🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 87 (from laksa156)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa087.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://www.billyparisi.com/classic-cheesecake-recipe/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.billyparisi.com/classic-cheesecake-recipe/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/","crawl_time":1775471311,"first_indexed_time":1584407760,"http_code":200,"src_unparsed":"com,billyparisi!www,\/classic-cheesecake-recipe\/ s443","src_root_hash":"17989042323708156887","history_drop_reason":null,"meta_title":"Homemade Classic Cheesecake Recipe - Chef Billy Parisi","meta_descriptions":["Bring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce."],"attrs_boilerpipe_text":"Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!\nThis post may contain affiliate links. Please read my\ndisclosure policy\n.\nBring the restaurant to your kitchen with this classic cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. You will love how delicious this creamy, decadent cake is.\nWe’ve got a serious sweet tooth in our house and must finish off just about every meal with a little sugary treat. If you and your family are the same, be sure to give my\nHomemade Apple Pie Recipe\na try or my\nBest Blondies Recipe\n.\nCheesecake is a decadent dessert consisting of whipped soft cream cheese that is mixed with eggs and sugar and then baked until firm. It’s then chilled and served cold or at room temperature. This cake can be savory or sweet and be cooked with or without a crust. In addition, the cake’s texture can vary from light and fluffy to dense and rich. You may also see cheesecakes that use ricotta Swiss, cheddar, or cottage cheese.\nThere may also be many ingredients that are mixed into the batter or added to the top to enhance the flavors. Like any dessert, there is a time commitment involved in making cheesecake because of the cooking time and the cooling times. However, I can promise that once you make this recipe from scratch, it will absolutely bring a smile to whoever eats it.\nIngredients and Substitutions\nGraham Crackers\n– You can use pre-ground or graham crackers or grind them yourself from the whole cracker.\nButter\n– I always use unsalted butter to control the salt content in my cooking and baking.\nSugar\n– Granulated sugar is used in the crust and the cake.\nCream Cheese\n– Use full-fat cream cheese for more flavor.\nFlour\n– A few tablespoons of all-purpose flour will help lighten the cheesecake slightly and provide stability.\nVanilla\n– Some vanilla extract will add fantastic flavor to this cake. If you want fresh vanilla seeds, 1 fresh pod equals 1 tablespoon of extract.\nEggs\n– Room temperature or cold large eggs will work for this.\nSour Cream\n– Use a good full-fat sour cream for a richer flavor.\nSalt\n– I always use coarse salt in my cooking and baking.\nIs This the Same as a New York Cheesecake?\nA classic New York Style cheesecake uses heavy whipping cream, eggs, cream cheese, vanilla, and sugar, that’s it. Often, in a regular or classic cheesecake recipe, you’ll see things like sour cream, lemon, and flour in the recipe. \nThis recipe is not a classic New York style. However, I’m confident that you most likely will not be able to tell that there is no cream in this recipe. A New York-style cheesecake was said to be created and made famous and Lindy’s and Junior’s Deli in New York.\nWhat Equipment Will You Need?\nA 9” or 10” springform pan. A round cake pan with a removable bottom that is held in place by a sprung collar forming the sides\nOne large deep rectangle pan. You need to be able to set the springform pan in it and fill it halfway with water, so if you have something that will work, then please use it.\nA stand mixer with the whisk attachment or hand mixer.\nHow to Make Cheesecake from Scratch\nAdd the graham cracker crumbs, butter, sugar, and salt to a food processor and pulse at high speed until combined. It should become like a meal.\nTransfer the graham cracker mixture to a 9” or 10” springform pan and for it to the bottom of the pan to form a crust.\nIn a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip together the softened cream cheese, sugar, and flour until smooth.\nAdd in the vanilla and then add 1 egg at a time until thoroughly combined. Lastly, mix in the sour cream.\nTransfer the cheesecake batter to the springform pan and pour it over the formed crust. Make sure to scrape all the batter into it.\nWrap the outside of the spring form pan in foil to ensure no water creeps in.\nTransfer the springform pan to the rectangle cake pan and place it on the oven rack. Pour in about &frac12; gallon of warm water or until it reaches the &frac12; way mark on the pan.\nBake at 325° for 90-105 minutes. The top should be raised, browned with a bit of jiggle in the center.\nRemove from the oven and let sit in the water bath for 45 minutes\nRemove from foil and the water bath and transfer the pan to the refrigerator and cool completely\nRun a knife around the outside of the cheesecake to ensure it has separated from the springform pan.\nSlice and serve with optional garnishes of whipped cream, berries, and chocolate sauce.\nWhy Do You Cook Cheesecake in a Water Bath?\nIt’s essential to cook things like cheesecake in a water bath because ovens are dry, and they can cause the tops of delicate cakes like this to crack or split. The water will add a good amount of moisture to the oven.\nWhat if My Cheesecake Cracked?\nBelieve it or not, a cracked or split cheesecake is purely cosmetic and has zero effect on the flavor or consistency of it. Most cheesecakes are topped off with garnishes, so you’ll never know. However, if you refuse to have a cracked or split cheesecake, then here are a few things to help avoid it.\nMake sure all your ingredients are thoroughly mixed in and there are no huge chunks of cream cheese in it.\nDo not overcook the cheesecake, which is the biggest reason for a splitting cheesecake.\nStop mixing just as soon as the sour cream is mixed in.\nDo not open the oven at all. Use the light.\nMake-Ahead and Storage\nMake-Ahead:\n You can make this cake up to 1 day ahead of time.\nHow to Store:\n Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.\nChef Notes + Tips\nJust like\nin my\ncrème brulee recipe\n, you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on.  However, the base starts with this classic recipe.\nI like\nto use the backside of a measuring cup to press in the graham cracker crust.\nIt will\ntake about 4 to 5 minutes for the cream cheese to soften in the stand mixer.\nEggs and\nfat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing.  Take your time with this process.\nYou can\nalso run a knife around the cake right after it is done baking.  If you do it after it is chilled, heat the knife you are using under hot water.\nMore Dessert Recipes\nChocolate Mousse\nHomemade Churros\nBeignets\nCreme Anglaise\nKey Lime Pie\n4.97\nfrom\n28\nvotes\nBring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce.\nServings:\n12\nPrep Time:\n15\nminutes\nCook Time:\n1\nhour\n30\nminutes\nCooling Time:\n3\nhours\nTotal Time:\n5\nhours\n15\nminutes\nStand Mixer or Hand Mixer\nSpring Form Pan\nFor the Crust:\n1 &frac12;\ncups\ngraham cracker crumbs\n5\ntablespoons\nmelted unsalted butter\n1\ntablespoon\nsugar\npinch\nof sea salt\nFor the Batter:\n2 &frac12;\npounds\nsoftened cream cheese\n1 &frac12;\ncups\nsugar\n&frac14;\ncup\nBob’s Red Mill All-Purpose Flour\n1\ntablespoon\nvanilla extract\n5\neggs\n&frac12;\ncup\nsour cream\nPreheat the oven to 325°.\nAdd all the crust ingredients to a food processor and pulse on high speed until a meal is formed.\nTransfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside.\nNext, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.\nMix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.\nTurn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.\nPour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil.\nPlace the pan in a rectangular cake pan and place it on the bottom rack of the oven.\nPour in enough warm water to fill the pan up to the &frac12; way mark.\nBake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly.\nRemove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours.\nUse a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce.\nMake-Ahead:\n You can make this cake up to 1 day ahead of time.\nHow to Store:\nStore this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.\nJust like\nin my\ncrème brulee recipe\n, you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on.  The base, however, starts with this classic recipe.\nI like\nto use the backside of a measuring cup to press in the graham cracker crust.\nIt will\ntake about 4 to 5 minutes for the cream cheese to soften in the stand mixer.\nEggs and\nfat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing.  Take your time with this process.\nYou can\nalso run a knife around the cake right after it is done baking.  If you do it after it is chilled, heat the knife you are using under hot water.