🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 37 (from laksa007)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa037.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.marthastewart.com/313705/classic-cheesecake\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.marthastewart.com/313705/classic-cheesecake\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.marthastewart.com\/313705\/classic-cheesecake","crawl_time":1776401182,"first_indexed_time":1508363242,"http_code":200,"src_unparsed":"com,marthastewart!www,\/313705\/classic-cheesecake s443","src_root_hash":"16724559291028802437","history_drop_reason":null,"meta_title":"Classic Cheesecake Recipe (With Video and Step by Step)","meta_descriptions":["Martha Stewart's classic cheesecake recipe features a rich cream cheese filling and a graham cracker crust. It's a velvety, decadent, sweet dessert."],"attrs_boilerpipe_text":"The perfect classic cheesecake is rich, not too dense, silky smooth, and as creamy as can be. Our recipe combines a handful of simple ingredients to make a satisfying dessert that everyone loves. A buttery graham cracker crust makes this dessert an instant classic—the crumbly texture is a perfect complement to the velvety smooth\ncream cheese\nfilling. Baking our classic cheesecake in a\nwater bath\nallows it to cook gently, reducing the risk of cracks. You could it as is for celebrations of any kind, but you can also dress this cheesecake up with a drizzle of melted dark chocolate or a handful of fresh berries on top.\nCredit:\nBrie Goldman\nKey Ingredients for Making Cheesecake\nGraham crackers:\nTheir mild yet buttery flavor is a favorite pairing for a classic cheesecake. However, you can also use other cookies, such as chocolate sandwich cookies, vanilla wafers, or gingersnaps.\nCream cheese:\nAlways use full-fat cream cheese for cheesecake. Cream cheese is the main ingredient—it's what makes the cheesecake flavorful and creamy.\nSugar:\nSugar adds a touch of sweetness to the cheesecake. We like to use granulated sugar to keep the filling light in color and texture.\nEggs:\nEggs give cheesecake its rich custard-like texture.\nSour cream:\nA whole cup of sour cream goes into this recipe—it adds a bit of tang but also helps lighten up the filling. Just like the cream cheese, we recommend using full-fat sour cream.\nLemon:\nA hint of fresh lemon zest and juice helps cut through the sweetness of the sugar and adds a floral aroma.\nTake the eggs and cream cheese out of the refrigerator a few hours before making the filling. Room-temperature ingredients incorporate into the batter easily and evenly.\nTools and Techniques\nSpringform pan\n: These specialty pans are nonstick and have removable sides. They have a clasp that allows the band around the sides to easily separate from the cheesecake. We like to use\nspringform pans\nfor cheesecake because it makes it easy to remove an otherwise delicate dessert.\nWater bath\n: A water bath is when you set the cheesecake pan in a larger pan of water during the baking. It is a very important step in this recipe. Since the cheesecake bakes in a hot, dry oven, surrounding the cheesecake in moisture is crucial to keep it moist. It also helps prevent the top from cracking due to heat exposure.\nHeavy-duty foil:\nIt's crucial to wrap the bottom of the springform pan in aluminum foil before placing it into the water bath to keep any moisture from seeping in. Heavy-duty foil, which is wider and sturdier than regular foil, will make for a better seal and is best bet here.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.marthastewart.com\/313705\/classic-cheesecake#main)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n- Please fill out this field.\n- [Log In](https:\/\/www.marthastewart.com\/authentication\/login?regSource=10233&relativeRedirectUrl=%2F313705%2Fclassic-cheesecake)\n- My Account\n  - [Log Out](https:\/\/www.marthastewart.com\/authentication\/logout?relativeRedirectUrl=%2F313705%2Fclassic-cheesecake)\n  - [Settings](https:\/\/www.marthastewart.com\/account\/settings)\n- [Martha's Blog](https:\/\/www.themarthablog.com\/)\n- [Newsletters](https:\/\/www.marthastewart.com\/313705\/classic-cheesecake)\n- [Sweepstakes](https:\/\/www.marthastewart.com\/sweepstakes)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n  Food\n  \n  - [Recipes](https:\/\/www.marthastewart.com\/1505788\/recipes)\n  - 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[Recall News](https:\/\/www.marthastewart.com\/recall-news-8729068)\n  - [View All](https:\/\/www.marthastewart.com\/1543773\/news)\n\n[About Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054)\n\n- [Food & Cooking](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Recipes](https:\/\/www.marthastewart.com\/1505788\/recipes)\n- [Dessert & Treats Recipes](https:\/\/www.marthastewart.com\/1502284\/dessert-recipes)\n- [Cake Recipes](https:\/\/www.marthastewart.com\/1502265\/cake-recipes)\n\n# Classic Cheesecake\n4\\.1\n\n(1,343)\n\n83 Reviews\n\nA true classic, this luxe dessert is silky smooth and luxurious.\n\nBy\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/author\/martha-stewart)\n\n![martha-stewart-fried-chicken-180-d111035.jpg]()\n\n![martha-stewart-fried-chicken-180-d111035.jpg](https:\/\/www.marthastewart.com\/thmb\/zr-xtXXC-HL7wvUSwn5MyQMIgUI=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/author\/martha-stewart)\n\nMartha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, *Martha Stewart Living*, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.