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Easy Classic Cheesecake Recipe

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★★★★★

4.5 from 81 reviews

This easy cheesecake recipe features a creamy, smooth filling on a buttery graham cracker crust. Baked in a water bath, the cheesecake comes out perfectly set with a rich vanilla flavor. It’s a classic dessert that’s sure to impress at any gathering or family dinner.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ⅔ cup melted unsalted butter

Filling

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking the cheesecake.
  2. Prepare Crust: In a medium bowl, mix together the graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom and about ¾ inch up the sides of a 9-inch springform pan to form the crust.
  3. Make Filling: Using a hand mixer on medium speed, beat the softened cream cheese, 1 cup sugar, and vanilla extract until the mixture is fluffy and smooth. Scrape down the sides as needed to ensure even mixing. Add the eggs one at a time, beating just until each egg is incorporated to avoid overmixing and cracking during baking.
  4. Assemble & Water Bath: Pour the cheesecake filling into the prepared crust. Wrap the bottom of the springform pan with two layers of aluminum foil to prevent water from leaking in. Place the pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the springform pan’s sides.
  5. Bake: Bake the cheesecake in the preheated oven for 50 to 55 minutes, until the edges are set but the center still slightly jiggles.
  6. Cool in Oven: Turn off the oven, crack the door slightly open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes that could cause cracks.
  7. Remove from Pan and Chill: Run a butter knife along the edge to loosen the cheesecake and remove the springform pan. Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled and set.

Notes

  • Be careful not to overbeat the batter after adding eggs to avoid cracks.
  • Wrapping the springform pan in foil prevents water from seeping in during the water bath.
  • Using a water bath helps keep the temperature stable, resulting in a smooth and creamy cheesecake.
  • Chilling overnight gives the best texture and flavor.

Keywords: easy cheesecake, classic cheesecake, graham cracker crust, baked cheesecake, creamy cheesecake

Find it online: https://bitesizedbenny.com/easy-classic-cheesecake-recipe/