The best original cheesecake recipe with a graham cracker crust.
Impress guests every time you make this classic cheesecake recipe with our step by step recipe of how to bake a cheesecake in a water bath.
I like to think that I am making up for lost cheesecake time.
When I was little I didn’t like cheesecake because I thought there was actual cheese inside and I didn’t like cheese, which is a shocker because I thought all kids LOVED cheese.
There are quite a few cheesecake recipes on our blog, but there hasn’t been a classic original cheesecake recipe until now! Granted, I like my cheesecake loaded with extra stuff and flavors, but I am totally okay with plain cheesecake if it’s covered in chocolate.
Here is our classic plain cheesecake recipe. We’re giving you all the tips so it turns out perfectly!
This is the perfect cheesecake recipe. There’s a smooth cheesecake filling, traditional graham cracker crust – it’s everything cheesecake purists love! If you’re a cheesecake fan, you’ll want to save our best cheesecake recipe.
How to Make Graham Cracker Crust for Cheesecake
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Everyone loves a buttery graham cracker crust, this is exactly how to make it!
graham cracker crumbs: use store bought or make your own
brown sugar: adds a deep rich flavor to the crust and helps to bind the crumbs and butter together
cinnamon: adds a little warmth and spice without being overwhelming
butter: this most crucial ingredient in binding the crust together
Mix all the crust ingredients together and then firmly press the crust into the bottom and up the sides of the springform pan. Use the bottom of a measuring cup or bottom of a glass cup to help pack the crust.
Pro Tip
Did you know you can buy a box of graham cracker crumbs in the baking aisle of your grocery store?
They are usually near the pre-made graham cracker pie crusts. I love using the store bought graham cracker crumbs because it saves time!
However, you can use whole graham crackers and blend them yourself in a blender or food processor until you get fine crumbs.
How to Make Plain Cheesecake
Our original cheesecake recipe only calls for 4 ingredients!
cream cheese: use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
sugar: helps to balance the tanginess of the cream cheese.
vanilla extract: just a teaspoon, but it enhances the flavor.
eggs: use large eggs
TIPS ABOUT EGGS
Eggs are the last ingredient that get mixed into the cheesecake batter.
Be sure to mix them in, one at a time, just until the yolk breaks. Over
beating the eggs is the number one cause of air bubbles and large
cracks, which means there’s too much air in the cheesecake.
How to Make the Perfect Classic Cheesecake
Every single cheesecake recipe I have on my site, I include two critical
tips. Here are the 2 most important details to follow when making
cheesecake..
1. DON’T BE AFRAID OF THE WATER BATH
2. DON’T RUSH THE COOLING PROCESS
Keep reading below for details on each tip!
How to Make a Cheesecake Water Bath
I know it sounds weird, putting your cheesecake in a water bath, but
it’s the secret to creating moist, perfectly baked cheesecake. It’s
really not scary.
WATER BATH BASICS
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Place a springform pan inside a large cake or roasting pan, fill the roasting pan with about 1 inch of water and place in the oven.
How to Prevent your Cheesecake Water Bath from Leaking
This is the best trick ever to prevent your cheesecake water bath from leaking and ruining your cheesecake.
Place the springform pan inside a large oven safe turkey bag or slow cooker liner bag and roll down the top of the bag so it doesn’t cover the cheesecake.
If you have a lot of excess bag space, twist one side tight and knot it so the bag is tight around the pan. Place the springform pan that’s inside the bag in the large roasting pan and fill with water.
The water bath will not leak into your cheesecake!
How to Cool Cheesecake
Remember, don’t rush the cooling process.
Once the plain cheesecake is done baking turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked.
A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
Tips for Original Cheesecake Recipe
Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
The eggs are the last ingredient that get mixed into the cheesecake
batter. Be sure to mix them in, one at a time, just until the yolk
breaks. Over beating the eggs is the number one cause of air bubbles and
cracking.
Using a different size springform pan will alter the baking time. I used a 8 inch springform pan.
Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.
How to Freeze a Whole Cheesecake
Cool the cheesecake completely before freezing. You can allow it to cool
on the counter or you can place it in the fridge over night to chill
before freezing.
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Use a knife to remove the outer springform ring. Use the knife to gently
remove the cheesecake from the bottom of the pan. Place the cheesecake
on a round cardboard circle that’s been covered in aluminum foil. Make
sure the cardboard circle is the same size as the cheesecake.
