Classic Cheesecake Recipe (video)

a cheesecake on a plate, topped with fresh raspberries and raspberry sauce

The classic cheesecake recipe – the one you always come back to because it’s elegant, simple and incredibly delicious! My recipe for vanilla cheesecake is bound to become a favorite! It’s fluffy, creamy and has just the right amount of sweetness; everything you’re looking for in a cheesecake! I took this recipe one step further and added some homemade raspberry sauce on top. It’s like a match made in heaven! The raspberry sauce is the perfect complement to the creamy cheesecake!

Watch My Cheesecake Video!

Make sure to watch my video for all the tips and for the raspberry coulis sauce! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

How to Make a Classic Cheesecake

This incredible recipe is easy to make and fail proof! Here’s how it’s done!

  1. Preheat the oven to 325F. Prepare an 8-inch springform pan for the cheesecake: wrap bottom of pan tightly with a few layers of aluminum foil. You will also need a large, deep pan for a water bath.
  2. Combine the graham cracker crumbs with melted butter and sugar. Press firmly into the bottom of pan. Bake for 10 minutes in preheated oven. To make the graham cracker crumbs, place the cookies into a food processor and pulse into fine crumbs. You can also place the cookies into a zip lock bag and use a rolling pin to crush them into crumbs.
  3. Next, prepare the cheesecake batter. Place the softened cream cheese (you can use whipped or regular) into a mixer bowl. For regular cream cheese, whip the cheese on high speed for 7 to 8 minutes until light and fluffy, scraping down the sides of the mixing bowl often. For whipped cream cheese, whip for just a few minutes.
  4. Next, add in the eggs, sugar and cream into the bowl. Continue whisking on high speed for about 5 minutes, scraping the sides of the bowl often. Pour the batter into the prepared springform pan and over the crust. Let the cake stand at room temperature for 10 minutes, allowing any air bubbles to break the surface.
  5. Place the cheesecake pan into the larger water bath pan. Fill the pan with about 1-inch of water. Bake the cheesecake at 325F for the first 15 minutes. Turn the oven heat down to 270F and continue baking for 1 hour and 30 minutes. The center will still be slightly wobbly and not set completely. Once baked, open the oven door a few inches and let cake cool in the oven for 1 hour. Place cheesecake into the refrigerator overnight, or for at least 4 hours.
  6. When ready to serve, remove the springform pan and gently slide a large knife or cake lifter underneath the crust to transfer the cake onto a serving stand.

new york style cheesecake with raspberry sauce

The Secret to a Great Cheesecake!

Making the perfect cheesecake doesn’t have to be difficult. The number one problem you might run into is a cracked top, which can be disguised with sauce and berries! To get a level top, I recommend using the water bath method. This involves wrapping the spring form with foil; I recommend doing a few layers so no water seeps in. Set the cheesecake into a larger pan and fill it with water about half way. The extra moisture in the oven will keep your cheesecake flat and top and help prevent cracking. This little tip works like magic!

  • Also, make sure to cool your cheesecake slowly. They don’t like sudden temperature changes! I let mine sit in the oven with the door cracked open for a bit, then on the kitchen counter to cool some more, and only then do I place it into the refrigerator to set completely.

The Raspberry Sauce

This homemade raspberry coulis or sauce is made with just 2 ingredients – berries and sugar! It’s one of my all-time favorites! It’s really easy to make and the perfect complement to this rich classic cheesecake recipe! Just combine the berries and sugar in a small saucepan, crush the berries and then bring to a simmer for 5 minutes. Strain the berries through a fine-mesh strainer and discard the seeds. The resulting sauce is perfect as a topping!

Also, try garnishing your cheesecake with other berries and fruit, like blueberry, strawberry or even kiwi!

classic cheesecake with fruit, sauce and nuts

More Recipes!

Enjoyed this delicious classic cheesecake recipe? Check out some of my other favorites you’re sure to enjoy!

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Classic Cheesecake with raspberry sauce video recipe

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a cheesecake on a plate, topped with fresh raspberries and raspberry sauce
5 from 1 vote

Classic Cheesecake Recipe (video)

30 mins prep + 2 hrs cook
12 servings
Learn how to make the best classic cheesecake with a graham cracker crumbs, served with a tart raspberry sauce!

Ingredients 

  • 2 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 2 tablespoons sugar
  • 1 tsp vanilla extract
  • 32 ounces cream cheese, at room temperature
  • 5 large eggs plus 1 egg yolk, at room temperature
  • 1 3/4 cup white granulated sugar
  • 1/4 cup heavy cream

For Raspberry Sauce:

  • 1 cup raspberries, fresh or frozen
  • 1/3 cup white granulated sugar
  • fresh fruit, for serving

Instructions

  • Preheat the oven to 325F. Prepare an 8-inch springform pan for the cheesecake: wrap bottom of pan tightly with a few layers of aluminum foil. You will also need a large, deep pan for a water bath.
  • Combine the graham cracker crumbs with melted butter and sugar. Press firmly into the bottom of pan. Bake for 10 minutes in preheated oven. To make the graham cracker crumbs, place the cookies into a food processor and pulse into fine crumbs. You can also place the cookies into a ziplock bag and use a rolling pin to crush them into crumbs.
  • Next, prepare the cheesecake batter. Place the softened cream cheese (you can use whipped or regular) into a mixer bowl. For regular cream cheese, whip the cheese on high speed for 7 to 8 minutes until light and fluffy, scraping down the sides of the mixing bowl often. For whipped cream cheese, whip for just a few minutes.
  • Next, add in the eggs, sugar, vanilla and cream into the bowl. Continue whisking on high speed for about 5 minutes, scraping the sides of the bowl often. Pour the batter into the prepared springform pan and over the crust. Let the cake stand at room temperature for 10 minutes, allowing any air bubbles to break the surface.
  • Place the cheesecake pan into the larger water bath pan. Fill the pan with about 1-inch of water. Bake the cheesecake at 325F for the first 15 minutes. Turn the oven heat down to 270F and continue baking for 1 hour and 30 minutes. The center will still be slightly wobbly and not set completely. Once baked, open the oven door a few inches and let cake cool in the oven for 1 hour. Place cheesecake into the refrigerator overnight, or for at least 4 hours.
  • When ready to serve, remove the springform pan and gently slide a large knife or cake lifter underneath the crust to transfer the cake onto a serving stand.
  • For the raspberry sauce: place the berries and sugar into a small saucepan. Use a large fork to crush the berries. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.

Nutrition

Calories: 592kcal | Carbohydrates: 55g | Protein: 8g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 454mg | Potassium: 183mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1427IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 1mg