\nCalories:\n567\nkcal\nCarbohydrates:\n40\ng\nProtein:\n9\ng\nFat:\n42\ng\nSaturated Fat:\n23\ng\nCholesterol:\n190\nmg\nSodium:\n448\nmg\nPotassium:\n188\nmg\nFiber:\n1\ng\nSugar:\n32\ng\nVitamin A:\n1575\nIU\nVitamin C:\n0.1\nmg\nCalcium:\n123\nmg\nIron:\n1.2\nmg\nCourse:\nDessert\nCuisine:\nAmerican, english, French","attrs_markdown":"[Skip to content](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#body)\n\n[![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/logo.svg)](https:\/\/www.billyparisi.com\/)\n\nMenu\n\nClose Menu\n\n- [Recipes](https:\/\/www.billyparisi.com\/recipes\/)\n  - [Breakfast & Brunch](https:\/\/www.billyparisi.com\/category\/recipes\/breakfast-brunch\/)\n  - [Lunch](https:\/\/www.billyparisi.com\/category\/recipes\/lunch\/)\n  - [Dinner](https:\/\/www.billyparisi.com\/category\/recipes\/dinner\/)\n  - [Dessert](https:\/\/www.billyparisi.com\/category\/recipes\/dessert\/)\n  - [Beverages](https:\/\/www.billyparisi.com\/category\/recipes\/beverages\/)\n  - [Soups](https:\/\/www.billyparisi.com\/category\/recipes\/soups\/)\n  - [Main Course](https:\/\/www.billyparisi.com\/category\/recipes\/main-course\/)\n  - [Appetizers](https:\/\/www.billyparisi.com\/category\/recipes\/appetizers\/)\n  - [Salads](https:\/\/www.billyparisi.com\/category\/recipes\/salads\/)\n  - [Side Dishes](https:\/\/www.billyparisi.com\/category\/recipes\/side-dishes\/)\n  - [Breads](https:\/\/www.billyparisi.com\/category\/recipes\/breads\/)\n  - [Sauces](https:\/\/www.billyparisi.com\/category\/recipes\/sauces\/)\n  - [Seasonings](https:\/\/www.billyparisi.com\/category\/recipes\/seasonings\/)\n  - [Grilling & BBQ](https:\/\/www.billyparisi.com\/category\/recipes\/grilling-bbq\/)\n  - [Toppings & Accompaniments](https:\/\/www.billyparisi.com\/category\/recipes\/toppings-accompaniments\/)\n- [Cooking Techniques](https:\/\/www.billyparisi.com\/category\/cooking-techniques\/)\n- [Subscribe](https:\/\/www.billyparisi.com\/email-sign-up\/)\n\n- [Shop](https:\/\/www.billyparisi.com\/shop\/)\n- [About](https:\/\/www.billyparisi.com\/about\/)\n  - [Life](https:\/\/www.billyparisi.com\/category\/life\/)\n  - [The Garden](https:\/\/www.billyparisi.com\/about\/the-garden\/)\n  - [The Studio](https:\/\/www.billyparisi.com\/about\/the-studio\/)\n- [My Recipe Box](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#list\/my-favorites)\n\nClose Search\n\n## Find a Recipe\n\nGet 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly\\!\n\n[Home](https:\/\/www.billyparisi.com\/)\n\n[Recipes](https:\/\/www.billyparisi.com\/recipes\/)\n\n[Dessert](https:\/\/www.billyparisi.com\/category\/recipes\/dessert\/)\n\n[Cakes](https:\/\/www.billyparisi.com\/category\/recipes\/dessert\/cakes\/)\n\nHomemade Classic Cheesecake Recipe\n\n- [Recipe](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#recipe)\n- [Video](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#recipe-video)\n- [Share](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/)\n\n# Homemade Classic Cheesecake Recipe\n[![Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2025\/05\/billy-byline.jpg)](https:\/\/www.billyparisi.com\/billy-parisi-bio\/)\n\nBy [Chef Billy Parisi](https:\/\/www.billyparisi.com\/billy-parisi-bio\/)\n\n- Updated\n  October 17, 2023\n- [61 comments](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comments)\n\nThis post may contain affiliate links. Please read my [disclosure policy](https:\/\/www.billyparisi.com\/privacy-policy\/).\n\n![slice of cheesecake](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/cheesecake-3-1-150x150.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C\/svg%3E)\n\n![](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/cheesecake-4-1-150x150.jpg)\n\nBring the restaurant to your kitchen with this classic cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. You will love how delicious this creamy, decadent cake is.\n\nWe’ve got a serious sweet tooth in our house and must finish off just about every meal with a little sugary treat. If you and your family are the same, be sure to give my [Homemade Apple Pie Recipe](https:\/\/www.billyparisi.com\/the-best-homemade-apple-pie-recipe-from-scratch\/) a try or my [Best Blondies Recipe](https:\/\/www.billyparisi.com\/blondies-recipe-with-pecans\/).\n\n![slice of cheesecake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C\/svg%3E)\n\n![slice of cheesecake](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/cheesecake-3-1.jpg)\n## Cheesecake\nCheesecake is a decadent dessert consisting of whipped soft cream cheese that is mixed with eggs and sugar and then baked until firm. It’s then chilled and served cold or at room temperature. This cake can be savory or sweet and be cooked with or without a crust. In addition, the cake’s texture can vary from light and fluffy to dense and rich. You may also see cheesecakes that use ricotta Swiss, cheddar, or cottage cheese.\n\nThere may also be many ingredients that are mixed into the batter or added to the top to enhance the flavors. Like any dessert, there is a time commitment involved in making cheesecake because of the cooking time and the cooling times. However, I can promise that once you make this recipe from scratch, it will absolutely bring a smile to whoever eats it.\n\n## Ingredients and Substitutions\n- **Graham Crackers** – You can use pre-ground or graham crackers or grind them yourself from the whole cracker.\n- **Butter** – I always use unsalted butter to control the salt content in my cooking and baking.\n- **Sugar** – Granulated sugar is used in the crust and the cake.\n- **Cream Cheese** – Use full-fat cream cheese for more flavor.\n- **Flour** – A few tablespoons of all-purpose flour will help lighten the cheesecake slightly and provide stability.\n- **Vanilla** – Some vanilla extract will add fantastic flavor to this cake. If you want fresh vanilla seeds, 1 fresh pod equals 1 tablespoon of extract.\n- **Eggs** – Room temperature or cold large eggs will work for this.\n- **Sour Cream** – Use a good full-fat sour cream for a richer flavor.\n- **Salt** – I always use coarse salt in my cooking and baking.\n## Is This the Same as a New York Cheesecake?\nA classic New York Style cheesecake uses heavy whipping cream, eggs, cream cheese, vanilla, and sugar, that’s it. Often, in a regular or classic cheesecake recipe, you’ll see things like sour cream, lemon, and flour in the recipe.\n\nThis recipe is not a classic New York style. However, I’m confident that you most likely will not be able to tell that there is no cream in this recipe. A New York-style cheesecake was said to be created and made famous and Lindy’s and Junior’s Deli in New York.\n\n## What Equipment Will You Need?\n- A 9” or 10” springform pan. A round cake pan with a removable bottom that is held in place by a sprung collar forming the sides\n- One large deep rectangle pan. You need to be able to set the springform pan in it and fill it halfway with water, so if you have something that will work, then please use it.\n- A stand mixer with the whisk attachment or hand mixer.\n## How to Make Cheesecake from Scratch\n1. Add the graham cracker crumbs, butter, sugar, and salt to a food processor and pulse at high speed until combined. It should become like a meal.\n2. Transfer the graham cracker mixture to a 9” or 10” springform pan and for it to the bottom of the pan to form a crust.\n3. In a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip together the softened cream cheese, sugar, and flour until smooth.\n4. Add in the vanilla and then add 1 egg at a time until thoroughly combined. Lastly, mix in the sour cream.\n5. Transfer the cheesecake batter to the springform pan and pour it over the formed crust. Make sure to scrape all the batter into it.\n6. Wrap the outside of the spring form pan in foil to ensure no water creeps in.\n7. Transfer the springform pan to the rectangle cake pan and place it on the oven rack. Pour in about \\&frac12; gallon of warm water or until it reaches the \\&frac12; way mark on the pan.\n8. Bake at 325° for 90-105 minutes. The top should be raised, browned with a bit of jiggle in the center.\n9. Remove from the oven and let sit in the water bath for 45 minutes\n10. Remove from foil and the water bath and transfer the pan to the refrigerator and cool completely\n11. Run a knife around the outside of the cheesecake to ensure it has separated from the springform pan.\n12. Slice and serve with optional garnishes of whipped cream, berries, and chocolate sauce.\n\n![step by step procedures to make cheesecake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='605'%20height='1024'%20viewBox='0%200%20605%201024'%3E%3C\/svg%3E)\n\n![step by step procedures to make cheesecake](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/cheesecake-step-by-step-605x1024.jpg)\n## Why Do You Cook Cheesecake in a Water Bath?\nIt’s essential to cook things like cheesecake in a water bath because ovens are dry, and they can cause the tops of delicate cakes like this to crack or split. The water will add a good amount of moisture to the oven.\n\n## What if My Cheesecake Cracked?\nBelieve it or not, a cracked or split cheesecake is purely cosmetic and has zero effect on the flavor or consistency of it. Most cheesecakes are topped off with garnishes, so you’ll never know. However, if you refuse to have a cracked or split cheesecake, then here are a few things to help avoid it.\n\n- Make sure all your ingredients are thoroughly mixed in and there are no huge chunks of cream cheese in it.\n- Do not overcook the cheesecake, which is the biggest reason for a splitting cheesecake.\n- Stop mixing just as soon as the sour cream is mixed in.\n- Do not open the oven at all. Use the light.\n## Make-Ahead and Storage\n**Make-Ahead:** You can make this cake up to 1 day ahead of time.