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Classic Cheesecake
A rich, creamy cheesecake on a buttery graham cracker crust.
Ingredients
| Volume | Grams |
|---|---|
| Crust | |
| 1 1/2 cups graham cracker crumbs | — |
| 1/4 cup granulated sugar | 50 g |
| 6 tbsp unsalted butter, melted | 85 g |
| Filling | |
| 32 oz cream cheese, four 8-oz blocks, softened | 907 g |
| 1 cup granulated sugar | 198 g |
| 1 tsp vanilla extract | 4.7 g |
| 1/2 cup sour cream, room temperature | 114 g |
| 4 large eggs, room temperature | 200 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 325 °F. Stir the crumbs, sugar and butter, press firmly into the bottom of the pan, and bake 10 minutes.
- Beat the cream cheese and sugar on low until completely smooth, scraping the bowl often. Beat in the vanilla and sour cream.
- Add the eggs one at a time on low speed, mixing only until each disappears.
- Pour over the crust. Bake 55–65 minutes, until the edges are set and the center 3 inches still wobble.
- Turn off the oven, prop the door open, and leave the cheesecake inside for 1 hour.
- Run a knife around the edge, cool completely, then refrigerate at least 6 hours or overnight.
Tips
- Low mixer speed and room-temperature ingredients mean fewer air bubbles and cracks.
- For extra insurance against cracks, bake in a water bath with the pan wrapped in foil.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
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