\n\n[Editorial Guidelines](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#-toc-editorial-guidelines)\n\nUpdated on July 9, 2025\n\nRate\n\nShare\n\nPrep Time:\n\n30 mins\n\nCook Time:\n\n2 hrs\n\nTotal Time:\n\n2 hrs 30 mins\n\nServings:\n\n12 to 16\n\nJump to recipe\n\nThe perfect classic cheesecake is rich, not too dense, silky smooth, and as creamy as can be. Our recipe combines a handful of simple ingredients to make a satisfying dessert that everyone loves. A buttery graham cracker crust makes this dessert an instant classic—the crumbly texture is a perfect complement to the velvety smooth [cream cheese](https:\/\/www.marthastewart.com\/recipes-with-cream-cheese-8773624) filling. Baking our classic cheesecake in a [water bath](https:\/\/www.marthastewart.com\/8321097\/bain-marie-hot-water-bath) allows it to cook gently, reducing the risk of cracks. You could it as is for celebrations of any kind, but you can also dress this cheesecake up with a drizzle of melted dark chocolate or a handful of fresh berries on top.\n\n[16 Make-Ahead Desserts for Entertaining (or Just Because)](https:\/\/www.marthastewart.com\/8045961\/make-ahead-desserts-comfort-food)\n\n![Classic Cheesecake]()\n\n![Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/3jcvhpkydxP94H_vRXWoIep-De4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-hero-horiz-0723-e3906c2723d94cbd8e3f582ac1040ea0.jpg)\n\nCredit:\n\nBrie Goldman\n## Key Ingredients for Making Cheesecake\n- **Graham crackers:** Their mild yet buttery flavor is a favorite pairing for a classic cheesecake. However, you can also use other cookies, such as chocolate sandwich cookies, vanilla wafers, or gingersnaps.\n- **Cream cheese:** Always use full-fat cream cheese for cheesecake. Cream cheese is the main ingredient—it's what makes the cheesecake flavorful and creamy.\n- **Sugar:** Sugar adds a touch of sweetness to the cheesecake. We like to use granulated sugar to keep the filling light in color and texture.\n- **Eggs:** Eggs give cheesecake its rich custard-like texture.\n- **Sour cream:** A whole cup of sour cream goes into this recipe—it adds a bit of tang but also helps lighten up the filling. Just like the cream cheese, we recommend using full-fat sour cream.\n- **Lemon:** A hint of fresh lemon zest and juice helps cut through the sweetness of the sugar and adds a floral aroma.\n\nTake the eggs and cream cheese out of the refrigerator a few hours before making the filling. Room-temperature ingredients incorporate into the batter easily and evenly.\n\n## Tools and Techniques\n**Springform pan**: These specialty pans are nonstick and have removable sides. They have a clasp that allows the band around the sides to easily separate from the cheesecake. We like to use [springform pans](https:\/\/www.marthastewart.com\/8196773\/springform-pan-use-tips) for cheesecake because it makes it easy to remove an otherwise delicate dessert.\n\n**Water bath**: A water bath is when you set the cheesecake pan in a larger pan of water during the baking. It is a very important step in this recipe. Since the cheesecake bakes in a hot, dry oven, surrounding the cheesecake in moisture is crucial to keep it moist. It also helps prevent the top from cracking due to heat exposure.\n\n**Heavy-duty foil:** It's crucial to wrap the bottom of the springform pan in aluminum foil before placing it into the water bath to keep any moisture from seeping in. Heavy-duty foil, which is wider and sturdier than regular foil, will make for a better seal and is best bet here.\n\nKeep Screen Awake\n\n## Ingredients\nFor Crust\n\n- 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan\n- 12 graham crackers (3-by-5 inch)\n- ¼ cup sugar\n- ¼ teaspoon coarse salt\n\nFor Filling\n\n- 2 ½ pounds bar cream cheese, room temperature\n- 1 ½ cups sugar\n- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice\n- ½ teaspoon coarse salt\n- 4 large eggs\n- 1 cup sour cream\n\n## Directions\n![Ingredients for Classic Cheesecake]()\n\n![Ingredients for Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/NAFSFWZP2ICm4PGMdqIdQ0RxRig=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-ingredients-0723-fffdfff1baea43a29e82ea8f73d33bb4.jpg)\n\nCredit:\n\nBrie Goldman\n\n1. ### Preheat oven and make crust:\n   Preheat oven to 375°F. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form\n   ![Step 1 Classic Cheesecake]()\n   \n   ![Step 1 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/H2w6Jl1mPRp5RoZrU6gowFSYz-g=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step1-0723-93219c9e69644ba5b7f6c604d9fd3563.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n2. ### Add remaining crust ingredients and combine:\n   Add melted butter, sugar, and salt, and pulse to combine.\n   ![Step 2 Classic Cheesecake]()\n   \n   ![Step 2 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/Ylw-B_kfW4ol0SV4WxGEERo3LDE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step2-0723-08f5812fde684f70928e6fb93fdc4867.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n3. ### Press crust into pan:\n   Using the bottom of a dry measuring cup or glass, press crumb mixture into bottom and about 1 inch up side of pan.\n   ![Step 3 Classic Cheesecake]()\n   \n   ![Step 3 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/nLGfDNH8ME80Qz8o6mmRM6m0zpE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step3-0723-48d697bbffaf437288c5e6eea480419b.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n4. ### Bake crust:\n   Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325°F.\n   ![Step 4 Classic Cheesecake]()\n   \n   ![Step 4 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/lUhfqXGaV3nH49JPO0WLRerJqHU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step4-0723-a5d9147b4d10434f826ceb5bb84e0076.