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This classic cheesecake recipe has a velvety texture, a silky consistency, and a flavorful depth. Because it is coupled with a buttery and crunchy graham cracker crust, this cheesecake recipe is really easy to follow. This cheesecake will always come out beautifully, and you won’t even need to use a water bath to achieve that result.

This cheesecake recipe is the one to beat them all. To put it succinctly, it reeks of opulence. Even more, it ensures your cheesecake will turn out perfectly every time you bake it. There is no need for you to even take a shower! This recipe doesn’t have any particularly challenging steps, and if you follow the recommendations in this article, your cheesecake shouldn’t crack when you cut it.

This traditional cheesecake features a graham cracker crust that extends all the way to the top and is filled with a decadent and velvety cheesecake filling; it is perfect for celebrations such as birthdays, holiday feasts, picnics, and any other event that comes to mind. Everyone will fall in love with this cheesecake since it is bursting with flavor and has just the right amount of tartness.


  • crumbs made from graham crackers, either homemade or purchased from a supermarket. By pulverizing the entire graham crackers in a food processor, you can get fine graham cracker crumbs. A rolling pin can alternatively be used to smash the crackers into smaller pieces.
  • Butter is what prevents the graham cracker crumbs in your crust from becoming disorganized and falling apart.
  • When it comes to cream cheese, you’ll want to opt for the full-fat variety rather than the spreadable kind for the best flavor. Do not skip this step if you want your batter to be silky smooth; instead, let the cream cheese come to room temperature before continuing.
  • Eggs: the cheesecake’s trademark velvety and rich texture is mostly a product of the cheesecake’s use of eggs.
  • Cream soured: the addition of cream soured transforms a cheesecake into a dessert that is exceptionally soft and creamy. A bonus for the cake is the acidic flavor that it contributes to the mix.


For the Crust:
  • 1 ½ cups graham cracker crumbs (180g)
  • ¼ cup unsalted butter melted
  • 2 tablespoons granulated sugar
For the Filling:
  • 3 (8-ounce/227g) blocks cream cheese room temperature
  • 1 cup granulated sugar (200g)
  • ¼ teaspoon salt
  • 2 teaspoons vanilla extract (10mL)
  • 3 large eggs room temperature
  • ½ cup sour cream room temperature (120g)


  • Calories: 580kcal 
  • Carbohydrates: 45g 
  • Protein: 9g 
  • Fat: 41g 
  • Saturated Fat: 23g 
  • Polyunsaturated Fat: 2g 
  • Monounsaturated Fat: 11g 
  • Trans Fat: 0.2g 
  • Cholesterol: 179mg 
  • Sodium: 475mg 
  • Potassium: 187mg 
  • Fiber: 1g 
  • Sugar: 35g 
  • Vitamin A: 1506IU 
  • Vitamin C: 0.1mg 
  • Calcium: 122mg 
  • Iron: 1mg


Prep Time 10 minutes

Cook Time 1 hour

Cooling Time 6 hours

Total Time 7 hours 10 minutes

Servings 8 servings

Calories 580kcal


  • Electric or stand mixer
  • Mixing bowl
  • 9 inch springform pan
  • Baking Sheet


  1. Crumbs of crackers, melted butter, and sugar should be combined in a basin and stirred thoroughly. Mix everything together to the point where it looks like wet sand, then give it a swirl. After mixing everything together, transfer it to a springform pan that has a diameter of 9 inches. You can pack the crumbs firmly into the bottom of the pan and up the sides of the pan by using the bottom of a glass or measuring cup. Put on a baking pan and bake. The timer should be set for ten minutes in the oven. Take out of the oven and put in a cool place while you make the filling.

2. To get started, you will need a sizable bowl (or the bowl of a stand mixer that has been outfitted with the paddle attachment) in which to place the cream cheese. To achieve a creamy and smooth consistency, beat for approximately one minute on medium-low speed. Place the sugar, salt, and vanilla in the dish. After being beaten, the ingredients should be completely combined and have a smooth consistency. During the course of the mixing process, it is necessary to pause and scrape the bowl on multiple occasions.

  1. While the batter is being mixed on a medium-low speed, add the eggs one at a time.

4. Take a break between each addition, and scrape the inside of the basin.

5. In the fifth step, once the eggs have been well mixed, fold in the sour cream until it is evenly distributed.

6. After the first 15 minutes, turn the oven temperature down to 350 degrees and continue baking for another 30 to 35 minutes. After an hour, turn off the oven but keep the cheesecake inside as it continues to bake. After allowing the cheesecake to cool for an additional hour at room temperature, place it in the refrigerator and allow it to chill for a minimum of six hours and up to three days.


  • Remember to keep your hands away from the hot oven! If the door to the oven is allowed to remain open, hot air will be allowed to escape, and it will be replaced by cold air; this will cause the cheesecake to shatter or collapse.
  • After you have poured the cheesecake batter into the prepared pan, tap the pan on the work surface to eliminate any air bubbles that may be trapped inside.
  • In order to avoid lumps and overmixing, cold components like eggs, sour cream, and cream cheese should be brought to room temperature before being added to the mixture.
  • If the batter is overmixed, it will include an excessive amount of air, which will cause the cheesecake to rise and collapse in an uneven manner, ultimately leading to a cracked top.
  • An offset spatula is a fantastic tool to use before baking a cheesecake to guarantee that the top of the cheesecake is absolutely smooth.
  • The cheesecake must be allowed to slowly cool. It is not a good idea to try to speed up the process by placing it in the refrigerator without first allowing it to precool, as this could result in condensation forming on covered goods or the food taking on the scents of other foods in the refrigerator.



Avoid overmixing the batter or mixing it at too high of a speed in the mixer to keep cracks at bay. Too much air will be introduced into the filling, and either the cheesecake will rise too much and crack as it deflates or air bubbles will rise to the surface and pop, marring the surface.
If you want your ingredients to mix readily without becoming overmixed, make sure they are at room temperature and stop mixing as soon as they are combined. If your cheesecake cracks when it’s cool, you probably cooled it too quickly. However, if the top of your cheesecake turned out a little uneven, you may easily fix it up with some toppings. The deliciousness is unabated.


If refrigerated properly, this cheesecake will keep for about 4 days. Cover the cake with plastic wrap or a lid before storing it in the fridge so it doesn’t absorb any of the refrigerator’s odors.


The finished product freezes beautifully. You may freeze the entire cheesecake or individual servings. Cheesecakes can be stored in the freezer by first being wrapped in several layers of plastic wrap and then being placed in a freezer-safe bag or container. Chill for as long as three months. When ready to eat, thaw the cake in the refrigerator overnight.


Even while this cheesecake dish is perfect on its own, I always welcome additional toppings. Some of my favorites are listed below:

  • Ganache chocolate.
  • Caramel
  • Creme Fraiche
  • Curd with lemon zest
  • Healthy, delicious fruit
  • Berry compote
  • Apple filling for a pie
  • Curls or shavings of chocolate.

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