Preheat & Prepare Pan:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and, if desired, line the bottom with parchment paper for extra insurance against sticking.

Make the Crust:

In a bowl, combine graham cracker crumbs, sugar, salt, and melted butter.

Press the mixture firmly and evenly into the bottom (and slightly up the sides) of the springform pan.

Chill in the refrigerator while preparing the filling.

Prepare the Filling:

In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy (about 2–3 minutes).

Gradually add sugar and mix until fully incorporated.

Beat in sour cream and heavy cream until smooth.

Add eggs one at a time, beating on low speed after each addition. (Overbeating at this stage can incorporate too much air.)

Stir in vanilla extract, lemon juice, and lemon zest (if using).

Assemble & Bake:

Pour the filling over the chilled crust, smoothing the top with a spatula.

Wrap the bottom of the springform pan in aluminum foil to prevent water seepage.

Place the pan in a large roasting pan and fill the roasting pan with hot water until it reaches about halfway up the side of the springform pan.

Bake in the preheated oven for approximately 55–70 minutes. The center should be set but still slightly jiggly when gently shaken.

Cool & Chill:

Turn off the oven and let the cheesecake sit inside with the door slightly ajar for about 1 hour.

Remove from the water bath and cool completely on a cooling rack.

Refrigerate for at least 4 hours (preferably overnight) before serving.

Details

Prep Time: 30 minutes

Cook Time: 55–70 minutes

Total Time: Approximately 6–8 hours (including cooling and chilling)

Yield: 12 servings

Category: Dessert

Method: Baking (water bath method)

Cuisine: American

Diet: Vegetarian (contains dairy and gluten)

Keywords

New York, cheesecake, dense, creamy, tangy, graham cracker crust, classic dessert

Nutrition (Approximate per Serving)

Serving Size: 1 slice (1/12 of cheesecake)

Calories: ~450 kcal

Sugar: ~20 g

Sodium: ~250 mg

Fat: ~35 g

Saturated Fat: ~20 g

Unsaturated Fat: ~15 g

Trans Fat: ~0.5 g

Carbohydrates: ~30 g

Fiber: ~1 g

Protein: ~8 g

Cholesterol: ~120 mg

Notes

Overmixing: Avoid overbeating the filling once the eggs are added to reduce the risk of cracks.

Water Bath: Ensure the pan is well sealed with foil to prevent water from diluting the filling.

Resting: For the best texture and flavor, allow the cheesecake to chill overnight before serving.

Classic Cheesecake

Name

Classic Cheesecake

Summary

A timeless cheesecake with a velvety, smooth cream cheese filling atop a crunchy, buttery biscuit base. This version tends to have a lighter texture than its New York counterpart and features a delicate balance of sweet and tangy flavors.

Equipment

9-inch springform pan

Mixing bowls (medium and large)

Electric mixer (stand or hand)

Measuring cups and spoons

Rubber spatula

Aluminum foil (for sealing the pan)

Roasting pan (for water bath)

Cooling rack

Ingredients

For the Base

1 1/2 cups crushed digestive biscuits or graham crackers

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

1/4 teaspoon salt

For the Filling

4 (8‑oz) packages full-fat cream cheese, softened

1 cup granulated sugar

3/4 cup sour cream (or substitute with half-and-half for a lighter texture)

3 large eggs (room temperature)

2 teaspoons vanilla extract

1 tablespoon lemon juice (freshly squeezed)

Zest of 1 lemon (optional)

Instructions

Preheat & Prepare Pan:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper if desired.

Prepare the Base:

Combine the crushed biscuits, sugar, salt, and melted butter in a bowl.

Press the mixture firmly into the bottom of the springform pan (a thin layer up the sides can add extra crunch).

Refrigerate while you make the filling.

Make the Filling:

Beat the softened cream cheese in a large bowl until smooth.

Gradually add sugar and mix well.

Beat in sour cream until fully incorporated and smooth.

Add eggs one at a time on low speed, mixing gently after each addition.

Stir in vanilla extract, lemon juice, and lemon zest (if using).

Assemble & Bake:

Pour the filling over the prepared base, smoothing the top with a spatula.

Wrap the outside of the springform pan with a layer of aluminum foil to protect against water during baking.

Place the pan in a roasting pan and add hot water until it reaches halfway up the sides of the cheesecake pan.

Bake for about 50–60 minutes until the edges are set and the center has a slight wobble.

Cool & Chill:

Turn off the oven and allow the cheesecake to sit in the water bath with the door slightly open for about 1 hour.

Remove the cheesecake from the water bath and cool completely on a cooling rack.

Refrigerate for at least 4 hours (ideally overnight) before slicing and serving.

Details

Prep Time: 25 minutes

Cook Time: 50–60 minutes

Total Time: Approximately 6 hours (including cooling and chilling)

Yield: 10–12 servings

Category: Dessert

Method: Baking (water bath method)

Cuisine: American/European

Diet: Vegetarian (contains dairy and gluten)

Keywords

classic, cheesecake, smooth, tangy, creamy, biscuit base, timeless dessert

Nutrition (Approximate per Serving)

Serving Size: 1 slice (1/12 of cheesecake)

Calories: ~400 kcal

Sugar: ~18 g

Sodium: ~220 mg

Fat: ~32 g

Saturated Fat: ~18 g

Unsaturated Fat: ~14 g

Trans Fat: ~0.4 g

Carbohydrates: ~28 g

Fiber: ~1 g

Protein: ~7 g

Cholesterol: ~110 mg