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n5. ### Boil water and make filling:\n   Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl.\n   ![Step 5 Classic Cheesecake]()\n   \n   ![Step 5 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/KVlkLSx2GKHg-GCiUEPU7UbA1mE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step5-0723-c1cf9e1095744883ae0f47beaca1d87a.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n6. ### Add sugar:\n   Gradually add sugar, beating until fluffy.\n   ![Step 6 Classic Cheesecake]()\n   \n   ![Step 6 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/ffM8OQ792-FqdkkEZcjLcR12ssU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step6-0723-e1307abfca764d38ac34424047e5f5f5.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n7. ### Add lemon and salt:\n   Beat in lemon zest and juice, and salt.\n   ![Step 7 Classic Cheesecake]()\n   \n   ![Step 7 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/CfCP7x_7gQMZJ1qy6VJEJHHJJZI=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step7-0723-84a20ca0b7e94e8da48f0e888c01fc08.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n8. ### Add eggs:\n   Beat in eggs, one at a time, scraping down side of bowl after each addition.\n   ![Step 8 Classic Cheesecake]()\n   \n   ![Step 8 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/2aw5kltc97eiZRv6-YrvwbxAoW0=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step8-0723-d2b0c4dd63784b408cc91ac0a93ed692.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n9. ### Add sour cream:\n   Beat in sour cream.\n   ![Step 9 Classic Cheesecake]()\n   \n   ![Step 9 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/1Jpb5qR5wPjaFXLlFFsBQ3crvrY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step9-0723-b959c3a60edd44159b84bea033220e95.jpg)\n   \n   Credit:\n   \n   Brie Goldman\n10. ### Prepare pan, add filling, and place in water bath:\n    Wrap bottom half of pan in foil. Pour in filling; place pan in a roasting pan. Transfer roasting pan with cheesecake to oven.\n    ![step 10 Classic cheesecake]()\n    \n    ![step 10 Classic cheesecake](https:\/\/www.marthastewart.com\/thmb\/ogXIH4Qb9TnAmO9HWL8WM1NbbM8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step10-0723-7191af48d33b462fba99bb547541021c.jpg)\n    \n    Credit:\n    \n    Brie Goldman\n    Placing the roasting pan in the oven before pouring in the boiling water is much safer than transferring it to the oven already full.\n11. ### Add water to roasting pan; bake:\n    Pour boiling water into roasting pan to come halfway up side of springform. Bake until just set in center, about 1 3\/4 hours. Remove pan from water bath; let cool 20 minutes.\n    ![Step 11 Classic Cheesecake]()\n    \n    ![Step 11 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/J1fV5jtHM0fU6sJezUBO-BBacSU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step11-0723-edabcb6ec59244f08fe15f1d4f22a7f8.jpg)\n    \n    Credit:\n    \n    Brie Goldman\n12. ### Cool, then refrigerate:\n    Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.\n    ![Step 12 Classic Cheesecake]()\n    \n    ![Step 12 Classic Cheesecake](https:\/\/www.marthastewart.com\/thmb\/uuhVRl8JHPdIk6GE2_0zo5VmVJ4=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-313705-classic-cheesecake-step12-0723-4b91b58b2b814f7daa97fc9e8fb3a2e3.jpg)\n    \n    Credit:\n    \n    Brie Goldman\n## Serving and Storing Cheesecake\nLet the cheesecake sit at room temperature for at least 30 minutes before serving. The flavors will wake up when it has a chance to rest.\n\nAny leftover cheesecake (as if!) can be placed in an airtight container and refrigerated for up to 3 days.\n\n## Frequently Asked Questions\n- Do you need an electric mixer to make this cheesecake recipe?\n  Yes, you need an electric mixer to make this cheesecake recipe. Our classic cheesecake calls for two and a half pounds—five whole bars!— of cream cheese, which you'll need to beat with the sugar until well blended and fluffy for a velvety smooth filling. If you'd like to make a cheesecake but don't have an electric mixer, consider our [Italian ricotta cheesecake](https:\/\/www.marthastewart.com\/349964\/italian-ricotta-cheesecake) instead.\n- Can you prevent a cheesecake from cracking?\n  Yes, there are steps you can take to prevent a cheesecake from cracking. Most importantly, be careful not to overbake it, which can make for a dry filling that cracks as it cools. (We recommend removing the cheesecake from the oven just as soon as the filling is set around the edges but still slightly wobbly in the center; it should look a little underbaked.) Baking a cheesecake in a water bath, which promotes gentle cooking, is also an effective way to prevent cracks.\n- Should you cover cheesecake before letting it chill?\n  No, you shouldn't cover cheesecake before letting it chill. Chilling the cheesecake uncovered prevents condensation from forming on the surface. When storing leftovers, however, you should cover it tightly.