This Cheesecake. Oh. My. God. You will never have a cheesecake as good as this cheesecake. If you’ve watched Friends, then you’ve probably seen the episode where Rachel and Chandler eat cheesecake off the floor. Because it was that good. Well, this cheesecake, is that good. I’d eat it off the floor. Any day.
Cheesecake gets a bad rap for being difficult to make. It’s honestly not. It’s actually one of the easier desserts to make. The trick to a successful cheesecake is taking your time and not cutting corners. I’m gonna give you all the tips and tricks to get a perfect cheesecake that you’ll have people eating off the floor. This may seem like a lot, it’s not. I just literally wrote out every detail to ensure you get the perfect cheesecake. It’s a foolproof recipe for the most amazing baked cheesecake you will ever taste.
Tips and Tricks for the Perfect Cheesecake
First off, make sure your graham cracker crumbs are super fine. I like to use a food processor, because let’s be real, no one want to bite into a whole cracker. It’s cheesecake, not smores. This is a delicate dessert and should be treated as such.
Use a flat bottom cup or bowl to pack down the crust tight. It’s important so it holds and doesn’t crumble once baked, and it allows enough space for all the batter.
Have your cream cheese at room temperature for at least an hour before making this. The softer the cheese, the smoother your batter, the better the cheesecake. Lumps=cracks. No one wants a lumpy cheesecake.
Make sure to scrape the bowl, sides, and bottom a few times. Don’t forget the paddle too. That way all the lumps get smoothed out.
Wrap your pan with foil two or three times with the shiny side facing out. This will prevent the sides of the cheesecake from browning. I also use a parchment round in the bottom, that way I can display the cheesecake without the pan.
After you pour the batter on the crust bang the pan on the counter a few times. This will get out any air bubbles to help prevent any cracks.
Make sure you preheat the oven for at least 20 minutes so it’s evenly hot. I wrap the top rack with foil, shiny side up so it keeps the top of the cheesecake from browning. I then bake it on the second rack from the bottom and place a pan on the rack below and fill it with boiling water. This way you get the humidity without the mess of the water bath. I prepare the racks and make sure the pan for the water bath fits before preheating.
Don’t preheat the oven with the water bath. Don’t preheat it with the empty pan for the water bath. If the pan is glass, and you preheat it empty and then add water, it will shatter and be a disaster.
Bake for exactly 1 hour without opening. After 1 hour, if the sides are slightly firm (marshmallow like) and the whole cheesecake jiggles, it’s done. If not, bake another 15 minutes, but no more. It will crack if overbaked.
Once the cheesecake is done, turn off the oven and crack it open but leave the cheesecake as is in the cooling oven. This will allow it to cool slowly so it doesn’t crack. Leave it for 30 minutes then place it on the counter for about an hour until it’s no longer hot. Run a sharp knife around the edges. Cover it with a paper towel and then wrap in the foil that was around the pan. Refrigerate for at least 6 hours, or overnight.
Once its cooled you can remove it. Just loosen the pan and remove the sides of the springform pan. You can serve just like that on the bottom piece of the pan. I usually keep the paper towel on top and flip gently onto a board and remove the bottom and parchment paper. It’s usually firm by now and I’m very gentle. If you’re scared it’ll break then just leave it on the bottom piece.
I personally remove the parchment and bottom. I’ve broken a few cheesecakes doing this, so be careful. I place the paper towel on top of the cheesecake. After removing the sides I flip the cheesecake onto a cutting board. I remove the bottom and parchment and then flip onto a serving dish. It’s hard not to smush or break it, so unless you’re confident or ready to eat broken cheesecake, leave it on the parchment.
Top the cheesecake and then slice. Boil some water and pour it in a tall jar. Dip your knife in the boiling water and then dry it. Slice. Repeat. This will give you perfect clean slices. Do it for each slice.
Classic Cheesecake
The smoothest and creamiest cheesecake you will ever have. It’s so rich and delicious, and always a crowd pleaser.
- Prep Time: 45 Minutes
- Cook Time: 1 Hour
- Total Time: 1 Hours 45 Minutes
- Yield: 16 1x
- Category: Desserts
Ingredients
Crust:
21 Graham Crackers
6 tbsp Sugar
8 tbsp Melted Butter
Cheesecake:
2 lbs Cream Cheese
1 Cup Sugar
1/2 tsp Salt
14 oz Sour Cream
1 tbsp Vanilla Extract
4 Eggs
Topping:
1/4 Cup Heavy Cream
1/2 Cup Sour Cream
1/4 Cup Powdered Sugar
Instructions
Start by making the crust. Crush the graham crackers and mix with the sugar and butter. Set aside.
