Classic Cheesecake
This easy classic cheesecake recipe is fail proof. It is extremely silky and utterly delicious and it has never, ever failed!
Hands down, this is my ultimate favorite cheesecake.
It is my go-to choice if I ever make a cheesecake and it is always, always a hit.
It is extremely silky and not at all grainy and over-done like so many other recipes I have tried (or tasted in restaurants).
This cheesecake is utterly delicious and it has never, ever failed (or cracked).
Classic Cheesecake
Ingredients
Crust:
- 3 cups (300 g) finely ground graham crackers, (about 40 squares)
- 2 tablespoons sugar
- ½ cup (113 g) butter, melted
Filling:
- 2 packages (8-ounces each) (454 g) room temperature cream cheese
- 1 cup (212 g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 lemon, zest finely grated
- 1 pint sour cream
Instructions
- To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray.
- Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
- To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.
- Pour filling into the crust-lined pan and smooth the top with a spatula.
- Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes.
- Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut.
Serving: 1 Serving, Calories: 477kcal, Carbohydrates: 45g, Protein: 9g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 129mg, Sodium: 239mg, Fiber: 4g, Sugar: 21g
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Recipe Source: adapted from Tyler Florence
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Very delicious! I would say if the eater isn’t a fan of lemon, to take that step put or cut it down by half. The zest of entire lemon provides a pungent lemon flavor.
Made this tonight for Saturday night, and it looks great! Should I keep it in the fridge or the freezer until then?
More than 2-3 days in advance and I would freeze it.
Mel, which is your favorite cheesecake? I’ve only made this recipe.
It’s hard to choose a favorite, but this would be right up at the top: https://www.melskitchencafe.com/vanilla-bean-white-chocolate-mousse-cheesecake-my-new-favorite-cheesecake/
I came back to this site after making the apple cranberry pie…..that frickin rocked! And my birthday is Saturday and I want cheese cake. Sometimes a girl has to do what she’s gotta do to get what she wants. Wish me luck.
Happy birthday, Carmela – and good luck! 🙂
I made this for company and they said it was the best cheesecake they had ever had.
Is this recipe like a New York style cheesecake?
Honestly, I don’t really know, but I don’t think so. The crust is much thicker I think.
For those who don’t care for lemon, try orange zest, with just a bit of orange food color if you can find it. Use chocolate flavored graham crackers and garnish with a drizzle of chocolate syrup. It’s my favorite variation of this recipe.
Hi, Mel. This recipe hasn’t been revisited for some time, so I’m wondering if this is still your go-to for a basic cheesecake…
Thanks for all you do!
Hey Laura, I haven’t made this cheesecake in years. I tend to go for the no-bake cheesecake on my site or the white chocolate vanilla bean mousse cheesecake.
Hi Mel,
Its been a long time since I commented due to “life” as a mother of 5 keeping me pretty busy! But, I had to stop by to say that I had not made cheesecake for years, in fact my 18 year old didn’t remember me ever making it! I made your classic cheesecake recipe for Valentine’s Day and it was a huge hit! Now, the same daughter, who is turning 18 today, has requested this cheesecake in lieu of a birthday cake! Yummy! I use your recipes almost daily as they are my very favorites in the world! Thank you so much for making my life easier and more delicious!
I made this yesterday in a rush (panicked call from my mom, when she dropped the one she made for a party). Misread the recipe and used only 1 cup of sour cream. It still turned out beautiful, creamy and delicious! Crust was perfect!
Have you made this or another classic type cheesecake in bar form? Tips? I love your Oreo one. My mom is wanting a cheesecake bar (add your own toopings) for our Mother’s Day dessert. Thinking bars will be easiest with a large group.
I haven’t, but I think most cheesecakes would convert pretty well to “bar” form. This is an old recipe, but it’s great for add-ins: https://www.melskitchencafe.com/cheesecake-bars/
Thanks!!
Hi Mel, have you ever made his recipe in an instant pot? I am looking for a reliable cheesecake recipe for my first go at an instant pot version… of not this one, do you have another you would recommend?
I haven’t tried that yet, sorry! I made a lemon cheesecake a while back but it’s the only one I’ve made in the IP…and it was just ok. I don’t have a super great one to recommend (yet!) – sorry!
Mel, is your sour cream room temp for this recipe? Eggs?
It definitely can be – usually I’m too lazy, though.
