Description
This classic cheesecake recipe delivers a creamy, rich dessert with a smooth, dense texture. Featuring a buttery graham cracker crust and a luscious cream cheese filling baked in a water bath to ensure a perfect, crack-free finish, this ultimate guide tests the traditional water bath baking method for outstanding results. Optional toppings like fresh berries or cherry compote add a delightful fruity contrast, making it a timeless favorite for any occasion.
Ingredients
Crust
- 1 ½ cups (150 g) graham cracker crumbs
- 3 tbsp (40 g) granulated sugar
- 5 tbsp (70 g) unsalted butter, melted
- Pinch of fine salt
Filling
- 32 oz (900 g) full-fat cream cheese, room temp
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) sour cream, room temp
- 1 tsp vanilla extract
- 4 large eggs, room temp
- 1 tbsp cornstarch (or 2 tbsp all-purpose flour)
- ½ tsp fine salt
- Optional: 1 tsp lemon zest
Topping (optional)
- Fresh berries or cherry compote, to serve
Instructions
- Prep pan & crust: Heat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with two layers of foil to prevent water leakage for the water bath. Mix graham cracker crumbs, sugar, melted butter, and a pinch of salt until evenly combined, then firmly press this mixture into the base of the pan. Bake the crust for 8–10 minutes, then allow it to cool slightly.
- Water bath setup: Boil a kettle of water. Place the foil-wrapped springform pan into a deep roasting pan that can hold water for the water bath baking method.
- Make filling: Using a mixer, beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Add the granulated sugar and beat for 1 more minute until well incorporated. Mix in the sour cream, vanilla extract, cornstarch, and salt. Then, on low speed, add the eggs one at a time, beating just until combined after each addition. Scrape down the bowl and gently stir in the lemon zest if using.
- Fill & bake: Pour the cheesecake filling over the cooled crust. Tap the pan gently to release any trapped air bubbles. Carefully pour the hot water you boiled earlier into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60–70 minutes, until the edges are set and the center still slightly wobbles like Jell-O.
- Cool gradually: Turn off the oven and crack the oven door open. Let the cheesecake rest inside the oven for 1 hour to cool slowly, which helps prevent cracks.
- Chill: Remove the cheesecake from the water bath, run a thin knife around the edge to loosen it from the pan, and let it cool to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Serve: Release the springform pan ring, slice the cheesecake using a warm knife for clean cuts, and serve topped with fresh berries or cherry compote if desired.
Notes
- Using room temperature ingredients helps achieve a smooth, lump-free filling.
- Wrapping the springform pan with foil prevents water from leaking into the cheesecake during the water bath.
- The water bath method ensures gentle, even cooking and helps prevent cracking.
- Allowing the cheesecake to cool gradually inside the oven reduces temperature shock and cracking.
- Chilling overnight improves texture and flavor development.
- For a no-bake alternative, chilling longer and using gelatin or agar-agar can set the filling without baking.