\n\n**How to Store:** Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.\n\n![Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='100'%20height='100'%20viewBox='0%200%20100%20100'%3E%3C\/svg%3E)\n\n![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp.svg)\n\n## Chef Notes + Tips\n- **Just like** in my [crème brulee recipe](https:\/\/www.billyparisi.com\/creme-brulee-recipe\/), you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. However, the base starts with this classic recipe.\n- **I like** to use the backside of a measuring cup to press in the graham cracker crust.\n- **It will** take about 4 to 5 minutes for the cream cheese to soften in the stand mixer.\n- **Eggs and** fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process.\n- **You can** also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water.\n## More Dessert Recipes\n- [Chocolate Mousse](https:\/\/www.billyparisi.com\/perfect-chocolate-mousse-recipe\/)\n- [Homemade Churros](https:\/\/www.billyparisi.com\/how-to-make-churros\/)\n- [Beignets](https:\/\/www.billyparisi.com\/the-best-authentic-new-orleans-beignets-recipe\/)\n- [Creme Anglaise](https:\/\/www.billyparisi.com\/mixed-berries-vanilla-creme-anglaise-whipped-cream\/)\n- [Key Lime Pie](https:\/\/www.billyparisi.com\/key-lime-pie-recipe\/)\n\n![Let's Cook - Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='120'%20height='119'%20viewBox='0%200%20120%20119'%3E%3C\/svg%3E)\n\n![Let's Cook - Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/sticker.svg)\n### Video\n[Save](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/)[Saved](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/)\n\n## Homemade Classic Cheesecake Recipe\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='240'%20height='240'%20viewBox='0%200%20240%20240'%3E%3C\/svg%3E)\n\n![](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/cheesecake-1-1-285x285.jpg)\n\n[Share](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/)\n\n[Print](https:\/\/www.billyparisi.com\/wprm_print\/homemade-classic-cheesecake-recipe)\n\n4\\.97 from 28 votes\n\nBring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce.\n\nServings: 12\n\nPrep Time: 15 minutes minutes\n\nCook Time: 1 hour hour 30 minutes minutes\n\nCooling Time: 3 hours hours\n\nTotal Time: 5 hours hours 15 minutes minutes\n\n### Equipment\n- Stand Mixer or Hand Mixer\n- Spring Form Pan\n\n### Ingredients\n#### For the Crust:\n- 1 \\&frac12; cups graham cracker crumbs\n- 5 tablespoons melted unsalted butter\n- 1 tablespoon sugar\n- pinch of sea salt\n\n#### For the Batter:\n- 2 \\&frac12; pounds softened cream cheese\n- 1 \\&frac12; cups sugar\n- \\&frac14; cup Bob’s Red Mill All-Purpose Flour\n- 1 tablespoon vanilla extract\n- 5 eggs\n- \\&frac12; cup sour cream\n\n### Instructions\n- Preheat the oven to 325°.\n- Add all the crust ingredients to a food processor and pulse on high speed until a meal is formed.\n- Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside.\n- Next, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.\n- Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.\n- Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.\n- Pour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil.\n- Place the pan in a rectangular cake pan and place it on the bottom rack of the oven.\n- Pour in enough warm water to fill the pan up to the \\&frac12; way mark.\n- Bake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly.\n- Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours.\n- Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce.\n\n### Notes\n**Make-Ahead:** You can make this cake up to 1 day ahead of time.\n\n**How to Store:** Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.\n\n**Just like** in my [crème brulee recipe](https:\/\/www.billyparisi.com\/creme-brulee-recipe\/), you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. The base, however, starts with this classic recipe.\n\n**I like** to use the backside of a measuring cup to press in the graham cracker crust.\n\n**It will** take about 4 to 5 minutes for the cream cheese to soften in the stand mixer.\n\n**Eggs and** fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process.\n\n**You can** also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water.\n\n### Nutrition\nCalories: 567kcalCarbohydrates: 40gProtein: 9gFat: 42gSaturated Fat: 23gCholesterol: 190mgSodium: 448mgPotassium: 188mgFiber: 1gSugar: 32gVitamin A: 1575IUVitamin C: 0\\.1mgCalcium: 123mgIron: 1\\.2mg\n\nCourse: Dessert\n\nCuisine: American, english, French\n\nAuthor: [Chef Billy Parisi](https:\/\/www.billyparisi.com\/billy-parisi-bio\/)\n## Share this Post\n## Elevate Your Every Day Cooking\nGet Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter\\!\n\n## Add a comment [Cancel reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## 61 comments\n- - Linda\n  \n  March 21, 2026\n  \n  Thank you, Chef Billy! This Cheesecake is AMAZING! I give it 10 stars.\n  \n  - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-425227)\n  - - Chef Billy Parisi\n    \n    March 21, 2026\n    \n    Many thanks\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-425241)\n- - Jenny D\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  January 4, 2026\n  \n  My daughter has despised cream cheese since she was little, so much so that I haven’t even been able to sneak it into any sweet or savory recipe because she can always taste it. When she informed me she’d had cheesecake at a friend’s house while on break from school (and loved it), I jumped at the opportunity to indulge in one of my favorite things- cheesecake! This recipe is foolproof, delicious and also the first time I’ve not had cracks on top. I may now need to buy stock in cream cheese because it’s game on!!! Thanks, as always, Chef Billy\\!\n  \n  - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-417817)\n  - - Chef Billy Parisi\n    \n    January 10, 2026\n    \n    That’s awesome! I’m so glad she finally gave cheesecake a chance\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-418588)\n- - Terry Anne\n  \n  December 8, 2025\n  \n  Chef, thank you for this and all your recipes! In a club restaurant recently I had a crème brûlée cheesecake and it was delicious. Do you know how I can flavor your recipe into a crème brûlée flavored cheesecake?\n  \n  - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-415284)\n  - ![Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp.svg)\n    \n    January 9, 2026\n    \n    Vanilla beans\n    \n    - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-418441)\n- - Carol\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  December 19, 2024\n  \n  The best cheesecake that I ever made. I got many compliments. Thank you\\!\n  \n  - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-387315)\n  - ![Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp.svg)\n    \n    December 19, 2024\n    \n    Thanks for giving it a shot!\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-387316)\n- - Mary\n  \n  August 29, 2024\n  \n  I’d like to make this a key lime cheesecake. Should I just add lime zest and key lime juice? If so, how much would you suggest?\n  \n  - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-383063)\n  - ![Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n    \n    ![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp.svg)\n    \n    August 30, 2024\n    \n    Without testing it, I’m not 100% sure.\n    \n    - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-383101)\n- - Victoria Brooks\n  - ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)\n    ![5 stars](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stars-5.svg)\n  \n  July 9, 2024\n  \n  This is my go to cheesecake recipe! I always get compliments on it and it’s rich and delicious\\!\n  \n  - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-381117)\n  - - Chef Billy Parisi\n    \n    July 27, 2024\n    \n    Fantastic\\!\n    \n    - [Reply](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/#comment-381887)\n\n[Load More](https:\/\/www.billyparisi.com\/classic-cheesecake-recipe\/comment-page-3\/#comments)\n\n![Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1480'%20height='1274'%20viewBox='0%200%201480%201274'%3E%3C\/svg%3E)\n\n![Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/billy-parisi-2.jpg)\n\nChef Billy Parisi is a classically trained chef with over 15 years in the restaurant industry. He focuses on homemade recipes from scratch while showcasing classical French and Italian cooking techniques. [Learn more](https:\/\/www.billyparisi.com\/about\/).\n\n## Elevate Your Every Day Cooking\nGet Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter\\!