Preheat the oven to 325 F. Prepare a 9 inch Springform Pan. Wrap the pan with foil twice, with the shiny side out. Place a parchment round in the bottom.
Pour the crust into the pan and pack it down tightly with a flat bottom cup.
Beat the cream cheese until smooth and creamy. Scrape the bowl and make sure there are no lumps. Add the sugar and beat for a few more minutes. Scrape again.
Add the salt, vanilla, and sour cream. Beat again. Scrape again.
Add the eggs one at a time, beating after each addition until its fully incorporated.
Scrape down the bowl and pour your batter over the tightly packed crust. Lift the pan slightly off the counter and drop it. Do this a few times to get out any air bubbles in the batter.
Place a roasting pan or 9×13 cake pan into the bottom of your preheated oven. Fill it with 3/4 with boiling water. Place the prepared cheesecake on a rack above it and bake for 1 hour without opening the oven. After one hour check your cheesecake. If the side are firm and the whole cheesecake jiggles like JellO then it’s ready. If not, bake for another 15 minutes, but no more.
After your cheesecake is fully baked, turn OFF the oven and open it slightly. Leave the cheesecake in the turned off oven for 30 minutes. It will cool slowly with the oven. If it rose, it will shrink down.
After thirty minutes place your cheesecake on the counter or on a wire rack. Let it cool completely for about an hour.
After one hour, run a knife around the edges to loosen the sides so it doesn’t stick and crack as it cools. DO NOT open the pan yet. Remove the foil and place a paper towel on the surface of the cheesecake to absorb any moisture. Cover it with the existing foil. Refrigerate for at least 6 hours, or overnight. Don’t cut corners here, or it will fall apart and not be set.
When you’re ready, prepare your topping. Whisk all the ingredients till it’s fluffy. Set aside.
Remove the sides of the springform pan. You can serve on the bottom or you can gently loosen up the parchment from the pan and place it on a serving dish.
Top with your prepared topping.
Boil some water and dip your knife in the boiling water. Dry the knife and then slice the cheesecake. Repeat for every slice so you’re using a clean hot knife each time. The slices will be perfect.
Enjoy!
Notes
This cheesecake stays good for about one week refrigerated. You can also freeze it for up to one month. However the texture changes slightly when freezing so I don’t recommend it.
Keywords: cheesecake, friends, classic cheesecake, vanilla, best cheesecake, creamy, rich
Marcela
I made this recipe exactly with the exception of using my food processor in lieu of the mixer and it was AMAZING!!! Thank you so much for sharing this recipe, it was delicious!!
★★★★★
Nur Ashour
So happy to hear that!
Edith
Serà posible q no hay posibilidad de traducir la maldita RECETA! Y a uds les da IGUALLLLLL .Un despropósito
Hiba
I baked this awesome cheesecake
And I received great feedbacks from my family!
Thank you, keep sharing your great recipes
🙂
Sabina
Loved this cake so much. If you follow all the instructions it really isnt hard and it came out so perfect. I personally topped it with a red fruit coulis but even without any topping it was really good.
★★★★★
Nur Ashour
Thanks for your feedback. I’m so glad you loved it!
Justine
Amazing recipe!! It’s so delicious and so light!! My family love it, thank you so much for sharing
★★★★★
Nur Ashour
Thanks for being here!
Flor
Do you have the calories?
Nur Ashour
I’m sorry, I don’t.
Sabnam
Just made this, tasted super good! New favorite recipe
★★★★★
Nur Ashour
So happy to hear that!
Sawsan
Thank you so much for this perfect cheesecake. It comes out perfect every time I’ve made it! Quick question, I saw the mini cheesecakes (cupcake size) on your IG but didn’t see the baking time adjustment for how long to bake under the photo or here on your website. What are the adjustments you make when making the mini sized cheesecake?
Nur Ashour
I’m so happy to hear that! I am hoping to put out an updated recipe for the mini ones soon!
Coco
If I want crust up the sides would that change the way I bake it?
Nur Ashour
I’d bake it the same!
