Original Baked Cheesecake Recipe: The Ultimate Creamy Classic Made Simple
Prep Time: 30 minutes | Cook Time: 1 hour 15 minutes | Total Time: 4 hours 45 minutes (including cooling) | Serves: 12
Introduction
There’s something magical about a perfectly baked cheesecake – that rich, creamy texture melting on your tongue, the satisfying contrast of the buttery graham cracker crust, and that classic tangy-sweet flavor that makes every bite pure bliss. If you’ve always thought cheesecake was too intimidating to make at home, I’m here to change your mind! This original baked cheesecake recipe is designed specifically for beginners, with foolproof techniques and crystal-clear instructions that will have you creating bakery-quality desserts in your own kitchen.
The best part? You don’t need any fancy equipment or advanced baking skills. With just a few simple ingredients and some patience (mostly for letting it chill), you’ll have a stunning dessert that’s perfect for special occasions or whenever you want to treat yourself to something extraordinary.
Why You’ll Love This Recipe
• Beginner-friendly: Clear, step-by-step instructions with helpful tips to prevent common mistakes • Classic flavors: Pure, traditional cheesecake taste that never goes out of style
• Make-ahead friendly: Actually tastes better after chilling overnight, perfect for entertaining • Customizable: Easy to add your favorite toppings or flavor variations once you master the base
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| For the Crust | ||
| Graham crackers | 1½ cups, finely crushed | About 12 full crackers |
| Unsalted butter | ⅓ cup, melted | Can substitute salted butter, reduce salt by half |
| Granulated sugar | 2 tablespoons | |
| Salt | Pinch | |
| For the Filling | ||
| Cream cheese | 32 oz (4 packages), room temperature | This is crucial – cold cream cheese creates lumps |
| Granulated sugar | 1 cup | |
| Large eggs | 4, room temperature | Take out 1 hour before baking |
| Sour cream | ½ cup, room temperature | Can substitute Greek yogurt |
| Vanilla extract | 2 teaspoons | Pure vanilla works best |
| All-purpose flour | 2 tablespoons | Helps prevent cracking |
| Salt | ¼ teaspoon |
Equipment Needed
• 9-inch springform pan • Food processor or rolling pin (for crushing crackers) • Large mixing bowl • Electric mixer (hand or stand mixer) • Measuring cups and spoons • Rubber spatula • Aluminum foil • Large roasting pan (for water bath) • Wire cooling rack
Step-by-Step Instructions
Prepare Your Pan and Oven
- Preheat your oven to 325°F (163°C). Position the rack in the center of your oven.
- Prepare your springform pan by wrapping the bottom and sides tightly with aluminum foil. This prevents water from seeping in during the water bath process.
Tip: Use heavy-duty foil and wrap it twice for extra protection. Water getting into your pan will ruin the crust!
Make the Crust
- Crush the graham crackers until you have fine, even crumbs. You can use a food processor or place them in a sealed bag and crush with a rolling pin.
- Mix the crust ingredients by combining the graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until the mixture looks like wet sand and holds together when squeezed.
- Press the crust into your pan. Pour the mixture into your prepared springform pan and press firmly into the bottom using the bottom of a measuring cup or your fingers. Bake for 10 minutes, then remove and let cool while you prepare the filling.
Prepare the Filling
- Beat the cream cheese in a large bowl with an electric mixer on medium speed until completely smooth and fluffy, about 3-4 minutes. Scrape down the sides frequently – any lumps now will stay in your finished cheesecake.
- Add sugar gradually and beat until well combined, about 2 minutes.
- Add eggs one at a time, beating on low speed just until each egg is incorporated. Don’t overbeat once the eggs are added, as this can cause cracking.
- Mix in the remaining ingredients – sour cream, vanilla, flour, and salt – beating just until smooth.
Tip: Room temperature ingredients are key to a smooth filling. Cold ingredients don’t blend well and can create a lumpy texture.
Bake the Cheesecake
- Pour the filling over the pre-baked crust and smooth the top with a spatula.
- Set up your water bath by placing the foil-wrapped springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60-70 minutes until the center is almost set but still has a slight jiggle when you gently shake the pan. The edges should look set and lightly golden.
Cool and Chill
- Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour – this gradual cooling helps prevent cracking.
- Remove from oven and water bath, then run a knife around the edges to loosen (this also prevents cracking). Cool completely at room temperature, about 2 hours.
- Refrigerate for at least 4 hours or overnight before serving. The cheesecake needs this time to fully set and develop its best flavor.
Serving Suggestions
Serve your beautiful cheesecake plain to appreciate the classic flavor, or dress it up with: • Fresh berries and a drizzle of berry sauce • A dollop of whipped cream and a sprinkle of cinnamon • Caramel or chocolate sauce drizzled on top • A simple dusting of powdered sugar • Lemon curd or fruit preserves
Success Tips & Variations
For the Perfect Texture: • All ingredients must be at room temperature – this cannot be overstated! Set them out 1-2 hours before baking. • Don’t overbeat once eggs are added. Mix just until combined to avoid incorporating too much air, which causes cracks. • The water bath (bain-marie) creates gentle, even heat that prevents cracking and ensures creamy texture.
Flavor Variations: • Chocolate: Add ¼ cup cocoa powder to the filling and use chocolate wafer cookies for the crust • Lemon: Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to the filling • Strawberry: Blend ½ cup fresh strawberries and swirl into the filling before baking
Storage: Covered cheesecake keeps in the refrigerator for up to 5 days. For longer storage, wrap individual slices and freeze for up to 3 months.
FAQs
Why did my cheesecake crack?
Cracking usually happens from temperature shock or overbeating. Make sure all ingredients are room temperature, don’t overbeat after adding eggs, use the water bath method, and let it cool gradually in the oven. Running a knife around the edges while still warm also helps.
Can I make this without a springform pan?
While a springform pan makes removal much easier, you can use a regular 9-inch cake pan lined with parchment paper. Just be extra careful when removing the cheesecake.
How do I know when it’s done?
The cheesecake is done when the edges are set and lightly golden, but the center still has a slight jiggle when you gently shake the pan. It will continue cooking as it cools and set completely in the refrigerator.
Can I substitute the sour cream?
Yes! Greek yogurt works wonderfully as a 1:1 substitute. You can also use additional cream cheese if you prefer a denser texture.
Why does my cheesecake need to chill so long?
Cheesecake needs time to set properly and develop its signature creamy texture. The flavors also meld and improve during this chilling time. Trust the process – it’s worth the wait!
Conclusion
Making your first homemade cheesecake might seem daunting, but with this foolproof recipe and detailed instructions, you’re absolutely going to nail it! The key is patience and following each step carefully – especially bringing those ingredients to room temperature and allowing proper chilling time.
Once you master this classic original baked cheesecake, you’ll have the confidence to experiment with different flavors and toppings. There’s nothing quite like the pride of serving a gorgeous, homemade cheesecake that tastes every bit as good as it looks.
Give this recipe a try and let me know how it turns out! I’d love to hear about your cheesecake success stories and any creative variations you come up with.
