This classic creamy cheesecake is sweet, smooth, rich, and perfectly baked with a buttery graham cracker crust. Made with full-fat cream cheese, sour cream, and baked gently in a water bath, this cheesecake turns out silky, crack-free, and absolutely decadent every time.
32ozcream cheese4 blocks, full-fat, room temperature
1cupgranulated sugarfor filling
4large eggsroom temperature
3/4cupsour creamroom temperature
1tspvanilla extractor seeds from 1 vanilla bean
1tbspcornstarchfor stabilization
1pinchsalt
hot waterfor water bath
Instructions
Preheat and Prepare Pan: Preheat oven to 350°F (180°C). Butter the bottom and sides of a 9-inch springform pan. Wrap the outside tightly in heavy-duty aluminum foil to prevent water from leaking in.
Make the Crust: Mix graham cracker crumbs, 1 tablespoon sugar, and melted butter until it resembles wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then allow to cool.
Prepare the Filling: Beat softened cream cheese on the lowest speed until smooth and lump-free. Gradually add 1 cup sugar and mix until glossy and creamy, scraping the bowl frequently.
Add Eggs One at a Time: Add eggs individually, mixing on low speed after each addition. Scrape the bowl well to maintain a silky batter.
Add Remaining Ingredients: Mix in sour cream, vanilla, cornstarch, and salt until just combined. Do not overmix to avoid incorporating excess air.
Prepare Water Bath: Pour batter over cooled crust. Tap pan gently to remove air bubbles. Place into a deep roasting pan and pour hot water halfway up the sides of the springform pan.
Bake: Bake at 350°F for 15 minutes. Without opening the oven, reduce heat to 300°F (150°C) and bake for 30 more minutes. The edges should be set while the center slightly jiggles.
Cool Gradually: Turn off oven and let cheesecake sit inside for 1 hour. Remove and cool in water bath for 30 minutes, then refrigerate for at least 6 hours or overnight before slicing.
Notes
● Always use room temperature ingredients for the smoothest texture.● Mix on low speed to avoid cracks.● The center should jiggle slightly when done — it will set as it chills.● Dip knife in hot water for clean slices.
Frequently Asked Questions
Why did my cheesecake crack?Overmixing, skipping the water bath, or sudden temperature changes can cause cracks.Can I make this ahead of time?Yes, cheesecake tastes even better the next day after chilling overnight.Can I freeze cheesecake?Yes, wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator.How do I know when it’s done?The edges should be firm while the center still jiggles slightly when gently shaken.