Is this still your current fav classic cheesecake Mel? Does it have a lemon flavor with the zest? Love your site and refer to it weekly and can say that probably 50% of my recipe binder are printouts of your recipes. <3
The lemon flavor is very slight, but it is barely there with the lemon zest. I’ve made so many other cheesecakes over the years that I don’t know if this is 100% my favorite, but it is still very delicious. Picking a favorite cheesecake would be like picking a favorite child, I think. 🙂
This was the first cheesecake I ever made and it came out perfectly! I did have to bake it an extra 15 minutes, using a 9″ pan. I loved the extra tang the sour cream imparted on the finished product. I thought the amount of crust was perfect for the amount of cheesecake – I used cinnamon graham crackers to give it a little extra flavor. I served it with a strawberry sauce and fresh berries – yum!!
I made this cheesecake as my first ever cheesecake and just thought I would leave my comments on it. It was very easy to make. I had a 9inch Spring form pan and had to bake it an extra 20 minutes but it did not Crack and the texture was wonderful. However there was way too much crust and the cheesecake itself tasted very bland to me. Maybe I like things more on the sweet side, but theven cheesecake to me had little flavor. My husband thought so as well. Not much got eaten at our thanksgiving party and the biggest comment was that there was too much crust. I wouldn’t make this again. I like to try alot of different things though so I’ll definitely be trying your other cheesecake recipes. I think next will be the cookie dough one!
Best cheesecake ever! I’ve made it over and over and always delicious. Your recipes are awesome!
Hi Mel,
I love this recipe, Cheesecake is my favorite dessert and I have been looking for new recipes to try. I have my own family recipe and it is kind of similar. I love learning about new recipes and learning how to make my favorite desserts in many different ways. I looked at some of your other recipe and look forward to trying some in the future. Have you ever been to the Cheesecake Factory because it is one of my favorite places to get cheesecake?
Yep, been there and love the cheesecake! 🙂
Mel, what’s your go to strawberry topping? Do you have a link to another dessert with the directions?
Also- are you making a thanksgiving menu again? I want some new things to add to the menu! I make many of your dishes every holiday!
Hi Cearrow – I posted a menu today actually! Or at least menu ideas. 🙂 My go-to strawberry topping is similar to what I use for homemade yogurt. 2 cups fresh or frozen fruit, 1/4 cup sugar, 1 tablespoon cornstarch, 2 teaspoons lemon juice – I simmer all the ingredients until thick. The exact amount of sugar can be played with depending on the type of fruit that you use.
I made this last week for people I work with. Of course I had to keep some slices home. My husband said it was the best cheesecake he ever had. The only change I made was to leave out the lemon zest. It was sooo good! Thanks.
my pan is 10 inches…will this recipe work in my pan? if not, what adjustments should be made??
Worth a try – the cheesecake layers (crust and filling) might be a bit thinner and you may need to adjust the cooking time.
Hey Mel, I made this cheesecake last week for my wife’s birthday and it was probably the best cheesecake I’ve ever made! Thanks for sharing!
Hi Mel – ignore the above. I am using your recipe – but watched a video on a classic cheesecake to understand process a bit more. I am looking forward to a great result! I will let you know. 🙂
Ok, keep me posted (good luck!).
Hi Mel,
Sorry if the questions seems simplistic – but I haven’t made a cheesecake before, but I have all the fixings to make your recipe for my husband’s birthday tomorrow. Am I cooling the cheesecake in the fridge in the springform pan? Is that what you mean by demolding – taking it out of the pan? How can I do this the best way possible without causing it to break? What do you use to cover the cheesecake lightly when it is in the fridge as I would be worried about causing it to crack or smush? When I take it out of the fridge, do I just pour the cherry pie filling I got over the top and let it fall where it may? Sorry for all the questions – but I am NERVOUS about ruining it. 🙂 Thanks for your guidance!
Made this over the weekend and it turned out delicious! First cheesecake I have ever made and definitely one of the best I have ever tasted. The whole family devoured it!
This cheesecake is STILL baking!!!!! It has been way longer than 50-55 minutes. I am wondering if mel’s larger pan makes hers bake more quickly?? Also, my springform pan is very light aluminum. Maybe the darker one cooks more quickly as well? I really hope it is finished in time and cooled long enough to serve for Father’s day!!! Ahhh!
I just made this for my mom’s birthday and it was DEVOURED with seconds by everyone – including people who don’t love cheesecake! And I should mention that we’re NYers – so that’s quite an impressive recipe you have here to get that kind of result! I even made it with a gluten free crust and no one noticed. Thanks so much!
I just took this out of the oven and when I went to loosen the sides the crust is really soft like falling apart. Is that normal? Will it harden while in the fridge?
Lizzie – The crust is soft but shouldn’t be falling apart, not sure what went wrong. Hopefully it turned out well after your refrigerated it!