\n## 5 More Cheesecake Recipes to Try\n- [No-Bake Cheesecake](https:\/\/www.marthastewart.com\/858246\/no-bake-cheesecake)\n- [Mrs. Kostyra's Country Cheesecake](https:\/\/www.marthastewart.com\/355851\/mrs-kostyras-country-cheesecake)\n- [Chocolate-Peanut Butter Cheesecake With Chocolate Glaze](https:\/\/www.marthastewart.com\/960888\/chocolate-peanut-butter-cheesecake-chocolate-glaze)\n- [Margarita Cheesecake](https:\/\/www.marthastewart.com\/313702\/margarita-cheesecake)\n- [Raspberry-Swirl Cheesecake](https:\/\/www.marthastewart.com\/340227\/raspberry-swirl-cheesecake)\n\nOriginally appeared: Everyday Food, April 2009\n\nRate\n\nUpdated by\n\n[Esther Reynolds](https:\/\/www.marthastewart.com\/esther-reynolds-8624870)\n\n![Headshot of Esther Reynolds]()\n\n![Headshot of Esther Reynolds](https:\/\/www.marthastewart.com\/thmb\/2W_P8eCdYXdwMSS2zIhw342cCrw=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/EstherReynoldsHeadshot-2e08bd6ad7474811b56cdfcaeb06d41a.jpeg)\n\n[Esther Reynolds](https:\/\/www.marthastewart.com\/esther-reynolds-8624870)\n\nEsther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.\n\n## Related Articles\n[![ed103255\\_1107\\_choccheesecak.jpg]() ![ed103255\\_1107\\_choccheesecak.jpg](https:\/\/www.marthastewart.com\/thmb\/CbkRSuIjvwvcYqfBBkCFU0dDoGQ=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ed103255_1107_choccheesecak_vert-5c32e19dcc194bfa908a689e2cc0b8e8.jpg) Triple-Chocolate Cheesecake 2 hrs 30 mins](https:\/\/www.marthastewart.com\/313108\/triple-chocolate-cheesecake)\n\n[![Mini cheesecake with apricot jam]() ![Mini cheesecake with apricot jam](https:\/\/www.marthastewart.com\/thmb\/Em05NfLY2MinK9a2nilqrMRIjZo=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/mini-cheesecakes-with-apricot-jam-a104524-642c37e2982040279dc30d5d768d72e2.jpg-acb394e3aae5419497f7d530ba77e706.jpg) Mini Cheesecakes With Apricot Jam 5 hrs](https:\/\/www.marthastewart.com\/314779\/mini-cheesecakes-with-apricot-jam)\n\n[![round cranberry cheesecake with slice cut]() ![round cranberry cheesecake with slice cut](https:\/\/www.marthastewart.com\/thmb\/YZXMIWF-pNiOl1uv1wAqrhPdbX8=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/cranberry-cheesecake-1118-ec04af1b-bb42753ebfa941fdb61907f3f4304789.jpg) Cranberry Swirl Cheesecake 7 hrs 40 mins](https:\/\/www.marthastewart.com\/1532245\/cranberry-swirl-cheesecake)\n\n[![A cheesecake with a slice being lifted on a serving utensil placed on a plate with a blue cloth beside it]() ![A cheesecake with a slice being lifted on a serving utensil placed on a plate with a blue cloth beside it](https:\/\/www.marthastewart.com\/thmb\/Q9LGxt8rjH2bvXwImSqw2Flaa7g=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ms-cheesecake-hero-36fe1fdf777d40e3898abb470059d6b2.jpg) Martha's New York-Style Cheesecake 3 hrs](https:\/\/www.marthastewart.com\/332755\/new-york-style-cheesecake)\n\n[![New York Cheesecake]() ![New York Cheesecake](https:\/\/www.marthastewart.com\/thmb\/4TB9MFat3MgBZTx3rPgupyYb3ZU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-865202-new-york-cheesecake-hero-horiz-0723-84e3c796119d408581d1ef4d02d801cd.jpg) Lucinda's New York-Style Cheesecake 1 hr 50 mins](https:\/\/www.marthastewart.com\/865202\/new-york-style-cheesecake)\n\n[![sugar-man-0504-mla100715.jpg]() ![sugar-man-0504-mla100715.jpg](https:\/\/www.marthastewart.com\/thmb\/H9TwGxkC6s6yhZr4VMXz52Vidi4=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/sugar-man-0504-mla100715_vert-fc767fce92e7432790a949860592bc4e.jpgitokGAQ16EYd) New York-Style Cheesecake with Cookie Crust](https:\/\/www.marthastewart.com\/1160133\/new-york-style-cheesecake-cookie-crust)\n\n[![apricot cheesecake tart martha bakes patterned]() ![apricot cheesecake tart martha bakes patterned](https:\/\/www.marthastewart.com\/thmb\/AKQ3CGyviBD7PzZTVE6XQjp3eno=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/apricot-cheesecake-tart-martha-bakes-se10-patterned-6414-v2-d113213-f9a4365c87834dde8df3ed948ca866de.jpg) Apricot Cheesecake Tart](https:\/\/www.marthastewart.com\/1532032\/apricot-cheesecake-tart)\n\n[![Chocolate-Peanut Butter Cheesecake with Chocolate Glaze]() ![Chocolate-Peanut Butter Cheesecake with Chocolate Glaze](https:\/\/www.marthastewart.com\/thmb\/hk4REy84OWt0BaiblmahkMxeAzs=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chocolate-peanut-butter-cheesecake-md109647_vert-28050c4cec7245728da71f35aeeba05c.jpg) Chocolate-Peanut Butter Cheesecake with Chocolate Glaze 9 hrs](https:\/\/www.marthastewart.com\/960888\/chocolate-peanut-butter-cheesecake-chocolate-glaze)\n\n[![raspberry swirl cheesecake cupcakes]() ![raspberry swirl cheesecake cupcakes](https:\/\/www.marthastewart.com\/thmb\/Y7ixWLLg57dazYbsr1NtdKapcqY=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/raspberry-swirl-cheesecake-0504-mla100715_vertv2_horiz-00b5efde79a840578e07cd7d22803a34.jpgitokriTEeqjX) Raspberry-Swirl Cheesecake Cupcakes](https:\/\/www.marthastewart.com\/1154970\/raspberry-swirl-cheesecake-cupcakes)\n\n[![Italian Ricotta Cheesecake]() ![Italian Ricotta Cheesecake](https:\/\/www.marthastewart.com\/thmb\/KQIq20wzq_yKuBvRGugpzH4v2VA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MSL-329964-Italian-Ricotta-Cheesecake-Recipe-hero-3x2_8926-ae067de6d9e2473ca000b7c57b0ad00b.jpeg) Italian Ricotta Cheesecake 13 hrs 20 mins](https:\/\/www.marthastewart.com\/349964\/italian-ricotta-cheesecake)\n\n[![mrs kostyra's country cheesecake]() ![mrs kostyra's country cheesecake](https:\/\/www.marthastewart.com\/thmb\/wuDjmBX38mTr-x9itZecQCkWPBA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/ms-mrs-kostyra-country-cheesecake-7000716-0518_horiz-eb941a5bee81418e903bbe8ba7be1883.jpg) Country Cheesecake 3 hrs 15 mins](https:\/\/www.marthastewart.com\/355851\/mrs-kostyras-country-cheesecake)\n\n[![Strawberry and Cream Cheesecake]() ![Strawberry and Cream Cheesecake](https:\/\/www.marthastewart.com\/thmb\/QKCiAjP_C1yXI_WTqabC31xTdvA=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/MS-340256-strawberries-and-cream-cheesecake-hero-3x2-e7777d7143ac4647a5d9adc12eeb6c45.jpg) Strawberries-and-Cream Cheesecake 3 hrs 15 