Wala
will always be my only cheesecake go to recipe. absolutely amazing!
★★★★★
Azizah
The best cheesecake I’ve tasted!! Recipe is so easy to follow and love all the tips and tricks. Thanks for sharing this recipe, Nur!
★★★★★
Nur Ashour
Thanks so much for making it!❤️
Nur Ashour
I’m so happy to hear that! Thanks for making it!
Michelle
I made this cheesecake for Thanksgiving and everyone asked me what bakery I got it from. I’ll never use another cheesecake recipe. This was absolute perfection!!
★★★★★
Nur Ashour
That makes me so happy! Thank you for including my recipe on your holiday table!
Myrna
me gusto muchisimo
Krystal
What exactly do you mean by 21 graham crackers? 21 whole long rectangle or perforated singles? Weight might also be nice if using preground graham crackers! Thanks
Nur Ashour
21 Whole long rectangles!
Jackie
Which is EXACTLY what I thought!!! This equals 325grams for those of us that weigh things!
Azhar
Okay! This is the BEST cheesecake recipe ever! Not complicated and VERY TASTY! I couldnt wait for the 6 hours or overnight so I actually waited only 4 hours and omg it tasted amazing so imagine how much better it would taste if you wait over night! and my husband loved it ! Seriously she is an amazing baker/cook! I am so thankful for all these recipes!
★★★★★
Linda Safi
This recipe was so easy to follow and had the most clear instructions! I actually made it into the bars as seen on Nur’s Instagram, and loved how it made for the perfect dessert size. This cheesecake is decadent and the “cheese” flavor is not overpowering at all! Can not wait to remake this over and over again. I even added caramel drizzle on top when serving and it’s so yummy!!!
★★★★★
Nur Ashour
That sounds amazing. I love it with caramel. I’m so glad you made it into bars. It’s so much easier for crowds.
Safia
This recipe made the creamiest, most perfect cheesecake! Will be trying more of your recipes as well! They are always so straightforward and easy to follow!!!
Nancy
Best recipe ever! Great step by step instructions! Can’t mess this up if you follow each step & the taste is amazing! I will never use another cheesecake recipe ever again! Definitely my “go to” recipe. Looking forward to more wonderful recipes to try! Thank you for being so kind & sharing!
★★★★★
Nur Ashour
That makes me so happy! Thank you for being here!
Lois F
This is THE PERFECT cheesecake recipe!
Anytime we’re out and there’s cheesecake on the menu, I’m ordering dessert! I’ve tried so many cheesecakes and some are just not it – like too dense or too creamy. This cheesecake is perfect! The texture is so light and fluffy! I’m so glad I came across this recipe and can make my own without the disappointment of a not so good cheesecake again!
I paired it with a triple berry sauce and it was delicious! I can’t wait to make it again!
★★★★★
Nur Ashour
That sounds amazing. I’m so glad you love this recipe as much as I do. It really is perfect. Thanks for being here. I hope you’ll love some more of my recipes!
KaleaMae
I ended up using half sour cream and half vanilla yogurt and it turned out AMAZING!!! I’ve been saying I don’t like cheesecake for years and this recipe made me change my mind!
★★★★★
Nur Ashour
I am so flattered. I’m glad you loved it so much. I used to hate cheesecake, till I started making it. Thanks for being here!
Husna
It turned out so soooo yummy Nur but your instructions say total cooking time as 7 hours 45b minutes. Did you mean 1 hour and 45 minutes? I took me that long to make it. Just curious. Thank you!
Nur Ashour
ooops! Yes, you’re right. I just fixed it!
Rasha
LOVE this cheesecake recipe. I tried it for the very first time yesterday and it came out perfectly! My husband loved it and it served as the perfect light dessert during Ramadan! 10/10!
★★★★★
Nur Ashour
I’m so glad you loved it. It’s one of my faves!
Suzanne
Stop what you’re doing and make this cheesecake!! Throw all other recipes out the window cuz you won’t need anything else after this. Seriously sooooo good and creamy and even better the next day. Highly highly recommended
★★★★★
Jane
How many cups of crushed graham crackers ? I purchase the box with the crackers already crushed.
Nur Ashour
I’m honestly unsure. I can check and let you know!
Maria Bliss
So good thank you for the recipe.I made it so good
★★★★★
Nur
I’m so glad you loved it!