOU SO MUCH [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1474138) 2. Pris says: April 5, 2026 Great, classic cheesecake! Delicious even without a single topping. Even though I over baked it a smidge for fear of it being too jiggly and, thus, undercooked, the texture was still very pleasant. Not too sweet and the crust was quite nice as well. [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473912) 3. Dorothy Battle says: April 5, 2026 AMAZING! Our crowd of 8 all said it was the best they have ever had. You really scored with this one. [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473892) 1. Trina @ Sally's Baking says: April 5, 2026 So happy to read this, Dorothy\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473925) 4. Kristen says: April 5, 2026 This cheesecake is amazing!! I am new to making cheesecake but love trying new recipes and I tend to go with the New York style recipes and wondered how this would compare… it’s so good. Perfect texture and very flavorful with the addition of lemon! I will make this on repeat! Made it yesterday to bring to an Easter Brunch today and everyone loved it ! My son said it was restaurant quality! I also made your strawberry topping and served it in the side! So good Thank you so much [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473836) 5. Jennifer Morton says: April 5, 2026 Wonderful recipe followed this to make 2 …one i made gluten free and the other added a bag of freeze dried strawberries put on the food processor…time on both was perfect and nothing browned too much or cracked…love it\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473806) 6. TC says: April 4, 2026 Might add what to cook the cheesecake at in your directions. I cooked at 350 and it didn’t come out right. [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473582) 1. Trina @ Sally's Baking says: April 5, 2026 Hi TC, see step 1: Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473686) 7. Carol says: April 4, 2026 This recipe is awesome! What I need is how to make this smaller. Please advise. [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473559) 1. Trina @ Sally's Baking says: April 5, 2026 Hi Carol! If you have a 6 inch springform pan, you can halve this recipe for a smaller cheesecake. You may also love our smaller [cheesecake pie recipe](https://sallysbakingaddiction.com/cheesecake-pie/), [mini cheesecakes](https://sallysbakingaddiction.com/mini-cheesecakes/), or this [cheesecake baked in a loaf pan](https://sallysbakingaddiction.com/creamy-small-batch-cheesecake/). [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473689) 8. Janelle says: April 4, 2026 Hi! I was going through the reviews but couldn’t find anything specific to high altitude. I’m baking at about 6,000 ft and was wondering if you have any recommended adjustments for this recipe. Should I increase the flour, adjust the bake time or temperature, or make any other changes to help with structure and prevent sinking or cracking? Thank you so much\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473313) 1. Trina @ Sally's Baking says: April 4, 2026 Hi Janelle, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473324) 9. Annette says: April 4, 2026 Your recipe does not require any flour — different from most recipes on the internet. What is the difference that flour makes in a cheesecake recipe? [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473283) 1. Trina @ Sally's Baking says: April 4, 2026 Hi Annette! There are various theories about flour adding density and stability to cheesecakes. If you follow the above recipe without making any ingredient substitutions you won’t need any flour for it to set. Happy baking\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1473338) 10. JaynA says: April 3, 2026 Is there a substitute for eggs? Will the cheesecake still turn out great? [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472979) 1. Sally @ Sally's Baking says: April 3, 2026 Hi! Eggs are essential for structure in this cheesecake; they help set the cheesecake. I don’t recommend substituting them, as the texture won’t be the same and the cheesecake likely won’t hold its shape. For an egg-free option, try [no-bake cheesecake](https://sallysbakingaddiction.com/no-bake-cheesecake/) instead\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472983) 11. Peggy L Hohenstein says: April 3, 2026 Dear Sally, Do electric ovens have any problems with all that steam in the oven while the cheesecake is baking? [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472899) 1. Sally @ Sally's Baking says: April 3, 2026 Hi Peggy! This is a great question. Electric ovens generally handle the steam from a cheesecake water bath just fine. It’s a small amount of moisture. [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472960) 12. Carolyn says: April 3, 2026 YOUR RECIPES KNOCK IT OUT OF THE PARK!I HAVE NEVER BEEN DISAPPOINTED !THANK YOU ALWAYS \! