Classic Cheesecake Recipe

This recipe creates a delicious and decadent cheesecake with a buttery graham cracker crust and a rich, creamy filling.


  • For the Crust:
    • 1 ½ cups graham cracker crumbs
    • ⅓ cup butter, melted
    • 3 tablespoons sugar
  • For the Filling:
    • 4 (8-ounce) packages cream cheese, softened
    • 1 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 4 large eggs
    • 1 cup sour cream
    • 1 tablespoon lemon juice (optional)
    • Pinch of salt


  1. Prepare the Crust:
    • Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and crumbly. Press the mixture firmly onto the bottom of a greased 9-inch springform pan. Bake for 10 minutes. Let cool completely.
  2. Make the Filling:
    • In a large bowl using an electric mixer, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
    • Beat in the vanilla extract and lemon juice (if using).
    • Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
    • Stir in the sour cream and salt until just incorporated.
  3. Bake the Cheesecake:
    • Pour the cheesecake filling over the cooled crust. Wrap the outside of the springform pan with several layers of aluminum foil to prevent leaks.
    • Place the pan in a large roasting pan and carefully pour enough hot water into the roasting pan to reach about halfway up the sides of the springform pan (water bath).
    • Bake for 1-1 1/2 hours, or until the center is almost set but still slightly jiggly.
  4. Cool and Chill:
    • Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

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