mins](https:\/\/www.marthastewart.com\/strawberry-cheesecake-recipe-11723777)\n\n[![no-bake key lime cheesecake]() ![no-bake key lime cheesecake](https:\/\/www.marthastewart.com\/thmb\/lUGJ-jTj1aiy-KsLhB70_-gR5tU=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/no-bake-key-lime-cheesecake-102980830-331a0948db524d3983186ccafcac2392-horiz-0d15364b63a24e6cb6421e3b8dc5ece0.jpg) No-Bake Key Lime Cheesecake 35 mins](https:\/\/www.marthastewart.com\/1517553\/no-bake-key-lime-cheesecake)\n\n[![med106155\\_1110\\_how\\_maple\\_cheescake.jpg]() 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![med103315\\_0108\\_cheescake.jpg](https:\/\/www.marthastewart.com\/thmb\/2DjKYExnzxWrgT2XoDzo7Ac9dw0=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/med103315_0108_cheescake_vert-1d6a2c75bc334b128190c4d7dbe2b30d.jpgitokiaRZg5Nh) Light Cherry Cheesecake 1 hr 45 mins](https:\/\/www.marthastewart.com\/316192\/light-cherry-cheesecake)\n\n[Martha Stewart](https:\/\/www.marthastewart.com\/)\n\n[Newsletters](https:\/\/www.marthastewart.com\/313705\/classic-cheesecake)\n\n## Follow Us\n\n- [Food](https:\/\/www.marthastewart.com\/1509043\/food-cooking)\n- [Holidays](https:\/\/www.marthastewart.com\/1505740\/holiday-planning-and-ideas)\n- [Entertaining](https:\/\/www.marthastewart.com\/1505862\/entertaining)\n- [Home](https:\/\/www.marthastewart.com\/1509047\/home)\n- [Gardening](https:\/\/www.marthastewart.com\/1504574\/gardening)\n- [Cleaning & Organizing](https:\/\/www.marthastewart.com\/1502090\/cleaning)\n- [Weddings](https:\/\/www.marthastewart.com\/6417\/weddings)\n- [DIY](https:\/\/www.marthastewart.com\/1502461\/diy-projects-crafts)\n- [Beauty & Wellness](https:\/\/www.marthastewart.com\/1504587\/beauty)\n- [Living](https:\/\/www.marthastewart.com\/1537291\/life)\n- [News](https:\/\/www.marthastewart.com\/1543773\/news)\n- [Shopping](https:\/\/www.marthastewart.com\/8372965\/shopping)\n\n- [About Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054)\n- [Editorial Guidelines](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#toc-editorial-guidelines)\n- [Contact Us](https:\/\/www.marthastewart.com\/about-marthastewart-com-7104054#toc-contact-us)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n\nMartha Stewart is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"The perfect classic cheesecake is rich, not too dense, silky smooth, and as creamy as can be. Our recipe combines a handful of simple ingredients to make a satisfying dessert that everyone loves. A buttery graham cracker crust makes this dessert an instant classic—the crumbly texture is a perfect complement to the velvety smooth [cream cheese](https:\/\/www.marthastewart.com\/recipes-with-cream-cheese-8773624) filling. Baking our classic cheesecake in a [water bath](https:\/\/www.marthastewart.com\/8321097\/bain-marie-hot-water-bath) allows it to cook gently, reducing the risk of cracks. You could it as is for celebrations of any kind, but you can also dress this cheesecake up with a drizzle of melted dark chocolate or a handful of fresh berries on top.\n\nCredit:\n\nBrie Goldman\n## Key Ingredients for Making Cheesecake\n- **Graham crackers:** Their mild yet buttery flavor is a favorite pairing for a classic cheesecake. However, you can also use other cookies, such as chocolate sandwich cookies, vanilla wafers, or gingersnaps.\n- **Cream cheese:** Always use full-fat cream cheese for cheesecake. Cream cheese is the main ingredient—it's what makes the cheesecake flavorful and creamy.\n- **Sugar:** Sugar adds a touch of sweetness to the cheesecake. We like to use granulated sugar to keep the filling light in color and texture.\n- **Eggs:** Eggs give cheesecake its rich custard-like texture.\n- **Sour cream:** A whole cup of sour cream goes into this recipe—it adds a bit of tang but also helps lighten up the filling. Just like the cream cheese, we recommend using full-fat sour cream.\n- **Lemon:** A hint of fresh lemon zest and juice helps cut through the sweetness of the sugar and adds a floral aroma.\n\nTake the eggs and cream cheese out of the refrigerator a few hours before making the filling. Room-temperature ingredients incorporate into the batter easily and evenly.\n\n## Tools and Techniques\n**Springform pan**: These specialty pans are nonstick and have removable sides. They have a clasp that allows the band around the sides to easily separate from the cheesecake. We like to use [springform pans](https:\/\/www.marthastewart.com\/8196773\/springform-pan-use-tips) for cheesecake because it makes it easy to remove an otherwise delicate dessert.\n\n**Water bath**: A water bath is when you set the cheesecake pan in a larger pan of water during the baking. It is a very important step in this recipe. Since the cheesecake bakes in a hot, dry oven, surrounding the cheesecake in moisture is crucial to keep it moist. It also helps prevent the top from cracking due to heat exposure.\n\n**Heavy-duty foil:** It's crucial to wrap the bottom of the springform pan in aluminum foil before placing it into the water bath to keep any moisture from seeping in. Heavy-duty foil, which is wider and sturdier than regular foil, will make for a better seal and is best bet here.","meta_canonical":null}

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URL	https://www.marthastewart.com/313705/classic-cheesecake
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Meta Title	Classic Cheesecake Recipe (With Video and Step by Step)
Meta Description	Martha Stewart's classic cheesecake recipe features a rich cream cheese filling and a graham cracker crust. It's a velvety, decadent, sweet dessert.