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472898) 13. Emily says: April 3, 2026 Can I make the cheesecake in a 9″ springform pan instead? What would I have to change? [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472857) 1. Lexi @ Sally's Baking says: April 3, 2026 Hi Emily, you can use this recipe as written in a 9-inch springform pan. [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472871) 14. Andrea says: April 3, 2026 Many years ago, I had a history of cheesecake fails until I tried this one!!! It’s been my favorite ever since! I swear, the best cheesecake I have ever tasted and I’ve made it so many times. Everyone loves it [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472761) 15. Tina says: April 3, 2026 it’s fantastic as it is! but I was wondering if I could add a tbsp or so of cookie butter to the batter? Thanks [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472738) 1. Sally @ Sally's Baking says: April 3, 2026 Hi Tina, you definitely can. You won’t really taste it though. You may want to consider this [peanut butter cheesecake recipe](https://sallysbakingaddiction.com/peanut-butter-butterfinger-cheesecake/), but replace the peanut butter with cookie butter. And feel free to skip the candy bars. A [Biscoff crust](https://sallysbakingaddiction.com/biscoff-pie-crust/) would be great with it\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472750) 16. Corey says: April 3, 2026 Truly the best cheesecake I’ve ever had. Instructions, tips, everything was on point. I followed her instructions exactly even propped open my oven with a wooden spoon for it to cool\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472702) 17. Sarah says: April 2, 2026 I have made this cheesecake a LOT and it’s a crowd pleaser every time. Usually I pair it with fresh strawberry jam but it’s still perfect by itself. The hardest part is waiting for it to cool, yet I find the warm cheesecake to be more delicious haha [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472557) 18. Anna says: April 2, 2026 The first cheesecake I’ve ever baked that didn’t crack on the surface. It was delectable: creamy and flavorful. Didn’t even need fruit or whipped cream\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1472445) 19. Matt says: March 31, 2026 Hi Sally, followed the recipe to a T and it came out great. However, I could not get it to release from the bottom of the pan. Any suggestions? [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1471596) 1. Stephanie @ Sally's Baking says: March 31, 2026 Hi Matt, Make sure it’s cooled completely and slide a knife or flat edged spatula under the bottom to loosen it. Then you can carefully slide it onto your serving dish (or attempt to lift it with large spatulas but that method is a little risky). Other bakers have reported using a parchment paper round on the bottom of their pan as well. Hope this helps\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1471618) 20. M. Fitzpatrick says: March 30, 2026 Love this one and am happy to see it in your cookbook! I also love the lemon cheesecake recipe with the lemon curd you have [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1471484) 21. Bradley j groff says: March 30, 2026 Can Creme Fraiche or 4/5% Greek Yogurt be substituted for Sour Cream [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1471453) 1. Trina @ Sally's Baking says: March 30, 2026 Hi Bradley! The full fat greek yogurt would be a great substitute for sour cream. [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1471475) 22. Erin Wedel says: March 28, 2026 Can chocolate chips get put into this recipe without changing anything? I’m assuming so, as I’ve done it with other recipes but this time, I’m making 5 for a special party and need to be certain without any flops [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1470720) 1. Michelle @ Sally's Baking says: March 29, 2026 Hi Erin, you can definitely do that! We’d recommend adding about 1 and 1/4 cups mini semi-sweet chocolate chips like we do in our [Amaretto Cheesecake](https://sallysbakingaddiction.com/amaretto-cheesecake/). Enjoy\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1470815) 23. Alison O'Rourke says: March 28, 2026 Hi! This is my favourite cheesecake recipe! I’d like to make this for Easter. Would it be ok to add chopped mini-eggs to the cheesecake filling? [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1470610) 1. Michelle @ Sally's Baking says: March 28, 2026 Hi Alison, that should be fine, though we haven’t tried it. We add about 1 and 1/4 cups mini semi-sweet chocolate chips in our [Amaretto Cheesecake](https://sallysbakingaddiction.com/amaretto-cheesecake/). Enjoy\! [Reply](https://sallysbakingaddiction.com/classic-cheesecake/#comment-1470618) ### Comment navigation [Older Comments](https://sallysbakingaddiction.com/classic-cheesecake/comment-page-38/#comments) ![sally mckenney headshot purple shirt.](https://sallysbakingaddiction.com/wp-content/uploads/2024/12/SALLY-HEADSHOT-2024-3.jpg) About the Author ## Sally McKenney Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. 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Readable Markdown	Look no further for a creamy and ultra-smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. ![slice of cheesecake.](https://sallysbakingaddiction.com/wp-content/uploads/2022/10/classic-cheesecake-recipe.jpg) I originally published this recipe in 2018 and have since added new photos and a few more success tips. This recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, [Sally’s Baking 101](https://sallysbakingaddiction.com/sallys-baking-101/). The one in the book also includes a recipe for an optional cherry sauce topping\! * This is a classic baked cheesecake made with a graham cracker crust and a creamy, tangy filling. By following the recipe below and the success tips my team and I have included, you will be rewarded with a perfect cheesecake: no cracks, no water leaks, and no guesswork!!