Description
This classic cheesecake recipe delivers a rich, creamy, and perfectly textured dessert with a buttery graham cracker crust. Baked in a water bath to ensure a smooth finish and prevent cracking, it’s a quintessential treat that’s ideal for any occasion. The fresh lemon juice adds a subtle brightness, balanced by the deep vanilla bean flavor.
Ingredients
Crust
- 190g Graham Crackers (12 full graham cracker sheets)
- 3 tbsp granulated sugar (35g)
- 5 tbsp melted unsalted butter (70g)
Cheesecake Filling
- 32 oz full-fat cream cheese (4 blocks of 8oz or 910g), room temperature
- 1 1/2 cups granulated sugar (325g)
- 1/2 tsp salt
- 1 tsp vanilla bean paste (or vanilla extract)
- 4 large eggs, room temperature
- 1/2 cup full-fat heavy cream (120g), room temperature
- 1 cup full-fat sour cream (240g), room temperature
- 2-3 tbsp freshly squeezed lemon juice
Optional Decoration
- Extra heavy cream for whipped cream
- Fresh berries
Instructions
- Prep: Bring all ingredients to room temperature to ensure the best texture and even mixing.
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (conventional, no fan). Lightly brush a 9" springform pan with softened butter and line the base and sides with parchment paper. Wrap the pan tightly on the outside with 2-3 layers of aluminum foil to prevent water from seeping in during the water bath.
- Make the Crust: Grind the graham crackers and sugar in a food processor until fine crumbs form. Add melted butter and pulse until fully combined. Press the mixture firmly into the pan, either just on the bottom or slightly up the sides for a thicker crust.
- Bake Crust: Bake the crust for 7-8 minutes in the preheated oven. Remove and set aside.
- Mix Cream Cheese Mixture: Using a mixer with a paddle attachment, beat the room temperature cream cheese, sugar, salt, and vanilla bean paste for 3-5 minutes until creamy and smooth. Scrape down the sides regularly to ensure even mixing.
- Add Eggs: Lightly whisk the eggs in a separate bowl to prevent overbeating. Gradually add to the cream cheese mixture and mix at low speed just until combined to avoid incorporating air that could cause cracking.
- Add Creams and Lemon Juice: Mix in the heavy cream, sour cream, and freshly squeezed lemon juice at low speed until just combined. Scrape the bowl again to ensure uniform consistency.
- Assemble Cheesecake: Pour the filling over the baked crust. Tap the pan gently on the counter a few times to release air bubbles, helping to prevent cracks during baking.
- Prepare Water Bath and Bake: Place a large tray in the oven and pour 1-2 inches of boiling water into it. Carefully place the cheesecake pan into the water bath and bake for 75-80 minutes. Do not open the oven until at least 70 minutes have passed. The cheesecake is done when edges are set but the center jiggles like jello.
- Cool: Let the cheesecake cool for 2-3 hours at room temperature, then refrigerate uncovered overnight (12+ hours) to allow it to fully set and develop flavor.
- Serve: Remove the cheesecake from the pan carefully. Use a hot offset spatula to smooth any imperfections if desired. Optionally decorate with whipped cream and fresh berries before serving.
- Enjoy: Slice and enjoy this creamy, luscious cheesecake that’s perfect for celebrations or any dessert craving.
Notes
- Using vanilla bean paste provides a richer and more fragrant vanilla flavor compared to extract.
- Ensure all ingredients are at room temperature for easier mixing and smoother texture.
- Do not overbeat eggs to prevent a spongy texture in the cheesecake.
- Wrapping the springform pan with foil prevents water from leaking into the crust during the water bath baking.
- Chilling the cheesecake overnight helps it to firm up and enhances flavor.
- Optional toppings like whipped cream or berries add a fresh and decorative touch.
- The granulated sugar in the crust can be omitted if desired for less sweetness in the base.