Wrap the entire cheesecake (without any toppings) well in plastic wrap.
Then wrap the cheesecake in aluminum foil for extra protection. Place in
the freezer for up to 3 months.
To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.
What to put on Original Cheesecake
fresh fruit (strawberries, blueberries, blackberries, raspberries, mango, pineapple, etc.)
chocolate ganache (follow the ganache recipe from our espresso cheesecake)
caramel sauce
strawberry sauce
chocolate whipped cream
crushed candy pieces (like peanut butter cups, M&Ms, snickers, etc)
This is the absolute best recipe I’ve ever made! Most recipes leave my
cheesecake with brown tops! Not this one! We use this in our cheesecake
business. It also freezes really well!
Original Cheesecake Recipe
prep time: 30minutes MINS
cook time: 1hour HR 15minutes MINS
additional time: 12hours HRS
total time: 13hours HRS 45minutes MINS
yield: 12 SERVINGS
The best classic cheesecake recipe with a graham cracker crust. Impress
guests every time you make this original cheesecake recipe with our step
by step recipe of how to bake a cheesecake in a water bath.
Ingredients
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CRUST
2 cups graham cracker crumbs
¼ cup brown sugar
¼ tsp cinnamon
6 tbsp unsalted butter, melted
CHEESECAKE
3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
One oven safe turkey bag, see instruction #2 under cheesecake
EQUIPMENT
Glass Mixing Bowl
KitchenAid 9-Speed Mixer
My favorite spatula!
Instructions
CRUST
Preheat the oven to 350º F.
If using whole graham crackers, pulse them in a blender or food
processor until they are very fine. You can also find graham cracker
crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small
bowl, combine the crumbs with the brown sugar, cinnamon and melted
butter, mix well until incorporated.
Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly,
using a cup or the bottom of something flat to press the crumbs into the
pan. If desired, you can have the crumbs go up the sides of the pan a
bit.
Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
Turn the oven down to 325º F.
CHEESECAKE
Place the round springform pan inside an oven safe bag ( like one that
you’d cook a turkey in for thanksgiving) and roll the top of the bag
down so it doesn’t cover the cheesecake. Set aside.
In a large mixing bowl, beat the 3 packages of cream cheese until
smooth, about 2-3 minutes. Add in the sugar, and vanilla extract, beat
again. Add in the eggs, ONE at a time, beating just until the egg yolk
breaks, then add in the next, etc. Beat the mixture for 1 additional
minute. Do not over beat, this is why I recommend only 1 minute. Pour
the cheesecake mixture on top of the cooled crust.
Place the springform pan in a 9×13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
Place the water bath with the cheesecake inside in the oven and bake at
325º F for 60-70 minutes *see note. The cheesecake is done when the
center wobbles a little when you jiggle the pan. The edges of the
cheesecake should look firmer than the center.
Once the cheesecake is done baking, turn the oven off and gently remove
the springform pan from the water bath and oven safe bag. Place the
cheesecake on a baking sheet and return to the oven (oven is off) with
the oven door cracked. Allow the cheesecake to cool to room temperature
inside the oven before removing – this could be 60-90 minutes.
Once cooled to room temperature, remove the cheesecake from the oven.
Loosely cover the cheesecake with foil and place in the fridge
overnight.
Before serving, carefully unmold the cheesecake from the pan. Use a
small spatula to assist any parts that are sticking to the pan. Allow
the pan to do most of the work, some of the cheesecake may stick to the
pan, but the cheesecake should naturally separate from the pan.
Add your desired toppings, cut and serve. Store leftovers in an air tight container in the fridge for up to 5 days.
Original Chesecake
Notes
8 inch cheesecake baking time: 65-75 minutes
9 inch cheesecake baking time: 60-70 minutes
cuisine: AMERICANcourse: DESSERTauthor: BETH
calories: 404kcal, carbohydrates: 34g, protein: 6g, fat: 28g, saturated
fat: 15g, polyunsaturated fat: 1g, monounsaturated fat: 7g, trans fat:
1g, cholesterol: 124mg, sodium: 294mg, potassium: 129mg, fiber: 1g,
sugar: 26g, vitamin a: 1004iu, vitamin c: 1mg, calcium: 80mg, iron: 1mg