\n\n## What’s Popular\n- [![Pulled smoked pork shoulder on a sheet tray](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='380'%20height='380'%20viewBox='0%200%20380%20380'%3E%3C\/svg%3E) ![Pulled smoked pork shoulder on a sheet tray](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/smoked-pork-bbq-380x380.jpg) Smoked Pork Shoulder Recipe](https:\/\/www.billyparisi.com\/smoked-pulled-pork-shoulder-recipe\/)\n- [![bowl of vinegar based coleslaw](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1200'%20height='1200'%20viewBox='0%200%201200%201200'%3E%3C\/svg%3E) ![bowl of vinegar based coleslaw](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/08\/slaw-featured.jpg) Vinegar-Based Coleslaw Recipe](https:\/\/www.billyparisi.com\/vinegar-based-coleslaw\/)\n- [![bone in ribeye roast with horseradish cream](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='380'%20height='380'%20viewBox='0%200%20380%20380'%3E%3C\/svg%3E) ![bone in ribeye roast with horseradish cream](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2021\/12\/prime-rib-1-380x380.jpg) Bone-In Standing Ribeye Roast Recipe](https:\/\/www.billyparisi.com\/bone-in-standing-ribeye-roast-recipe-with-red-wine-pan-sauce\/)\n\n## As Seen On\n- ![Men's Journal](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='115'%20height='25'%20viewBox='0%200%20115%2025'%3E%3C\/svg%3E)\n  ![Men's Journal](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/mens-journal.svg)\n- ![The Daily Meal](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='115'%20height='19'%20viewBox='0%200%20115%2019'%3E%3C\/svg%3E)\n  ![The Daily Meal](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/the-daily-meal.svg)\n- ![Serious Eats](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='50'%20height='40'%20viewBox='0%200%2050%2040'%3E%3C\/svg%3E)\n  ![Serious Eats](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/serious-eats.svg)\n- ![Cooking Channel](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='115'%20height='27'%20viewBox='0%200%20115%2027'%3E%3C\/svg%3E)\n  ![Cooking Channel](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/cooking-channel.svg)\n- ![Aol](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='63'%20height='25'%20viewBox='0%200%2063%2025'%3E%3C\/svg%3E)\n  ![Aol](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/aol.svg)\n- ![Parade](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='115'%20height='26'%20viewBox='0%200%20115%2026'%3E%3C\/svg%3E)\n  ![Parade](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/parade.svg)\n- ![Food Network](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='40'%20height='40'%20viewBox='0%200%2040%2040'%3E%3C\/svg%3E)\n  ![Food Network](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2022\/05\/food-network.svg)\n\n![Chef Billy Parisi](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='160'%20height='160'%20viewBox='0%200%20160%20160'%3E%3C\/svg%3E)\n\n![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp-gold.svg)\n\n## Sign up to get new recipes each week\\!\n## Follow\n\n- © 2026 Chef Billy Parisi\n- [Contact](https:\/\/www.billyparisi.com\/contact\/)\n- [Privacy Policy](https:\/\/www.billyparisi.com\/privacy-policy\/)\n- [Site by cre8d](https:\/\/www.cre8d-design.com\/)\n\n## Elevate Your Every Day Cooking\nGet Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter\\!\n\nClose","attrs_readable_markdown":"Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly\\!\n\nThis post may contain affiliate links. Please read my [disclosure policy](https:\/\/www.billyparisi.com\/privacy-policy\/).\n\nBring the restaurant to your kitchen with this classic cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. You will love how delicious this creamy, decadent cake is.\n\nWe’ve got a serious sweet tooth in our house and must finish off just about every meal with a little sugary treat. If you and your family are the same, be sure to give my [Homemade Apple Pie Recipe](https:\/\/www.billyparisi.com\/the-best-homemade-apple-pie-recipe-from-scratch\/) a try or my [Best Blondies Recipe](https:\/\/www.billyparisi.com\/blondies-recipe-with-pecans\/).\n\n![slice of cheesecake](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/cheesecake-3-1.jpg)\n\nCheesecake is a decadent dessert consisting of whipped soft cream cheese that is mixed with eggs and sugar and then baked until firm. It’s then chilled and served cold or at room temperature. This cake can be savory or sweet and be cooked with or without a crust. In addition, the cake’s texture can vary from light and fluffy to dense and rich. You may also see cheesecakes that use ricotta Swiss, cheddar, or cottage cheese.\n\nThere may also be many ingredients that are mixed into the batter or added to the top to enhance the flavors. Like any dessert, there is a time commitment involved in making cheesecake because of the cooking time and the cooling times. However, I can promise that once you make this recipe from scratch, it will absolutely bring a smile to whoever eats it.\n\n## Ingredients and Substitutions\n- **Graham Crackers** – You can use pre-ground or graham crackers or grind them yourself from the whole cracker.\n- **Butter** – I always use unsalted butter to control the salt content in my cooking and baking.\n- **Sugar** – Granulated sugar is used in the crust and the cake.\n- **Cream Cheese** – Use full-fat cream cheese for more flavor.\n- **Flour** – A few tablespoons of all-purpose flour will help lighten the cheesecake slightly and provide stability.\n- **Vanilla** – Some vanilla extract will add fantastic flavor to this cake. If you want fresh vanilla seeds, 1 fresh pod equals 1 tablespoon of extract.\n- **Eggs** – Room temperature or cold large eggs will work for this.\n- **Sour Cream** – Use a good full-fat sour cream for a richer flavor.\n- **Salt** – I always use coarse salt in my cooking and baking.\n## Is This the Same as a New York Cheesecake?\nA classic New York Style cheesecake uses heavy whipping cream, eggs, cream cheese, vanilla, and sugar, that’s it. Often, in a regular or classic cheesecake recipe, you’ll see things like sour cream, lemon, and flour in the recipe.\n\nThis recipe is not a classic New York style. However, I’m confident that you most likely will not be able to tell that there is no cream in this recipe. A New York-style cheesecake was said to be created and made famous and Lindy’s and Junior’s Deli in New York.\n\n## What Equipment Will You Need?\n- A 9” or 10” springform pan. A round cake pan with a removable bottom that is held in place by a sprung collar forming the sides\n- One large deep rectangle pan. You need to be able to set the springform pan in it and fill it halfway with water, so if you have something that will work, then please use it.\n- A stand mixer with the whisk attachment or hand mixer.\n## How to Make Cheesecake from Scratch\n1. Add the graham cracker crumbs, butter, sugar, and salt to a food processor and pulse at high speed until combined. It should become like a meal.\n2. Transfer the graham cracker mixture to a 9” or 10” springform pan and for it to the bottom of the pan to form a crust.\n3. In a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip together the softened cream cheese, sugar, and flour until smooth.\n4. Add in the vanilla and then add 1 egg at a time until thoroughly combined. Lastly, mix in the sour cream.\n5. Transfer the cheesecake batter to the springform pan and pour it over the formed crust. Make sure to scrape all the batter into it.\n6. Wrap the outside of the spring form pan in foil to ensure no water creeps in.\n7. Transfer the springform pan to the rectangle cake pan and place it on the oven rack. Pour in about \\&frac12; gallon of warm water or until it reaches the \\&frac12; way mark on the pan.\n8. Bake at 325° for 90-105 minutes. The top should be raised, browned with a bit of jiggle in the center.\n9. Remove from the oven and let sit in the water bath for 45 minutes\n10. Remove from foil and the water bath and transfer the pan to the refrigerator and cool completely\n11. Run a knife around the outside of the cheesecake to ensure it has separated from the springform pan.\n12. Slice and serve with optional garnishes of whipped cream, berries, and chocolate sauce.\n\n![step by step procedures to make cheesecake](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/cheesecake-step-by-step-605x1024.jpg)\n\n## Why Do You Cook Cheesecake in a Water Bath?\nIt’s essential to cook things like cheesecake in a water bath because ovens are dry, and they can cause the tops of delicate cakes like this to crack or split. The water will add a good amount of moisture to the oven.\n\n## What if My Cheesecake Cracked?\nBelieve it or not, a cracked or split cheesecake is purely cosmetic and has zero effect on the flavor or consistency of it. Most cheesecakes are topped off with garnishes, so you’ll never know. However, if you refuse to have a cracked or split cheesecake, then here are a few things to help avoid it.\n\n- Make sure all your ingredients are thoroughly mixed in and there are no huge chunks of cream cheese in it.\n- Do not overcook the cheesecake, which is the biggest reason for a splitting cheesecake.\n- Stop mixing just as soon as the sour cream is mixed in.\n- Do not open the oven at all. Use the light.\n## Make-Ahead and Storage\n**Make-Ahead:** You can make this cake up to 1 day ahead of time.\n\n**How to Store:** Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.\n\n![Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/stamp.svg)\n\n## Chef Notes + Tips\n- **Just like** in my [crème brulee recipe](https:\/\/www.billyparisi.com\/creme-brulee-recipe\/), you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. However, the base starts with this classic recipe.\n- **I like** to use the backside of a measuring cup to press in the graham cracker crust.\n- **It will** take about 4 to 5 minutes for the cream cheese to soften in the stand mixer.\n- **Eggs and** fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process.\n- **You can** also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water.