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5 from 1 vote

Classic Cheesecake Recipe

This foolproof classic cheesecake recipe makes a luscious, creamy cheesecake that goes well with raspberry sauce, caramel sauce, or chocolate ganache.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 15 servings
Calories: 447kcal
Author: Lucy Brewer



  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 7 tablespoons unsalted butter, melted


  • 2 1/2 pounds full-fat cream cheese, room temperature (5 8-ounce bricks)
  • 1 1/2 cups granulated sugar
  • 6 whole large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/4 cup full-fat sour cream
  • 3 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • Pinch of salt


  • Preheat oven to 350.


  • Spray a 9-inch springform pan lightly with cooking spray.
  • In a medium-sized bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed and moistened. Using your fingers, press the crumbs into the pan and about 1 inch up the sides.
  • Bake for 8 minutes. Remove from oven and set aside to cool to room temperature.
  • Raise oven temperature to 450.


  • Place a large roasting pan filled with water on the bottom shelf of the oven. (This is what I do in lieu of a water bath, and my cheesecake never cracks!)
  • With mixer on medium-high, beat the cream cheese for a couple of minutes, then add the sugar and beat for 5-8 minutes, until light and no lumps. Scrape the bowl and beater frequently.*
  • Turn mixer to medium and add eggs and yolks, 2 at a time. Scrape bowl and beater. With mixer on low, add the sour cream, lemon juice, vanilla, and salt. Continue mixing until well blended, scraping the sides and beaters often.
  • Pour into cooled crust. Bake at 450 for fifteen minutes.
  • Reduce oven to 225. Bake for 1 hour and 20 minutes.
  • Turn oven off, open the door, and allow the cheesecake to sit in oven for another thirty minutes to an hour. It may still appear slightly jiggly but will set as it rests in the refrigerator.
  • Remove cheesecake and cool at room temperature for at least two hours. Cover and refrigerate 4-8 hours before serving. The longer your refrigerate the better the texture will be, so overnight is best.


*You want to scrape the bowl and beater frequently to ensure all the cream cheese is thoroughly blended and there are no lumps, because cream cheese lumps will not melt in the oven.