I made this cheesecake for the first time last year after my best friend called me raving about it! This was the first time I had ever made a cheesecake and although the first one was amazingly smooth, I thought it had far too much lemon zest. It was basically a lemon cheesecake! The second time I was much more careful and it was perfect. The third time I completely forgot the sour cream like an air head, but it still tasted wonderful. Needless to say, this is my first-ever-tried, go-to cheesecake for all occasions…when I manage to get it right. 😉
Thanks you for what you do and for this recipe! When my son requested cheesecake for his birthday I was terrified as I had never attempted it. So I read around the websites and decided on your recipe as I have been loving some of your other recipes. Anyway it came out perfect and amazing! I did take some other tips such as spraying the sides of the springform pan and cooking in a larger pan filled 1 inch with water. Everyone was so impressed – not one crack, smooth and creamy. Thanks so much!!
Do you think this cheesecake would work well baked as mini cheesecakes in cupcake liners in a muffin pan?
Nicole – yes, I think it would work great that way – obviously the baking time will be much less so keep an eye on that.
Mel,
I have drooled over this picture for years and think I’m finally am going to cave and make it. Just one question: in the picture it looks like some sort of cherry sauce over the cheesecake, is it cherry pie filling or what?
Beth – I think in that picture (it’s really old!) I was using cherry pie filling to top it.
Made this last night for our anniversary and it was amazing! First time making a cheesecake, and no cracks!
Mel, can this work in a baking pan?
(hope you can answer) I cook for just myself and don’t & never have made a cheesecake or needed a pan like this. Thanks…
Hi Lisa – the best result is to use a springform pan but you could definitely try it in a baking pan – I just never have so I can’t guarantee results.
Any thoughts on how far in advance you could make the cheesecake before devouring? A day or maybe even two? Looking forward to trying this for Father’s day!
Hi Lindsey – in my opinion cheesecake is best made ahead so yes, you could make this 1-2 days in advance with no problems.
thats 2 times 8oz cream cheese right? so a total of 16oz?
Kenny – yes, a total of 16 ounces.
Mel, my husband wants a cheesecake for his birthday but isn’t a fan of lemon. Do you think it would taste okay w the lemon omitted?? Thanks!!!
Hilary – yes, you could definitely omit the lemon. It is just a very slight hint and gives it a delicious freshness but if he hates lemon badly, just leave it out.
I know I’m echoing what everyone else has already said, but this cheesecake is awesome!! I had never made a cheesecake from scratch before so I followed your directions exactly with the addition of cooking it in a water bath…..it turned out perfect!
Made this yesterday, and it is SOOOOOOOOOOOOO good! Thanks for the recipe!
Have you ever made this recipe and did mini cheesecakes? As in muffin tins?
Hi Keri – I’ve never made the recipe like that but I imagine it could transfer well (just significantly reduce baking time, of course).
AHHHH! cheesecake disaster. I must have done everything that I could have possibly done wrong… wrong. Sank in the middle, cracked liked a continental plate, and had mountains of crumb crust. The success of the vast majority of these posters, however, probably proves that something in my method has gotta change. Haven’t tasted it yet, but I’m sure it’ll be delish. I’ll hide the cracks with some raspberry glaze and will try this again some other time as every other recipe I’ve tried from you has been outstanding!
Djamila – I’ve never tried that, so I’m not sure! I’d be careful that you have a baking pan large enough to accommodate double the batter. You might try just baking two separate ones to make enough for the large crowd.
Hi Mel – Can’t wait to make this for my daughter’s party this weekend!
I want to make 2 in one cheesecake – Double the ingredients for a bigger cheesecake (bigger crowd) what would the baking time be for that? Thanks and can’t wait to update on the outcome..
kay – I’ve never used anything other than sour cream so I don’t know how a substitution would work. Sorry! Good luck if you try it, though.
Hi Mel, thanks for the wonderful recipe. My first cheese cake was a success 🙂 Can we use yogurt instead of sour cream because sometimes sour creams are not available in the stores nearby my place.
I made it with plain whole milk yogurt and I wouldn’t recommend it. It was grainy and watery.
Steph – it makes one 9-inch springform pan. It depends on how big you cut the slices but it could easily serve 8-10.
This cheesecake looks FANTASTIC! I’m thinking about making it for a party.
How much does one batch make?
I made this last weekend for DH who proclaimed it the most perfect cheese cake he has ever had. This is quite a high compliment as he really likes cheesecakes! Thanks for another highly successful recipe!
Im a new fan! Just tried this today and its a winner!!!! Sooooo yummy! Thanks so much. Also tried the chicken enchilada pasta and everybody loves it. Even the picky eaters.
It turned out AMAZING! I LOVE IT! Everyone also loved it too. Thank you for this amazing recipe! I will definitely be going by your recipes from now on! Im so happy I found your site, your amazing Melanie 🙂