\n## More Dessert Recipes\n- [Chocolate Mousse](https:\/\/www.billyparisi.com\/perfect-chocolate-mousse-recipe\/)\n- [Homemade Churros](https:\/\/www.billyparisi.com\/how-to-make-churros\/)\n- [Beignets](https:\/\/www.billyparisi.com\/the-best-authentic-new-orleans-beignets-recipe\/)\n- [Creme Anglaise](https:\/\/www.billyparisi.com\/mixed-berries-vanilla-creme-anglaise-whipped-cream\/)\n- [Key Lime Pie](https:\/\/www.billyparisi.com\/key-lime-pie-recipe\/)\n\n![Let's Cook - Chef Billy Parisi](https:\/\/www.billyparisi.com\/wp-content\/themes\/billyparisi\/images\/sticker.svg)\n\n![](https:\/\/www.billyparisi.com\/wp-content\/uploads\/2019\/07\/cheesecake-1-1-285x285.jpg)\n\n4\\.97 from 28 votes\n\nBring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce.\n\nServings: 12\n\nPrep Time: 15 minutes\n\nCook Time: 1 hour  30 minutes\n\nCooling Time: 3 hours\n\nTotal Time: 5 hours  15 minutes\n\n- Stand Mixer or Hand Mixer\n- Spring Form Pan\n\n#### For the Crust:\n- 1 \\&frac12; cups graham cracker crumbs\n- 5 tablespoons melted unsalted butter\n- 1 tablespoon sugar\n- pinch of sea salt\n\n#### For the Batter:\n- 2 \\&frac12; pounds softened cream cheese\n- 1 \\&frac12; cups sugar\n- \\&frac14; cup Bob’s Red Mill All-Purpose Flour\n- 1 tablespoon vanilla extract\n- 5 eggs\n- \\&frac12; cup sour cream\n\n- Preheat the oven to 325°.\n- Add all the crust ingredients to a food processor and pulse on high speed until a meal is formed.\n- Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside.\n- Next, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.\n- Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.\n- Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.\n- Pour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil.\n- Place the pan in a rectangular cake pan and place it on the bottom rack of the oven.\n- Pour in enough warm water to fill the pan up to the \\&frac12; way mark.\n- Bake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly.\n- Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours.\n- Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce.\n\n**Make-Ahead:** You can make this cake up to 1 day ahead of time.\n\n**How to Store:** Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.\n\n**Just like** in my [crème brulee recipe](https:\/\/www.billyparisi.com\/creme-brulee-recipe\/), you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. The base, however, starts with this classic recipe.\n\n**I like** to use the backside of a measuring cup to press in the graham cracker crust.\n\n**It will** take about 4 to 5 minutes for the cream cheese to soften in the stand mixer.\n\n**Eggs and** fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process.\n\n**You can** also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water.\n\nCalories: 567kcalCarbohydrates: 40gProtein: 9gFat: 42gSaturated Fat: 23gCholesterol: 190mgSodium: 448mgPotassium: 188mgFiber: 1gSugar: 32gVitamin A: 1575IUVitamin C: 0\\.1mgCalcium: 123mgIron: 1\\.2mg\n\nCourse: Dessert\n\nCuisine: American, english, French","meta_canonical":null}

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Boilerpipe Text	Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly! This post may contain affiliate links. Please read my disclosure policy . Bring the restaurant to your kitchen with this classic cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. You will love how delicious this creamy, decadent cake is. We’ve got a serious sweet tooth in our house and must finish off just about every meal with a little sugary treat. If you and your family are the same, be sure to give my Homemade Apple Pie Recipe a try or my Best Blondies Recipe . Cheesecake is a decadent dessert consisting of whipped soft cream cheese that is mixed with eggs and sugar and then baked until firm. It’s then chilled and served cold or at room temperature. This cake can be savory or sweet and be cooked with or without a crust. In addition, the cake’s texture can vary from light and fluffy to dense and rich. You may also see cheesecakes that use ricotta Swiss, cheddar, or cottage cheese. There may also be many ingredients that are mixed into the batter or added to the top to enhance the flavors. Like any dessert, there is a time commitment involved in making cheesecake because of the cooking time and the cooling times. However, I can promise that once you make this recipe from scratch, it will absolutely bring a smile to whoever eats it. Ingredients and Substitutions Graham Crackers – You can use pre-ground or graham crackers or grind them yourself from the whole cracker. Butter – I always use unsalted butter to control the salt content in my cooking and baking. Sugar – Granulated sugar is used in the crust and the cake. Cream Cheese – Use full-fat cream cheese for more flavor. Flour – A few tablespoons of all-purpose flour will help lighten the cheesecake slightly and provide stability. Vanilla – Some vanilla extract will add fantastic flavor to this cake. If you want fresh vanilla seeds, 1 fresh pod equals 1 tablespoon of extract. Eggs – Room temperature or cold large eggs will work for this. Sour Cream – Use a good full-fat sour cream for a richer flavor. Salt – I always use coarse salt in my cooking and baking. Is This the Same as a New York Cheesecake? A classic New York Style cheesecake uses heavy whipping cream, eggs, cream cheese, vanilla, and sugar, that’s it. Often, in a regular or classic cheesecake recipe, you’ll see things like sour cream, lemon, and flour in the recipe. This recipe is not a classic New York style. However, I’m confident that you most likely will not be able to tell that there is no cream in this recipe. A New York-style cheesecake was said to be created and made famous and Lindy’s and Junior’s Deli in New York. What Equipment Will You Need? A 9” or 10” springform pan. A round cake pan with a removable bottom that is held in place by a sprung collar forming the sides One large deep rectangle pan. You need to be able to set the springform pan in it and fill it halfway with water, so if you have something that will work, then please use it. A stand mixer with the whisk attachment or hand mixer. How to Make Cheesecake from Scratch Add the graham cracker crumbs, butter, sugar, and salt to a food processor and pulse at high speed until combined. It should become like a meal. Transfer the graham cracker mixture to a 9” or 10” springform pan and for it to the bottom of the pan to form a crust. In a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip together the softened cream cheese, sugar, and flour until smooth. Add in the vanilla and then add 1 egg at a time until thoroughly combined. Lastly, mix in the sour cream. Transfer the cheesecake batter to the springform pan and pour it over the formed crust. Make sure to scrape all the batter into it. Wrap the outside of the spring form pan in foil to ensure no water creeps in. Transfer the springform pan to the rectangle cake pan and place it on the oven rack. Pour in about ½ gallon of warm water or until it reaches the ½ way mark on the pan. Bake at 325° for 90-105 minutes. The top should be raised, browned with a bit of jiggle in the center. Remove from the oven and let sit in the water bath for 45 minutes Remove from foil and the water bath and transfer the pan to the refrigerator and cool completely Run a knife around the outside of the cheesecake to ensure it has separated from the springform pan. Slice and serve with optional garnishes of whipped cream, berries, and chocolate sauce. Why Do You Cook Cheesecake in a Water Bath? It’s essential to cook things like cheesecake in a water bath because ovens are dry, and they can cause the tops of delicate cakes like this to crack or split. The water will add a good amount of moisture to the oven. What if My Cheesecake Cracked? Believe it or not, a cracked or split cheesecake is purely cosmetic and has zero effect on the flavor or consistency of it. Most cheesecakes are topped off with garnishes, so you’ll never know. However, if you refuse to have a cracked or split cheesecake, then here are a few things to help avoid it. Make sure all your ingredients are thoroughly mixed in and there are no huge chunks of cream cheese in it. Do not overcook the cheesecake, which is the biggest reason for a splitting cheesecake. Stop mixing just as soon as the sour cream is mixed in. Do not open the oven at all. Use the light. Make-Ahead and Storage Make-Ahead: You can make this cake up to 1 day ahead of time. How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving. Chef Notes + Tips Just like in my crème brulee recipe , you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. However, the base starts with this classic recipe. I like to use the backside of a measuring cup to press in the graham cracker crust. It will take about 4 to 5 minutes for the cream cheese to soften in the stand mixer. Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process. You can also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water. More Dessert Recipes Chocolate Mousse Homemade Churros Beignets Creme Anglaise Key Lime Pie 4.97 from 28 votes Bring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. Servings: 12 Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Cooling Time: 3 hours Total Time: 5 hours 15 minutes Stand Mixer or Hand Mixer Spring Form Pan For the Crust: 1 ½ cups graham cracker crumbs 5 tablespoons melted unsalted butter 1 tablespoon sugar pinch of sea salt For the Batter: 2 ½ pounds softened cream cheese 1 ½ cups sugar ¼ cup Bob’s Red Mill All-Purpose Flour 1 tablespoon vanilla extract 5 eggs ½ cup sour cream Preheat the oven to 325°. Add all the crust ingredients to a food processor and pulse on high speed until a meal is formed. Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside. Next, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once. Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in. Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute. Pour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil. Place the pan in a rectangular cake pan and place it on the bottom rack of the oven. Pour in enough warm water to fill the pan up to the ½ way mark. Bake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly. Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours. Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce. Make-Ahead: You can make this cake up to 1 day ahead of time. How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving. Just like in my crème brulee recipe , you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. The base, however, starts with this classic recipe. I like to use the backside of a measuring cup to press in the graham cracker crust. It will take about 4 to 5 minutes for the cream cheese to soften in the stand mixer. Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process. You can also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water. Calories: 567 kcal Carbohydrates: 40 g Protein: 9 g Fat: 42 g Saturated Fat: 23 g Cholesterol: 190 mg Sodium: 448 mg Potassium: 188 mg Fiber: 1 g Sugar: 32 g Vitamin A: 1575 IU Vitamin C: 0.1 mg Calcium: 123 mg Iron: 1.2 mg Course: Dessert Cuisine: American, english, French
Markdown	[Skip to content](https://www.billyparisi.com/classic-cheesecake-recipe/#body) [![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/logo.svg)](https://www.billyparisi.com/) Menu Close Menu - [Recipes](https://www.billyparisi.com/recipes/) - [Breakfast & Brunch](https://www.billyparisi.com/category/recipes/breakfast-brunch/) - [Lunch](https://www.billyparisi.com/category/recipes/lunch/) - [Dinner](https://www.billyparisi.com/category/recipes/dinner/) - [Dessert](https://www.billyparisi.com/category/recipes/dessert/) - [Beverages](https://www.billyparisi.com/category/recipes/beverages/) - [Soups](https://www.billyparisi.com/category/recipes/soups/) - [Main Course](https://www.billyparisi.com/category/recipes/main-course/) - [Appetizers](https://www.billyparisi.com/category/recipes/appetizers/) - [Salads](https://www.billyparisi.com/category/recipes/salads/) - [Side Dishes](https://www.billyparisi.com/category/recipes/side-dishes/) - [Breads](https://www.billyparisi.com/category/recipes/breads/) - [Sauces](https://www.billyparisi.com/category/recipes/sauces/) - [Seasonings](https://www.billyparisi.com/category/recipes/seasonings/) - [Grilling & BBQ](https://www.billyparisi.com/category/recipes/grilling-bbq/) - [Toppings & Accompaniments](https://www.billyparisi.com/category/recipes/toppings-accompaniments/) - [Cooking Techniques](https://www.billyparisi.com/category/cooking-techniques/) - [Subscribe](https://www.billyparisi.com/email-sign-up/) - [Shop](https://www.billyparisi.com/shop/) - [About](https://www.billyparisi.com/about/) - [Life](https://www.billyparisi.com/category/life/) - [The Garden](https://www.billyparisi.com/about/the-garden/) - [The Studio](https://www.billyparisi.com/about/the-studio/) - [My Recipe Box](https://www.billyparisi.com/classic-cheesecake-recipe/#list/my-favorites) Close Search ## Find a Recipe Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly\! [Home](https://www.billyparisi.com/) [Recipes](https://www.billyparisi.com/recipes/) [Dessert](https://www.billyparisi.com/category/recipes/dessert/) [Cakes](https://www.billyparisi.com/category/recipes/dessert/cakes/) Homemade Classic Cheesecake Recipe - [Recipe](https://www.billyparisi.com/classic-cheesecake-recipe/#recipe) - [Video](https://www.billyparisi.com/classic-cheesecake-recipe/#recipe-video) - [Share](https://www.billyparisi.com/classic-cheesecake-recipe/) # Homemade Classic Cheesecake Recipe [![Billy Parisi](https://www.billyparisi.com/wp-content/uploads/2025/05/billy-byline.jpg)](https://www.billyparisi.com/billy-parisi-bio/) By [Chef Billy Parisi](https://www.billyparisi.com/billy-parisi-bio/) - Updated October 17, 2023 - [61 comments](https://www.billyparisi.com/classic-cheesecake-recipe/#comments) This post may contain affiliate links. Please read my [disclosure policy](https://www.billyparisi.com/privacy-policy/). ![slice of cheesecake](https://www.billyparisi.com/wp-content/uploads/2019/07/cheesecake-3-1-150x150.jpg) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='150'%20height='150'%20viewBox='0%200%20150%20150'%3E%3C/svg%3E) ![](https://www.billyparisi.com/wp-content/uploads/2019/07/cheesecake-4-1-150x150.jpg) Bring the restaurant to your kitchen with this classic cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. You will love how delicious this creamy, decadent cake is. We’ve got a serious sweet tooth in our house and must finish off just about every meal with a little sugary treat. If you and your family are the same, be sure to give my [Homemade Apple Pie Recipe](https://www.billyparisi.com/the-best-homemade-apple-pie-recipe-from-scratch/) a try or my [Best Blondies Recipe](https://www.billyparisi.com/blondies-recipe-with-pecans/). ![slice of cheesecake](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='650'%20height='975'%20viewBox='0%200%20650%20975'%3E%3C/svg%3E) ![slice of cheesecake](https://www.billyparisi.com/wp-content/uploads/2019/07/cheesecake-3-1.jpg) ## Cheesecake Cheesecake is a decadent dessert consisting of whipped soft cream cheese that is mixed with eggs and sugar and then baked until firm. It’s then chilled and served cold or at room temperature. This cake can be savory or sweet and be cooked with or without a crust. In addition, the cake’s texture can vary from light and fluffy to dense and rich. You may also see cheesecakes that use ricotta Swiss, cheddar, or cottage cheese. There may also be many ingredients that are mixed into the batter or added to the top to enhance the flavors. Like any dessert, there is a time commitment involved in making cheesecake because of the cooking time and the cooling times. However, I can promise that once you make this recipe from scratch, it will absolutely bring a smile to whoever eats it. ## Ingredients and Substitutions - Graham Crackers – You can use pre-ground or graham crackers or grind them yourself from the whole cracker. - Butter – I always use unsalted butter to control the salt content in my cooking and baking. - Sugar – Granulated sugar is used in the crust and the cake. - Cream Cheese – Use full-fat cream cheese for more flavor. - Flour – A few tablespoons of all-purpose flour will help lighten the cheesecake slightly and provide stability. - Vanilla – Some vanilla extract will add fantastic flavor to this cake. If you want fresh vanilla seeds, 1 fresh pod equals 1 tablespoon of extract. - Eggs – Room temperature or cold large eggs will work for this. - Sour Cream – Use a good full-fat sour cream for a richer flavor. - Salt – I always use coarse salt in my cooking and baking. ## Is This the Same as a New York Cheesecake? A classic New York Style cheesecake uses heavy whipping cream, eggs, cream cheese, vanilla, and sugar, that’s it. Often, in a regular or classic cheesecake recipe, you’ll see things like sour cream, lemon, and flour in the recipe. This recipe is not a classic New York style. However, I’m confident that you most likely will not be able to tell that there is no cream in this recipe. A New York-style cheesecake was said to be created and made famous and Lindy’s and Junior’s Deli in New York. ## What Equipment Will You Need? - A 9” or 10” springform pan. A round cake pan with a removable bottom that is held in place by a sprung collar forming the sides - One large deep rectangle pan. You need to be able to set the springform pan in it and fill it halfway with water, so if you have something that will work, then please use it. - A stand mixer with the whisk attachment or hand mixer. ## How to Make Cheesecake from Scratch 1. Add the graham cracker crumbs, butter, sugar, and salt to a food processor and pulse at high speed until combined. It should become like a meal. 2. Transfer the graham cracker mixture to a 9” or 10” springform pan and for it to the bottom of the pan to form a crust. 3. In a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip together the softened cream cheese, sugar, and flour until smooth. 4. Add in the vanilla and then add 1 egg at a time until thoroughly combined. Lastly, mix in the sour cream. 5. Transfer the cheesecake batter to the springform pan and pour it over the formed crust. Make sure to scrape all the batter into it. 6. Wrap the outside of the spring form pan in foil to ensure no water creeps in. 7. Transfer the springform pan to the rectangle cake pan and place it on the oven rack. Pour in about \½ gallon of warm water or until it reaches the \½ way mark on the pan. 8. Bake at 325° for 90-105 minutes. The top should be raised, browned with a bit of jiggle in the center. 