I like to think that I am making up for lost cheesecake time.
When I was little I didn’t like cheesecake because I thought there was actual cheese inside and I didn’t like cheese, which is a shocker because I thought all kids LOVED cheese.
I am so glad there isn’t real cheese inside cheesecake and I am so glad that I actually like cheesecake now.
I like it so much that when Ryan and I went to a coffee shop after church one morning (service was over at 10am) I saw that they had gluten free cheesecake, and of course I got a piece, and yes I ate it at 10 AM. It’s never too early for cheesecake.
There are quite a few cheesecake recipes on our blog, but there hasn’t been a classic cheesecake recipe until now! Granted, I like my cheesecake loaded with extra stuff and flavors, but I am totally okay with plain cheesecake if it’s covered in chocolate.
So I bring you a classic plain cheesecake recipe. And we’re giving you all the tips so it turns out perfectly!
Here are the 2 most important details to follow when making cheesecake.
1. Don’t be afraid of the water bath!
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary. Be sure to wrap the pan your baking your cheesecake in with 5 layers of tinfoil before you fill it with the cheesecake mixture – I personally take the stance that you can’t use too much tinfoil! The tinfoil will help prevent the water from getting into your cheesecake.
I recently saw another blogger who wrapped their pan in tinfoil and then put the cheesecake inside a plastic oven bag (they rolled it down so the bag wasn’t actually covering the top of the cheesecake). I think I am going to try that method.
Place the cheesecake pan inside a larger pan, like a 9×13 or larger pan, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.
2. Don’t rush the cooling process.
Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked. A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
When you’re ready to serve the cheesecake, you could top it with..
–chocolate whipped cream
-crushed candy pieces (like peanut butter cups, M&Ms, snickers, etc)
For a step-by-step of how to make this classic cheesecake recipe, watch this short video:
Yield: 8 inch cheesecake
Total Time: 12+ hours (cooling time)
A perfect classic cheesecake recipe with a graham cracker crust! If you like cheesecake, this is the best homemade classic cheesecake!
- 1 & 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 6 tbsp butter, melted
- 3 packages cream cheese at room temperature, 8 oz each, I like to use full fat
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- Preheat the oven to 350º F.
- If using whole graham crackers, pulse them in a blender or food processor until they are very fine. You can also find graham cracker crumbs in the baking aisle. Measure out 2 cups of crumbs. In a small bowl, combine the crumbs with the brown sugar, cinnamon and melted butter, mix well until incorporated.
- Before adding the crumbs to the pan, wrap the bottom and sides of the springform pan in 5 layers of aluminum foil. This will help keep the water out during the water bath.
- Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
- Place the pan in the oven, pre-bake the crust for 8-10 minutes or until golden.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
- Turn the oven down to 325º F.
- In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, and vanilla extract, beat again. Add in the eggs, ONE at a time, beating after each one. Beat the mixture for 1 additional minute. Pour the cheesecake mixture on top of the cooled crust. Make sure the crust and pan have cooled before doing so.
- Place the round springform pan (that you wrapped in 5 layers of aluminum foil) inside a 9x13 inch pan or larger. If you have a plastic oven bag, you can place the cheesecake pan inside of that, just be sure to roll down the plastic bag so it doesn't cover the top of the cheesecake, this will help to create a better barrier between the cheesecake and the water. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the aluminum foil on the springform pan. **Note: You can use a 9 inch springform pan for the cheesecake, but you will need a larger pan for the water bath. Perhaps one of those disposable aluminum foil pans would fit a 9 inch springform pan. I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
- Place the water bath with the cheesecake inside in the oven and bake at 325º F for 60 minutes. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
- Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
- Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the springform pan) in the fridge for at least 6 hours or overnight.
- Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
- Add your desired toppings, cut and serve. Store leftovers in the fridge.