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Boilerpipe Text	The perfect classic cheesecake is rich, not too dense, silky smooth, and as creamy as can be. Our recipe combines a handful of simple ingredients to make a satisfying dessert that everyone loves. A buttery graham cracker crust makes this dessert an instant classic—the crumbly texture is a perfect complement to the velvety smooth cream cheese filling. Baking our classic cheesecake in a water bath allows it to cook gently, reducing the risk of cracks. You could it as is for celebrations of any kind, but you can also dress this cheesecake up with a drizzle of melted dark chocolate or a handful of fresh berries on top. Credit: Brie Goldman Key Ingredients for Making Cheesecake Graham crackers: Their mild yet buttery flavor is a favorite pairing for a classic cheesecake. However, you can also use other cookies, such as chocolate sandwich cookies, vanilla wafers, or gingersnaps. Cream cheese: Always use full-fat cream cheese for cheesecake. Cream cheese is the main ingredient—it's what makes the cheesecake flavorful and creamy. Sugar: Sugar adds a touch of sweetness to the cheesecake. We like to use granulated sugar to keep the filling light in color and texture. Eggs: Eggs give cheesecake its rich custard-like texture. Sour cream: A whole cup of sour cream goes into this recipe—it adds a bit of tang but also helps lighten up the filling. Just like the cream cheese, we recommend using full-fat sour cream. Lemon: A hint of fresh lemon zest and juice helps cut through the sweetness of the sugar and adds a floral aroma. Take the eggs and cream cheese out of the refrigerator a few hours before making the filling. Room-temperature ingredients incorporate into the batter easily and evenly. Tools and Techniques Springform pan : These specialty pans are nonstick and have removable sides. They have a clasp that allows the band around the sides to easily separate from the cheesecake. We like to use springform pans for cheesecake because it makes it easy to remove an otherwise delicate dessert. Water bath : A water bath is when you set the cheesecake pan in a larger pan of water during the baking. It is a very important step in this recipe. Since the cheesecake bakes in a hot, dry oven, surrounding the cheesecake in moisture is crucial to keep it moist. It also helps prevent the top from cracking due to heat exposure. Heavy-duty foil: It's crucial to wrap the bottom of the springform pan in aluminum foil before placing it into the water bath to keep any moisture from seeping in. Heavy-duty foil, which is wider and sturdier than regular foil, will make for a better seal and is best bet here.
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By [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) ![martha-stewart-fried-chicken-180-d111035.jpg]() ![martha-stewart-fried-chicken-180-d111035.jpg](https://www.marthastewart.com/thmb/zr-xtXXC-HL7wvUSwn5MyQMIgUI=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg) [Martha Stewart](https://www.marthastewart.com/author/martha-stewart) Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. [Editorial Guidelines](https://www.marthastewart.com/about-marthastewart-com-7104054#-toc-editorial-guidelines) Updated on July 9, 2025 Rate Share Prep Time: 30 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 12 to 16 Jump to recipe The perfect classic cheesecake is rich, not too dense, silky smooth, and as creamy as can be. Our recipe combines a handful of simple ingredients to make a satisfying dessert that everyone loves. A buttery graham cracker crust makes this dessert an instant classic—the crumbly texture is a perfect complement to the velvety smooth [cream cheese](https://www.marthastewart.com/recipes-with-cream-cheese-8773624) filling. Baking our classic cheesecake in a [water bath](https://www.marthastewart.com/8321097/bain-marie-hot-water-bath) allows it to cook gently, reducing the risk of cracks. You could it as is for celebrations of any kind, but you can also dress this cheesecake up with a drizzle of melted dark chocolate or a handful of fresh berries on top. [16 Make-Ahead Desserts for Entertaining (or Just Because)](https://www.marthastewart.com/8045961/make-ahead-desserts-comfort-food) ![Classic Cheesecake]() ![Classic Cheesecake](https://www.marthastewart.com/thmb/3jcvhpkydxP94H_vRXWoIep-De4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-hero-horiz-0723-e3906c2723d94cbd8e3f582ac1040ea0.jpg) Credit: Brie Goldman ## Key Ingredients for Making Cheesecake - Graham crackers: Their mild yet buttery flavor is a favorite pairing for a classic cheesecake. However, you can also use other cookies, such as chocolate sandwich cookies, vanilla wafers, or gingersnaps. - Cream cheese: Always use full-fat cream cheese for cheesecake. Cream cheese is the main ingredient—it's what makes the cheesecake flavorful and creamy. - Sugar: Sugar adds a touch of sweetness to the cheesecake. We like to use granulated sugar to keep the filling light in color and texture. - Eggs: Eggs give cheesecake its rich custard-like texture. - Sour cream: A whole cup of sour cream goes into this recipe—it adds a bit of tang but also helps lighten up the filling. Just like the cream cheese, we recommend using full-fat sour cream. - Lemon: A hint of fresh lemon zest and juice helps cut through the sweetness of the sugar and adds a floral aroma. Take the eggs and cream cheese out of the refrigerator a few hours before making the filling. Room-temperature ingredients incorporate into the batter easily and evenly. ## Tools and Techniques Springform pan: These specialty pans are nonstick and have removable sides. They have a clasp that allows the band around the sides to easily separate from the cheesecake. We like to use [springform pans](https://www.marthastewart.com/8196773/springform-pan-use-tips) for cheesecake because