9. Remove from the oven and let sit in the water bath for 45 minutes 10. Remove from foil and the water bath and transfer the pan to the refrigerator and cool completely 11. Run a knife around the outside of the cheesecake to ensure it has separated from the springform pan. 12. Slice and serve with optional garnishes of whipped cream, berries, and chocolate sauce. ![step by step procedures to make cheesecake](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='605'%20height='1024'%20viewBox='0%200%20605%201024'%3E%3C/svg%3E) ![step by step procedures to make cheesecake](https://www.billyparisi.com/wp-content/uploads/2019/07/cheesecake-step-by-step-605x1024.jpg) ## Why Do You Cook Cheesecake in a Water Bath? It’s essential to cook things like cheesecake in a water bath because ovens are dry, and they can cause the tops of delicate cakes like this to crack or split. The water will add a good amount of moisture to the oven. ## What if My Cheesecake Cracked? Believe it or not, a cracked or split cheesecake is purely cosmetic and has zero effect on the flavor or consistency of it. Most cheesecakes are topped off with garnishes, so you’ll never know. However, if you refuse to have a cracked or split cheesecake, then here are a few things to help avoid it. - Make sure all your ingredients are thoroughly mixed in and there are no huge chunks of cream cheese in it. - Do not overcook the cheesecake, which is the biggest reason for a splitting cheesecake. - Stop mixing just as soon as the sour cream is mixed in. - Do not open the oven at all. Use the light. ## Make-Ahead and Storage Make-Ahead: You can make this cake up to 1 day ahead of time. How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving. ![Chef Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='100'%20height='100'%20viewBox='0%200%20100%20100'%3E%3C/svg%3E) ![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stamp.svg) ## Chef Notes + Tips - Just like in my [crème brulee recipe](https://www.billyparisi.com/creme-brulee-recipe/), you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. However, the base starts with this classic recipe. - I like to use the backside of a measuring cup to press in the graham cracker crust. - It will take about 4 to 5 minutes for the cream cheese to soften in the stand mixer. - Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process. - You can also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water. ## More Dessert Recipes - [Chocolate Mousse](https://www.billyparisi.com/perfect-chocolate-mousse-recipe/) - [Homemade Churros](https://www.billyparisi.com/how-to-make-churros/) - [Beignets](https://www.billyparisi.com/the-best-authentic-new-orleans-beignets-recipe/) - [Creme Anglaise](https://www.billyparisi.com/mixed-berries-vanilla-creme-anglaise-whipped-cream/) - [Key Lime Pie](https://www.billyparisi.com/key-lime-pie-recipe/) ![Let's Cook - Chef Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='120'%20height='119'%20viewBox='0%200%20120%20119'%3E%3C/svg%3E) ![Let's Cook - Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/sticker.svg) ### Video [Save](https://www.billyparisi.com/classic-cheesecake-recipe/)[Saved](https://www.billyparisi.com/classic-cheesecake-recipe/) ## Homemade Classic Cheesecake Recipe ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='240'%20height='240'%20viewBox='0%200%20240%20240'%3E%3C/svg%3E) ![](https://www.billyparisi.com/wp-content/uploads/2019/07/cheesecake-1-1-285x285.jpg) [Share](https://www.billyparisi.com/classic-cheesecake-recipe/) [Print](https://www.billyparisi.com/wprm_print/homemade-classic-cheesecake-recipe) 4\.97 from 28 votes Bring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. Servings: 12 Prep Time: 15 minutes minutes Cook Time: 1 hour hour 30 minutes minutes Cooling Time: 3 hours hours Total Time: 5 hours hours 15 minutes minutes ### Equipment - Stand Mixer or Hand Mixer - Spring Form Pan ### Ingredients #### For the Crust: - 1 \½ cups graham cracker crumbs - 5 tablespoons melted unsalted butter - 1 tablespoon sugar - pinch of sea salt #### For the Batter: - 2 \½ pounds softened cream cheese - 1 \½ cups sugar - \¼ cup Bob’s Red Mill All-Purpose Flour - 1 tablespoon vanilla extract - 5 eggs - \½ cup sour cream ### Instructions - Preheat the oven to 325°. - Add all the crust ingredients to a food processor and pulse on high speed until a meal is formed. - Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside. - Next, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once. - Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in. - Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute. - Pour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil. - Place the pan in a rectangular cake pan and place it on the bottom rack of the oven. - Pour in enough warm water to fill the pan up to the \½ way mark. - Bake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly. - Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours. - Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce. ### Notes Make-Ahead: You can make this cake up to 1 day ahead of time. How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving. Just like in my [crème brulee recipe](https://www.billyparisi.com/creme-brulee-recipe/), you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. The base, however, starts with this classic recipe. I like to use the backside of a measuring cup to press in the graham cracker crust. It will take about 4 to 5 minutes for the cream cheese to soften in the stand mixer. Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process. You can also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water. ### Nutrition Calories: 567kcalCarbohydrates: 40gProtein: 9gFat: 42gSaturated Fat: 23gCholesterol: 190mgSodium: 448mgPotassium: 188mgFiber: 1gSugar: 32gVitamin A: 1575IUVitamin C: 0\.1mgCalcium: 123mgIron: 1\.2mg Course: Dessert Cuisine: American, english, French Author: [Chef Billy Parisi](https://www.billyparisi.com/billy-parisi-bio/) ## Share this Post ## Elevate Your Every Day Cooking Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter\! ## Add a comment [Cancel reply](https://www.billyparisi.com/classic-cheesecake-recipe/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## 61 comments - - Linda March 21, 2026 Thank you, Chef Billy! This Cheesecake is AMAZING! I give it 10 stars. - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-425227) - - Chef Billy Parisi March 21, 2026 Many thanks\! - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-425241) - - Jenny D - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) January 4, 2026 My daughter has despised cream cheese since she was little, so much so that I haven’t even been able to sneak it into any sweet or savory recipe because she can always taste it. When she informed me she’d had cheesecake at a friend’s house while on break from school (and loved it), I jumped at the opportunity to indulge in one of my favorite things- cheesecake! This recipe is foolproof, delicious and also the first time I’ve not had cracks on top. I may now need to buy stock in cream cheese because it’s game on!!! Thanks, as always, Chef Billy\! - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-417817) - - Chef Billy Parisi January 10, 2026 That’s awesome! I’m so glad she finally gave cheesecake a chance\! - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-418588) - - Terry Anne December 8, 2025 Chef, thank you for this and all your recipes! In a club restaurant recently I had a crème brûlée cheesecake and it was delicious. Do you know how I can flavor your recipe into a crème brûlée flavored cheesecake? - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-415284) - ![Chef Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stamp.svg) January 9, 2026 Vanilla beans - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-418441) - - Carol - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) December 19, 2024 The best cheesecake that I ever made. I got many compliments. Thank you\! - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-387315) - ![Chef Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stamp.svg) December 19, 2024 Thanks for giving it a shot!\! - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-387316) - - Mary August 29, 2024 I’d like to make this a key lime cheesecake. Should I just add lime zest and key lime juice? If so, how much would you suggest? - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-383063) - ![Chef Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stamp.svg) August 30, 2024 Without testing it, I’m not 100% sure. - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-383101) - - Victoria Brooks - ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) ![5 stars](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stars-5.svg) July 9, 2024 This is my go to cheesecake recipe! I always get compliments on it and it’s rich and delicious\! - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-381117) - - Chef Billy Parisi July 27, 2024 Fantastic\! - [Reply](https://www.billyparisi.com/classic-cheesecake-recipe/#comment-381887) [Load More](https://www.billyparisi.com/classic-cheesecake-recipe/comment-page-3/#comments) ![Billy Parisi](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1480'%20height='1274'%20viewBox='0%200%201480%201274'%3E%3C/svg%3E) ![Billy Parisi](https://www.billyparisi.com/wp-content/uploads/2022/05/billy-parisi-2.jpg) Chef Billy Parisi is a classically trained chef with over 15 years in the restaurant industry. He focuses on homemade recipes from scratch while showcasing classical French and Italian cooking techniques. 