Go Back
Delicious Homemade Classic Cheesecake Recipe photo

Homemade Classic Cheesecake Recipe

This Homemade Classic Cheesecake is a creamy dream! With a buttery crust and rich filling, it's perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs
  • 5 tablespoons melted unsalted butter
  • 1 tablespoon sugar
  • 1 pinch sea salt
For the Filling:
  • 2 pounds softened cream cheese
  • 1 cup sugar
  • ½ cup Bob's Red Mill All-Purpose Flour
  • 1 tablespoon vanilla extract
  • 5 units eggs
  • 1 cup sour cream

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Preparation Steps:
  1. Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and sea salt. Mix until the crumbs are well coated and resemble wet sand. Press this mixture firmly into the bottom of your springform pan to create an even layer. Bake for 10 minutes, then remove and let cool while you prepare the filling.
  2. Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, mixing until well combined. Next, add the flour and vanilla extract; mix until just combined.
  3. Step 3: With the mixer on low speed, add the eggs one at a time, mixing until just incorporated. Be careful not to overmix; too much air in the batter can cause cracks during baking.
  4. Step 4: Once the eggs are fully combined, gently fold in the sour cream.
  5. Step 5: Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles that may have formed.
  6. Step 6: Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is still slightly jiggly.
  7. Step 7: Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about an hour. After that, refrigerate for at least 4 hours or overnight for the best results.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
  • Experiment with different crusts like Oreos for a twist.