it makes it easy to remove an otherwise delicate dessert. Water bath: A water bath is when you set the cheesecake pan in a larger pan of water during the baking. It is a very important step in this recipe. Since the cheesecake bakes in a hot, dry oven, surrounding the cheesecake in moisture is crucial to keep it moist. It also helps prevent the top from cracking due to heat exposure. Heavy-duty foil: It's crucial to wrap the bottom of the springform pan in aluminum foil before placing it into the water bath to keep any moisture from seeping in. Heavy-duty foil, which is wider and sturdier than regular foil, will make for a better seal and is best bet here. Keep Screen Awake ## Ingredients For Crust - 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan - 12 graham crackers (3-by-5 inch) - ¼ cup sugar - ¼ teaspoon coarse salt For Filling - 2 ½ pounds bar cream cheese, room temperature - 1 ½ cups sugar - 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice - ½ teaspoon coarse salt - 4 large eggs - 1 cup sour cream ## Directions ![Ingredients for Classic Cheesecake]() ![Ingredients for Classic Cheesecake](https://www.marthastewart.com/thmb/NAFSFWZP2ICm4PGMdqIdQ0RxRig=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-ingredients-0723-fffdfff1baea43a29e82ea8f73d33bb4.jpg) Credit: Brie Goldman 1. ### Preheat oven and make crust: Preheat oven to 375°F. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form ![Step 1 Classic Cheesecake]() ![Step 1 Classic Cheesecake](https://www.marthastewart.com/thmb/H2w6Jl1mPRp5RoZrU6gowFSYz-g=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step1-0723-93219c9e69644ba5b7f6c604d9fd3563.jpg) Credit: Brie Goldman 2. ### Add remaining crust ingredients and combine: Add melted butter, sugar, and salt, and pulse to combine. ![Step 2 Classic Cheesecake]() ![Step 2 Classic Cheesecake](https://www.marthastewart.com/thmb/Ylw-B_kfW4ol0SV4WxGEERo3LDE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step2-0723-08f5812fde684f70928e6fb93fdc4867.jpg) Credit: Brie Goldman 3. ### Press crust into pan: Using the bottom of a dry measuring cup or glass, press crumb mixture into bottom and about 1 inch up side of pan. ![Step 3 Classic Cheesecake]() ![Step 3 Classic Cheesecake](https://www.marthastewart.com/thmb/nLGfDNH8ME80Qz8o6mmRM6m0zpE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step3-0723-48d697bbffaf437288c5e6eea480419b.jpg) Credit: Brie Goldman 4. ### Bake crust: Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325°F. ![Step 4 Classic Cheesecake]() ![Step 4 Classic Cheesecake](https://www.marthastewart.com/thmb/lUhfqXGaV3nH49JPO0WLRerJqHU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step4-0723-a5d9147b4d10434f826ceb5bb84e0076.jpg) Credit: Brie Goldman 5. ### Boil water and make filling: Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. ![Step 5 Classic Cheesecake]() ![Step 5 Classic Cheesecake](https://www.marthastewart.com/thmb/KVlkLSx2GKHg-GCiUEPU7UbA1mE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step5-0723-c1cf9e1095744883ae0f47beaca1d87a.jpg) Credit: Brie Goldman 6. ### Add sugar: Gradually add sugar, beating until fluffy. ![Step 6 Classic Cheesecake]() ![Step 6 Classic Cheesecake](https://www.marthastewart.com/thmb/ffM8OQ792-FqdkkEZcjLcR12ssU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step6-0723-e1307abfca764d38ac34424047e5f5f5.jpg) Credit: Brie Goldman 7. ### Add lemon and salt: Beat in lemon zest and juice, and salt. ![Step 7 Classic Cheesecake]() ![Step 7 Classic Cheesecake](https://www.marthastewart.com/thmb/CfCP7x_7gQMZJ1qy6VJEJHHJJZI=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step7-0723-84a20ca0b7e94e8da48f0e888c01fc08.jpg) Credit: Brie Goldman 8. ### Add eggs: Beat in eggs, one at a time, scraping down side of bowl after each addition. ![Step 8 Classic Cheesecake]() ![Step 8 Classic Cheesecake](https://www.marthastewart.com/thmb/2aw5kltc97eiZRv6-YrvwbxAoW0=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step8-0723-d2b0c4dd63784b408cc91ac0a93ed692.jpg) Credit: Brie Goldman 9. ### Add sour cream: Beat in sour cream. ![Step 9 Classic Cheesecake]() ![Step 9 Classic Cheesecake](https://www.marthastewart.com/thmb/1Jpb5qR5wPjaFXLlFFsBQ3crvrY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step9-0723-b959c3a60edd44159b84bea033220e95.jpg) Credit: Brie Goldman 10. ### Prepare pan, add filling, and place in water bath: Wrap bottom half of pan in foil. Pour in filling; place pan in a roasting pan. Transfer roasting pan with cheesecake to oven. ![step 10 Classic cheesecake]() ![step 10 Classic cheesecake](https://www.marthastewart.com/thmb/ogXIH4Qb9TnAmO9HWL8WM1NbbM8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step10-0723-7191af48d33b462fba99bb547541021c.jpg) Credit: Brie Goldman Placing the roasting pan in the oven before pouring in the boiling water is much safer than transferring it to the oven already full. 11. ### Add water to roasting pan; bake: Pour boiling water into roasting pan to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water bath; let cool 20 minutes. ![Step 11 Classic Cheesecake]() ![Step 11 Classic Cheesecake](https://www.marthastewart.com/thmb/J1fV5jtHM0fU6sJezUBO-BBacSU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step11-0723-edabcb6ec59244f08fe15f1d4f22a7f8.jpg) Credit: Brie Goldman 12. ### Cool, then refrigerate: Run a paring knife around edge; let cool completely. Cover; chill overnight before serving. ![Step 12 Classic Cheesecake]() ![Step 12 Classic Cheesecake](https://www.marthastewart.com/thmb/uuhVRl8JHPdIk6GE2_0zo5VmVJ4=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/MSL-313705-classic-cheesecake-step12-0723-4b91b58b2b814f7daa97fc9e8fb3a2e3.jpg) Credit: Brie Goldman ## Serving and Storing Cheesecake Let the cheesecake sit at room temperature for at least 30 minutes before serving. The flavors will wake up when it has a chance to rest. Any leftover cheesecake (as if!) can be placed in an airtight container and refrigerated for up to 3 days. ## Frequently Asked Questions - Do you need an electric mixer to make this cheesecake recipe? Yes, you need an electric mixer to make this cheesecake recipe. Our classic cheesecake calls for two and a half pounds—five whole bars!