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Readable Markdown	Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly\! This post may contain affiliate links. Please read my [disclosure policy](https://www.billyparisi.com/privacy-policy/). Bring the restaurant to your kitchen with this classic cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. You will love how delicious this creamy, decadent cake is. We’ve got a serious sweet tooth in our house and must finish off just about every meal with a little sugary treat. If you and your family are the same, be sure to give my [Homemade Apple Pie Recipe](https://www.billyparisi.com/the-best-homemade-apple-pie-recipe-from-scratch/) a try or my [Best Blondies Recipe](https://www.billyparisi.com/blondies-recipe-with-pecans/). ![slice of cheesecake](https://www.billyparisi.com/wp-content/uploads/2019/07/cheesecake-3-1.jpg) Cheesecake is a decadent dessert consisting of whipped soft cream cheese that is mixed with eggs and sugar and then baked until firm. It’s then chilled and served cold or at room temperature. This cake can be savory or sweet and be cooked with or without a crust. In addition, the cake’s texture can vary from light and fluffy to dense and rich. You may also see cheesecakes that use ricotta Swiss, cheddar, or cottage cheese. There may also be many ingredients that are mixed into the batter or added to the top to enhance the flavors. Like any dessert, there is a time commitment involved in making cheesecake because of the cooking time and the cooling times. However, I can promise that once you make this recipe from scratch, it will absolutely bring a smile to whoever eats it. ## Ingredients and Substitutions - Graham Crackers – You can use pre-ground or graham crackers or grind them yourself from the whole cracker. - Butter – I always use unsalted butter to control the salt content in my cooking and baking. - Sugar – Granulated sugar is used in the crust and the cake. - Cream Cheese – Use full-fat cream cheese for more flavor. - Flour – A few tablespoons of all-purpose flour will help lighten the cheesecake slightly and provide stability. - Vanilla – Some vanilla extract will add fantastic flavor to this cake. If you want fresh vanilla seeds, 1 fresh pod equals 1 tablespoon of extract. - Eggs – Room temperature or cold large eggs will work for this. - Sour Cream – Use a good full-fat sour cream for a richer flavor. - Salt – I always use coarse salt in my cooking and baking. ## Is This the Same as a New York Cheesecake? A classic New York Style cheesecake uses heavy whipping cream, eggs, cream cheese, vanilla, and sugar, that’s it. Often, in a regular or classic cheesecake recipe, you’ll see things like sour cream, lemon, and flour in the recipe. This recipe is not a classic New York style. However, I’m confident that you most likely will not be able to tell that there is no cream in this recipe. A New York-style cheesecake was said to be created and made famous and Lindy’s and Junior’s Deli in New York. ## What Equipment Will You Need? - A 9” or 10” springform pan. A round cake pan with a removable bottom that is held in place by a sprung collar forming the sides - One large deep rectangle pan. You need to be able to set the springform pan in it and fill it halfway with water, so if you have something that will work, then please use it. - A stand mixer with the whisk attachment or hand mixer. ## How to Make Cheesecake from Scratch 1. Add the graham cracker crumbs, butter, sugar, and salt to a food processor and pulse at high speed until combined. It should become like a meal. 2. Transfer the graham cracker mixture to a 9” or 10” springform pan and for it to the bottom of the pan to form a crust. 3. In a stand mixer with the whisk attachment or a large bowl with a hand mixer, whip together the softened cream cheese, sugar, and flour until smooth. 4. Add in the vanilla and then add 1 egg at a time until thoroughly combined. Lastly, mix in the sour cream. 5. Transfer the cheesecake batter to the springform pan and pour it over the formed crust. Make sure to scrape all the batter into it. 6. Wrap the outside of the spring form pan in foil to ensure no water creeps in. 7. Transfer the springform pan to the rectangle cake pan and place it on the oven rack. Pour in about \½ gallon of warm water or until it reaches the \½ way mark on the pan. 8. Bake at 325° for 90-105 minutes. The top should be raised, browned with a bit of jiggle in the center. 9. Remove from the oven and let sit in the water bath for 45 minutes 10. Remove from foil and the water bath and transfer the pan to the refrigerator and cool completely 11. Run a knife around the outside of the cheesecake to ensure it has separated from the springform pan. 12. Slice and serve with optional garnishes of whipped cream, berries, and chocolate sauce. ![step by step procedures to make cheesecake](https://www.billyparisi.com/wp-content/uploads/2019/07/cheesecake-step-by-step-605x1024.jpg) ## Why Do You Cook Cheesecake in a Water Bath? It’s essential to cook things like cheesecake in a water bath because ovens are dry, and they can cause the tops of delicate cakes like this to crack or split. The water will add a good amount of moisture to the oven. ## What if My Cheesecake Cracked? Believe it or not, a cracked or split cheesecake is purely cosmetic and has zero effect on the flavor or consistency of it. Most cheesecakes are topped off with garnishes, so you’ll never know. However, if you refuse to have a cracked or split cheesecake, then here are a few things to help avoid it. - Make sure all your ingredients are thoroughly mixed in and there are no huge chunks of cream cheese in it. - Do not overcook the cheesecake, which is the biggest reason for a splitting cheesecake. - Stop mixing just as soon as the sour cream is mixed in. - Do not open the oven at all. Use the light. ## Make-Ahead and Storage Make-Ahead: You can make this cake up to 1 day ahead of time. How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving. ![Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/stamp.svg) ## Chef Notes + Tips - Just like in my [crème brulee recipe](https://www.billyparisi.com/creme-brulee-recipe/), you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. However, the base starts with this classic recipe. - I like to use the backside of a measuring cup to press in the graham cracker crust. - It will take about 4 to 5 minutes for the cream cheese to soften in the stand mixer. - Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process. - You can also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water. ## More Dessert Recipes - [Chocolate Mousse](https://www.billyparisi.com/perfect-chocolate-mousse-recipe/) - [Homemade Churros](https://www.billyparisi.com/how-to-make-churros/) - [Beignets](https://www.billyparisi.com/the-best-authentic-new-orleans-beignets-recipe/) - [Creme Anglaise](https://www.billyparisi.com/mixed-berries-vanilla-creme-anglaise-whipped-cream/) - [Key Lime Pie](https://www.billyparisi.com/key-lime-pie-recipe/) ![Let's Cook - Chef Billy Parisi](https://www.billyparisi.com/wp-content/themes/billyparisi/images/sticker.svg) ![](https://www.billyparisi.com/wp-content/uploads/2019/07/cheesecake-1-1-285x285.jpg) 4\.97 from 28 votes Bring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce. Servings: 12 Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Cooling Time: 3 hours Total Time: 5 hours 15 minutes - Stand Mixer or Hand Mixer - Spring Form Pan #### For the Crust: - 1 \½ cups graham cracker crumbs - 5 tablespoons melted unsalted butter - 1 tablespoon sugar - pinch of sea salt #### For the Batter: - 2 \½ pounds softened cream cheese - 1 \½ cups sugar - \¼ cup Bob’s Red Mill All-Purpose Flour - 1 tablespoon vanilla extract - 5 eggs - \½ cup sour cream - Preheat the oven to 325°. - Add all the crust ingredients to a food processor and pulse on high speed until a meal is formed. - Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside. - Next, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once. - Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in. - Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute. - Pour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil. - Place the pan in a rectangular cake pan and place it on the bottom rack of the oven. - Pour in enough warm water to fill the pan up to the \½ way mark. - Bake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly. - Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours. - Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce. Make-Ahead: You can make this cake up to 1 day ahead of time. How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving. Just like in my [crème brulee recipe](https://www.billyparisi.com/creme-brulee-recipe/), you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. The base, however, starts with this classic recipe. I like to use the backside of a measuring cup to press in the graham cracker crust. It will take about 4 to 5 minutes for the cream cheese to soften in the stand mixer. Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process. You can also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water. Calories: 567kcalCarbohydrates: 40gProtein: 9gFat: 42gSaturated Fat: 23gCholesterol: 190mgSodium: 448mgPotassium: 188mgFiber: 1gSugar: 32gVitamin A: 1575IUVitamin C: 0\.1mgCalcium: 123mgIron: 1\.2mg Course: Dessert Cuisine: American, english, French
Shard	87 (laksa)
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