Name: Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp melted butter; 4 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream; 4 large eggs; 2 tsp vanilla extract; 1 tbsp lemon juice (optional); Optional toppings: fresh berries, fruit compote, whipped cream, chocolate ganache

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This classic cheesecake recipe is smooth, rich, and creamy with a buttery graham cracker crust and a velvety filling that melts in my mouth. It’s the kind of dessert that feels elegant and indulgent, yet is surprisingly easy to make at home with a few simple steps. Whether I’m making it for a special occasion or just because, this cheesecake never disappoints.

Cheesecake Recipe

Why I’ll Love This Recipe

I love how foolproof and flexible this recipe is. The texture is perfectly balanced—dense but not heavy, sweet but not overwhelming. I can serve it plain or dress it up with fresh fruit, chocolate drizzle, or a fruit compote. It’s also make-ahead friendly, which makes it my go-to when I want to impress without last-minute stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Melted butter

For the filling:

Cream cheese, softened
Granulated sugar
Sour cream
Eggs
Vanilla extract
Lemon juice (optional, for brightness)

Optional toppings:

Fresh berries
Fruit compote
Whipped cream
Chocolate ganache

Directions

I preheat the oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.
I mix the graham cracker crumbs, sugar, and melted butter until well combined, then press the mixture firmly into the bottom of the pan to form an even crust.
I bake the crust for 10 minutes, then let it cool while I prepare the filling.
In a large bowl, I beat the softened cream cheese until smooth and creamy, then add sugar and continue mixing.
I add the sour cream, vanilla, and lemon juice (if using), mixing until fully blended.
I beat in the eggs one at a time, mixing on low speed to avoid incorporating too much air.
I pour the filling over the cooled crust and smooth the top with a spatula.
I place the pan in a water bath (or wrap the pan in foil and set it in a roasting pan filled with hot water) and bake for 55–70 minutes, until the center is just set and slightly jiggly.
I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
I then refrigerate it for at least 4 hours, preferably overnight, before removing from the pan and slicing.

Servings and Timing

This cheesecake serves 10–12 and takes about 1 hour and 30 minutes total—20 minutes of prep, 1 hour of baking, plus chilling time.

Variations

I sometimes swirl in raspberry or blueberry preserves before baking for a fruity twist.
For a chocolate version, I add melted chocolate to the batter and top it with ganache.
I’ve made mini cheesecakes using muffin tins—perfect for parties or gifting.
If I want a tangier flavor, I use Greek yogurt instead of sour cream.

Storage/Reheating

I store the cheesecake in the refrigerator, covered, for up to 5 days. It also freezes beautifully—I wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. To thaw, I leave them in the fridge overnight. I don’t reheat cheesecake, but I let it sit at room temperature for 15–20 minutes before serving for the best texture.

FAQs

Can I use a different crust besides graham crackers?

Yes, I can use crushed digestive biscuits, Oreos, or even gingersnaps for a flavorful twist.

Why did my cheesecake crack?

Cracks usually happen when it’s overbaked or cools too quickly. I avoid overmixing the batter and use a water bath to keep the texture smooth.

Do I have to use a springform pan?

It’s ideal for easy release, but I’ve made it in deep cake pans with parchment for lifting—it just takes extra care when removing.

Can I make this recipe gluten-free?

Yes, I use gluten-free graham crackers or almond flour in the crust and make sure all other ingredients are certified gluten-free.

How do I know when it’s done baking?

The edges should be set and the center should jiggle slightly—like Jell-O. It firms up as it cools, so I don’t worry if it’s a bit soft in the middle.

Conclusion

This classic cheesecake recipe is everything I want in a dessert—creamy, luxurious, and endlessly customizable. It’s simple enough for beginners but impressive enough for special occasions. Once I’ve made it once, I always find myself coming back to it whenever I need a show-stopping dessert that everyone loves.