— of cream cheese, which you'll need to beat with the sugar until well blended and fluffy for a velvety smooth filling. If you'd like to make a cheesecake but don't have an electric mixer, consider our [Italian ricotta cheesecake](https://www.marthastewart.com/349964/italian-ricotta-cheesecake) instead. - Can you prevent a cheesecake from cracking? Yes, there are steps you can take to prevent a cheesecake from cracking. Most importantly, be careful not to overbake it, which can make for a dry filling that cracks as it cools. (We recommend removing the cheesecake from the oven just as soon as the filling is set around the edges but still slightly wobbly in the center; it should look a little underbaked.) Baking a cheesecake in a water bath, which promotes gentle cooking, is also an effective way to prevent cracks. - Should you cover cheesecake before letting it chill? No, you shouldn't cover cheesecake before letting it chill. Chilling the cheesecake uncovered prevents condensation from forming on the surface. When storing leftovers, however, you should cover it tightly. ## 5 More Cheesecake Recipes to Try - [No-Bake Cheesecake](https://www.marthastewart.com/858246/no-bake-cheesecake) - [Mrs. Kostyra's Country Cheesecake](https://www.marthastewart.com/355851/mrs-kostyras-country-cheesecake) - [Chocolate-Peanut Butter Cheesecake With Chocolate Glaze](https://www.marthastewart.com/960888/chocolate-peanut-butter-cheesecake-chocolate-glaze) - [Margarita Cheesecake](https://www.marthastewart.com/313702/margarita-cheesecake) - [Raspberry-Swirl Cheesecake](https://www.marthastewart.com/340227/raspberry-swirl-cheesecake) Originally appeared: Everyday Food, April 2009 Rate Updated by [Esther Reynolds](https://www.marthastewart.com/esther-reynolds-8624870) ![Headshot of Esther Reynolds]() ![Headshot of Esther Reynolds](https://www.marthastewart.com/thmb/2W_P8eCdYXdwMSS2zIhw342cCrw=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/EstherReynoldsHeadshot-2e08bd6ad7474811b56cdfcaeb06d41a.jpeg) [Esther Reynolds](https://www.marthastewart.com/esther-reynolds-8624870) Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries. ## Related Articles [![ed103255\_1107\_choccheesecak.jpg]() ![ed103255\_1107\_choccheesecak.jpg](https://www.marthastewart.com/thmb/CbkRSuIjvwvcYqfBBkCFU0dDoGQ=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/ed103255_1107_choccheesecak_vert-5c32e19dcc194bfa908a689e2cc0b8e8.jpg) Triple-Chocolate Cheesecake 2 hrs 30 mins](https://www.marthastewart.com/313108/triple-chocolate-cheesecake) [![Mini cheesecake with apricot jam]() ![Mini cheesecake with apricot 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Readable Markdown	The perfect classic cheesecake is rich, not too dense, silky smooth, and as creamy as can be. Our recipe combines a handful of simple ingredients to make a satisfying dessert that everyone loves. A buttery graham cracker crust makes this dessert an instant classic—the crumbly texture is a perfect complement to the velvety smooth [cream cheese](https://www.marthastewart.com/recipes-with-cream-cheese-8773624) filling. Baking our classic cheesecake in a [water bath](https://www.marthastewart.com/8321097/bain-marie-hot-water-bath) allows it to cook gently, reducing the risk of cracks. You could it as is for celebrations of any kind, but you can also dress this cheesecake up with a drizzle of melted dark chocolate or a handful of fresh berries on top. Credit: Brie Goldman ## Key Ingredients for Making Cheesecake - Graham crackers: Their mild yet buttery flavor is a favorite pairing for a classic cheesecake. However, you can also use other cookies, such as chocolate sandwich cookies, vanilla wafers, or gingersnaps. - Cream cheese: Always use full-fat cream cheese for cheesecake. Cream cheese is the main ingredient—it's what makes the cheesecake flavorful and creamy. - Sugar: Sugar adds a touch of sweetness to the cheesecake. We like to use granulated sugar to keep the filling light in color and texture. - Eggs: Eggs give cheesecake its rich custard-like texture. - Sour cream: A whole cup of sour cream goes into this recipe—it adds a bit of tang but also helps lighten up the filling. Just like the cream cheese, we recommend using full-fat sour cream. - Lemon: A hint of fresh lemon zest and juice helps cut through the sweetness of the sugar and adds a floral aroma. Take the eggs and cream cheese out of the refrigerator a few hours before making the filling. Room-temperature ingredients incorporate into the batter easily and evenly. ## Tools and Techniques Springform pan: These specialty pans are nonstick and have removable sides. They have a clasp that allows the band around the sides to easily separate from the cheesecake. We like to use [springform pans](https://www.marthastewart.com/8196773/springform-pan-use-tips) for cheesecake because it makes it easy to remove an otherwise delicate dessert. Water bath: A water bath is when you set the cheesecake pan in a larger pan of water during the baking. It is a very important step in this recipe. Since the cheesecake bakes in a hot, dry oven, surrounding the cheesecake in moisture is crucial to keep it moist. It also helps prevent the top from cracking due to heat exposure. Heavy-duty foil: It's crucial to wrap the bottom of the springform pan in aluminum foil before placing it into the water bath to keep any moisture from seeping in. Heavy-duty foil, which is wider and sturdier than regular foil, will make for a better seal and is best bet here.
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