Why You’ll Love Classic Cheesecake Recipe

I like this recipe because it delivers that iconic dense yet silky cheesecake texture every time. I enjoy how the browned butter adds depth, how the filling stays smooth without a water bath, and how the flavor feels balanced instead of overly sweet. This is the kind of dessert I trust for special occasions and celebrations.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the crust
1/2 cup butter, (1 stick)
18 full sheets graham crackers, crushed, about 2 cups crumbs
1/4 cup granulated sugar
1/2 teaspoon kosher salt

For the cheesecake
3/4 cup full fat sour cream
3 large eggs + 1 egg yolk
2 teaspoons vanilla extract
1 & 1/2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 cup butter, (1 stick)
4 (8-ounce packages) full fat cream cheese
2 cups granulated sugar

Directions

I begin by letting the cream cheese and eggs come fully to room temperature, which is essential for a smooth cheesecake.

To make the crust, I brown the butter in a small pot until it smells nutty and golden, then let it cool. I crush the graham crackers into fine crumbs and mix them with sugar and salt. I stir in the cooled butter until the crumbs are evenly moistened.

I press the crust firmly into the bottom and up the sides of a greased 9-inch springform pan, making sure it’s tightly packed. I bake the crust at 325°F for about 12 minutes, then let it cool completely.

For the filling, I brown the second stick of butter and let it cool. In a large bowl, I beat the sour cream, eggs, egg yolk, vanilla, lemon juice, and salt until very smooth. I slowly mix in the cooled browned butter.

In another bowl, I beat the softened cream cheese until completely smooth, then add the sugar and mix just until combined. I gently mix the sour cream mixture into the cream cheese until smooth and lump-free.

I pour the batter into the cooled crust and gently tap the pan on the counter to release air bubbles. I let it rest briefly before baking.

I bake the cheesecake at 325°F with steam in the oven, then turn the oven off and allow the cheesecake to cool slowly inside without opening the door. Once fully cooled, I refrigerate it for several hours until completely chilled.

I release the cheesecake from the pan, slice it cleanly, and serve it chilled.

Servings and Timing

I usually slice this cheesecake into about 12 servings. The active prep time takes about 1 hour, the baking time is around 1 hour, and the cooling and chilling time adds up to about 7 hours, bringing the total time to roughly 9 hours.

Variations

I sometimes add a citrus zest for brightness or swirl fruit preserves into the batter before baking. I also enjoy topping it with fresh berries, caramel sauce, or chocolate ganache depending on the occasion.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 3 days. For longer storage, I freeze individual slices or the whole cheesecake tightly wrapped and thaw it slowly in the refrigerator before serving.

FAQs

Do I really need room-temperature ingredients?

I find it essential for avoiding lumps and achieving a smooth texture.

Why brown the butter?

I love the deep, nutty flavor it adds to both the crust and filling.

Can I skip the steam method?

I can, but the steam helps prevent cracks and keeps the cheesecake creamy.

How do I know it’s done?

I look for set edges with a slightly wobbly center.

Why does it cool in the oven?

I let it cool slowly to prevent cracks from sudden temperature changes.

Can I use low-fat cream cheese?

I don’t recommend it because it affects texture and richness.

How long should it chill?

I prefer at least 8 hours for the best flavor and structure.

Can I add toppings before chilling?

I wait until it’s fully chilled to avoid moisture issues.

What knife works best for slicing?

I use a sharp knife wiped clean between each cut.

Is this freezer-friendly?

I find it freezes very well when wrapped tightly.

Conclusion

I love this classic cheesecake recipe because it delivers everything I want in a dessert—richness, smooth texture, and incredible flavor. It’s a dependable, crowd-pleasing recipe that feels special every time I serve it.