\! > One reader, Randy, commented:** “This is the best cheesecake I have ever had! I’m from New York and nothing there beats this—even in the fanciest of restaurants. The only problem is that everyone I’ve shared it with wants me to make more and more. They rave about it being the best ever. ★★★★★” ## Not a Plain Cheesecake Recipe I have shared many, many cheesecake recipes over the years. There’s been [peanut butter cheesecake](https://sallysbakingaddiction.com/peanut-butter-butterfinger-cheesecake/), [blueberry swirl cheesecake](https://sallysbakingaddiction.com/blueberry-swirl-cheesecake/), [Snickers cheesecake](https://sallysbakingaddiction.com/snickers-cheesecake/), [pumpkin swirl cheesecake](https://sallysbakingaddiction.com/pumpkin-cake-cheesecake/), [lemon cheesecake](https://sallysbakingaddiction.com/lemon-cheesecake-recipe/), and [Amaretto cheesecake](https://sallysbakingaddiction.com/amaretto-cheesecake/). Plus more cheesecake [in my published cookbooks](https://www.amazon.com/Sally-McKenney/e/B00F9GGV4E/ref=dp_byline_cont_pop_book_1). That’s a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake. To me, classic cheesecake is creamy, rich, and smooth. My cheesecake recipe is not as dense as New York cheesecake, but it’s just as special. It’s thick, it’s velvety, and there’s no denying its decadence. When I imagine what Chandler and Rachel’s stolen cheesecake tastes like, it’s this\! While there’s a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there’s nothing plain about this simply stunning [dessert](https://sallysbakingaddiction.com/category/desserts/). ![cheesecake with berries.](https://sallysbakingaddiction.com/wp-content/uploads/2022/10/classic-cheesecake-recipe-2.jpg) Preparing this cheesecake recipe is simple—it’s baking it that can make or break the results. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath. ![](https://sallysbakingaddiction.com/wp-content/uploads/2022/10/graham-cracker-crumbs-sugar-sour-cream-cream-cheese-eggs-vanilla.jpg) ![2 images of cream cheese blocks in a glass bowl and filling in a glass stand mixer bowl.](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/how-to-make-the-best-cheesecake.jpg) ## Ingredients You Need & Why You only need a few basic staple ingredients for this cheesecake recipe. 1. Brick cream cheese: Four 8-ounce bricks of full-fat cream cheese are the base of this cheesecake. That’s 2 pounds. Make sure you’re buying the bricks of cream cheese and not cream cheese spread. There are no diets allowed in cheesecake, so don’t pick up the reduced-fat variety\! 2. Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste. 3. Sour cream: 1 cup. I recently tested a cheesecake recipe with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with [blueberry swirl cheesecake](https://sallysbakingaddiction.com/blueberry-swirl-cheesecake/)!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice. 4. A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake’s overall flavor and vanilla is always a good idea. Vanilla bean paste is wonderful too\! 5. Eggs: 3 eggs are the final ingredient. You’ll beat the eggs in last, one at a time, until they are \just\ incorporated. Do not over-mix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating. And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky, over-beaten cheesecake batter, hardly the way we want to start\! * ## How to Make a Graham Cracker Crust Since classic is the keyword of the day, we’re sticking with cheesecake’s main squeeze: a graham cracker crust. I reduced the butter from my original [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/) recipe by 1 Tablespoon. I find this crust remains a little more crunchy. Make sure you pack the crust in tightly and pre-bake it to help prevent any sogginess. You could use this [Oreo cookie crust](https://sallysbakingaddiction.com/oreo-cookie-crust/) instead. No big changes necessary to the recipe below, but I do encourage you to lightly grease the bottom of the springform pan because Oreo crusts tend to stick. (You could also use a [Biscoff pie crust](https://sallysbakingaddiction.com/biscoff-pie-crust/) instead if you’d like!) I like to use the bottom of a small measuring cup to smooth the crust mixture into the springform pan. Speaking of, you’ll need a [9-inch](https://amzn.to/3Q39oSx) or [10-inch springform pan](https://amzn.to/439QuAa). A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you’re baking the cheesecake in a water bath (more on that below!), but this [particular pan](https://amzn.to/3Q39oSx) is reliable. I haven’t had any leaking issues. ![2 images of pressing graham cracker crust into springform pan and spreading filling on top of crust with a spatula.](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/the-best-cheesecake-recipe.jpg) ![cheesecake pan wrapped in foil and placed in large pan with water](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/cheesecake-water-bath.jpg) ## Cheesecake Water Bath I promise a water bath is nothing complicated. All you’re doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What’s the point, you ask? - I actually have an entire post and video tutorial for [How to Make a Cheesecake Water Bath](https://sallysbakingaddiction.com/cheesecake-water-bath/). Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for this cheesecake recipe is well worth it. Can I make cheesecake without a water bath? Yes, but I don’t recommend it. A water bath creates a humid environment that helps the cheesecake bake gently and evenly. If you skip it, expect a slightly drier texture, browned surface, and there’s a higher chance it will crack. How do I know when cheesecake is done? Cheesecake is done when the edges are set and the center still has a slight wobble. All ovens are different, so this can take anywhere from 55 to 70 minutes. Can I make cheesecake ahead of time? Yes! Cheesecake is a wonderful make-ahead dessert because it needs to chill in the refrigerator for several hours and up to 2 days. You can also freeze it; see detailed instructions below. ## Cooling & Chilling Cheesecake In addition to using a cheesecake water bath, another way to help prevent cheesecake cracks is to let it cool slowly, starting inside the oven. When the cheesecake is done baking, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn’t ideal for cheesecake—from hot oven to cool counter—so do your best to control the environment by leaving the cheesecake inside. Does this make sense? After the cheesecake cools in the oven for 1 hour, place it on the counter to cool completely to room temperature. After it’s cool, chill it in the refrigerator for at least 4 hours or even overnight. There’s no greater test to your willpower than those hours you’re forced to wait as the cheesecake cools down and then chills in the refrigerator. But when you take that first bite, every minute you waited will be completely worth it\! For a quicker, easier alternative to making a classic cheesecake, try this [cheesecake pie](https://sallysbakingaddiction.com/cheesecake-pie/) or [pumpkin cheesecake pie](https://sallysbakingaddiction.com/pumpkin-cheesecake-pie/). Or if you want to completely skip the baking and cooling process, try my [no-bake cheesecake](https://sallysbakingaddiction.com/no-bake-cheesecake/) instead. ![Perfect cheesecake on a pink cake stand](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/perfect-cheesecake-recipe.jpg) ![overhead image of slices of cheesecake with various toppings](https://sallysbakingaddiction.com/wp-content/uploads/2018/05/classic-cheesecake-toppings.jpg) ## 4 Success Tips for This Cheesecake Recipe To summarize the above, here are the key tips: 1. Start with room-temperature ingredients. 2. Do not over-mix the cheesecake batter. 3. Bake in a water bath. 4. Leave cheesecake in the cooling oven for 1 hour, then cool completely at room temperature. * ## Cheesecake Toppings Get creative or keep it simple. Either way, it’s going to impress. And if you’re really looking to take your cheesecake to the next level, check out my [pecan pie cheesecake](https://sallysbakingaddiction.com/pecan-pie-cheesecake/), [cinnamon swirl cheesecake](https://sallysbakingaddiction.com/cinnamon-swirl-cheesecake/), or [caramel apple cheesecake pie](https://sallysbakingaddiction.com/caramel-apple-cheesecake-pie/). ![overhead image of slices of cheesecake on white plates with various toppings](https://sallysbakingaddiction.com/wp-content/uploads/2018/04/creamy-classic-cheesecake-slices.jpg) ## How to Freeze Cheesecake 1. Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator. 2. How to freeze cheesecake on the springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil. 3. How to freeze cheesecake without the springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper–lined piece of cardboard or use a freezer-safe plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil. 4. Freeze cheesecake for up to 3 months, then thaw overnight in the refrigerator before serving. 5. Do not freeze cheesecake with any toppings. Add toppings just before serving the thawed cheesecake. [Print](https://sallysbakingaddiction.com/classic-cheesecake/print/66517/) *** ### Description Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. This recipe is also in my cookbook, [Sally’s Baking 101](https://sallysbakingaddiction.com/sallys-baking-101/). * #### Graham Cracker Crust - 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers) - 1/4 cup (50g) granulated sugar - 5 Tablespoons (71g) unsalted butter, melted #### Cheesecake - 32 ounces (904g) full-fat brick cream cheese, softened to room temperature - 1 cup (200g) granulated sugar - 1 cup (240g) full-fat sour cream, at room temperature - 1 teaspoon pure vanilla extract - 2 teaspoons fresh lemon juice (optional, but recommended) - 3 large eggs, at room temperature Cook Mode Prevent your screen from going dark * 1. Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). 2. Make the crust: If you’re starting out with full graham crackers, use a [food processor](https://amzn.to/3zNDEZw) or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into an ungreased [9-inch](https://amzn.to/3Q39oSx) or [10-inch](https://amzn.to/3gqjTkx) springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly (you can use the flat bottom of a small measuring cup to help smooth it out if needed). Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling. 3. Make the filling: In a large bowl using a [handheld](https://amzn.to/3W5TmJc) or [stand mixer](https://amzn.to/3bGckjd) fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined. Stop the mixer as soon as the final egg is fully incorporated into the batter; over-mixing can cause the cheesecake to deflate. You will have nearly 6 cups of batter. 4. Prepare the simple water bath (see Note): (If needed for extra visuals, see [How to Make a Cheesecake Water Bath](https://sallysbakingaddiction.com/cheesecake-water-bath/); the visual guide and video will assist you in this step.) Boil a kettle/pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. I use an entire kettle of hot water. As the water is heating up, wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan—be careful if it’s still warm from baking the crust! Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a spatula to smooth it into an even layer. Carefully pour the hot water inside of the pan and place in the oven. (Or you can place the roasting pan in the oven first, then pour the hot water in—whichever is easier for you.) 5. Bake the cheesecake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake should still slightly wobble if you gently tap or shake the pan. Turn the oven off and open the oven door slightly. With the door ajar, let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. After 1 hour, remove from the oven and water bath, discard the foil, and place the springform pan on a cooling rack to cool completely at room temperature. When it has cooled, cover and refrigerate the cheesecake for at least 4 hours or up to 2 days. 6. Run a knife around the edges of the springform pan to help loosen the cheesecake, then remove the outer rim. Using a sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip it into warm water between each slice. 7. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 4 days. ### Notes 1. Make-Ahead Instructions: This cheesecake can be made the day before. It has to chill for quite some time before serving. See step 5. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen for up to 3 months. See instructions in blog post above. 2. Special Tools (affiliate links): [Food Processor](https://amzn.to/3zNDEZw) \\| [Glass Mixing Bowl](https://amzn.to/3mPQvWq) \\| [9-inch Springform Pan](https://amzn.to/3Q39oSx) or [10-inch Springform Pan](https://amzn.to/439QuAa) \\| Electric Mixer ([Handheld](https://amzn.to/3W5TmJc) or [Stand](https://amzn.to/3bGckjd)) \\| [Roasting Pan](https://amzn.to/3Z5COlV) \\| [Silicone Spatula](https://rstyle.me/+2pySoGFcnTR3zL6a9o61jQ) 3. Oreo Cookie Crust: Feel free to replace the graham cracker crust with this [Oreo cookie crust](https://sallysbakingaddiction.com/oreo-cookie-crust/). Spray bottom of springform pan with nonstick spray, as Oreo cookie crusts tend to stick. Pre-bake the crust, just as you do with the graham cracker crust in step 2 above. 4. Toppings: One of my favorite toppings for this cheesecake is [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/). Or you could top the baked and cooled cheesecake with [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [strawberry topping](https://sallysbakingaddiction.com/homemade-strawberry-topping/), [chocolate ganache](https://sallysbakingaddiction.com/chocolate-ganache/), [red wine chocolate ganache](https://sallysbakingaddiction.com/red-wine-chocolate-ganache/), fresh fruit, or [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/). The topping from my [pecan pie cheesecake](https://sallysbakingaddiction.com/pecan-pie-cheesecake/) is also an option\! 5. Alternate Water Bath Method: This method works as well, and you don’t have to bake the cheesecake IN water. Boil a kettle or pot of water. You need 1 inch of hot water in your roasting pan for the water bath, so make sure you boil enough. Place the cheesecake on the center oven rack of the preheated oven. Place a large metal baking or roasting pan (do not use glass—I usually use a [9×13-inch baking pan](https://amzn.to/314EEpb) or an extra-large cast iron skillet) on the bottom rack. Pour boiling water into the empty pan, about 1 inch deep. Immediately close the oven door to trap the steam inside. This unique water bath adds steam to the oven without having the cheesecake sit inside the water itself. No need to wrap the springform pan in foil. See [How to Make a Cheesecake Water Bath](https://sallysbakingaddiction.com/cheesecake-water-bath/) for more information. 6. Room-Temperature Ingredients: Bring all cold ingredients to room temperature before beginning. [Room-temperature ingredients](https://sallysbakingaddiction.com/baking-basics-room-temperature-ingredients/) combine quickly and evenly, so you won’t risk over-mixing. Also, beating cold ingredients together will result in a chunky cheesecake batter, hardly the way you want to begin\! 7. Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK for this recipe. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out\!
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