Classic Cheesecake Recipe (video)
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!
- 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 zip lock 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 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.
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!
More Recipes!
Enjoyed this delicious classic cheesecake recipe? Check out some of my other favorites you’re sure to enjoy!
- Ricotta Blueberry Cheesecake – all the berry flavor in this fluffy cheesecake, topped with blueberry whipped cream!
- Triple Coffee Cheesecake – one of my all-time favorites! This coffee cake is incredible!
- Triple Lemon Meringue Cheesecake – all the lemon flavor in this fluffy cake recipe!
- Red Velvet Cheesecake – rich, chocolate-y cheesecake with a brownie base!
- Chocolate Orange Cheesecake – uber rich chocolate cheesecake with orange flavor!
Save it to Pinterest!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love this tall spring form pan for cakes and cheesecakes.
- These handy off-set spatulas are great for spreading cake batter and frosting.
- My classic CuisinArt food processor is the best – simple and powerful.
- And my classic KitchenAid stand mixer is a must for every kitchen.
Classic Cheesecake Recipe (video)
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.
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Hi. I’m making cheesecake. I really want to make raspberry coulee, but can’t find it on your page. Can you tell me where I can find it please ?
Thank you
Hi! 🙂 For the raspberry sauce, combine together about 2-3 cups of fresh or frozen raspberries with 1/4-1/3 cup sugar and bring to a simmer over medium heat. Remove then strain through fine mesh strainer to get rid of the seeds 🙂 it’s very easy!
Love this recipe. Made it a couple of time and always turns out perfect, it turns out to be a tall cheesecake. Will try to make a strawberry sauce for this time. Thank you Tatyana for sharing this with us.
I’m so glad you enjoy my recipe! 🙂 Strawberry sauce would work great, too!
This came out so creamy and smooth! I will definitely be making this again:) Thanks Tanya.!
I’m so glad you enjoyed this recipe! 🙂
I love this recipe! My cheesecake was perfection. I also added a 1/4 cup of sour cream and tbsp vanilla. So good! Thank you!
I’m so glad you enjoyed my recipe! Thank you for the feedback! 🙂
Hi,Tara. I love your recipe,but I don’t understand how much for 32 ounces whipped cream cheese. It is whipping cream mix together with cream cheese amount is 32 ounces? And 32 ounces in ml or gram will it be how much? Sorry,cause I cannot understand calculation for ounces. Please advice, Thank you .
Hi! Sorry for the confusion. It’s 32 ounces of cream cheese. If you can’t find whipped cream cheese, you can use 4, 8-ounce bricks of cream cheese and just whip the cheese with your mixer before using it for the recipe 🙂
Hello Tatyana. I noticed you said to have all the ingredients at room temperature. Does the heavy cream also have to be at room temperature?
– Thank you.
Yes, I had all the ingredients at room temperature. Just remove them from the refrigerator about an hour before starting the recipe 🙂
This recipe is by far the best cheesecake I’ve ever had and I love how easy it is to make! Your tips are awesome, my cake turned out perfectly without any flaws! Only thing I add is a pinch of salt and a fresh squeeze of lemon juice just to cut sweetness a little and add a “zing” …New York style:) thanks Tatyana!
I’m so glad you enjoyed my recipe! Thank you for taking the time to leave a review 🙂 And I like the lemon idea!
Awesome recipe! I am having a problem with the top browning up though. I even lowered the temp to 250 on my second try and put it on the lowest rack. Any advice to work around it?
Hmm, 250F is pretty low! Definitely shouldn’t be browning at that temperature. In most ovens, the heating element is on the bottom, so try to get the cake away from the element. I recommend getting an oven thermometer to check the actual temperature of your oven.
Hello Tatyana,
I want to thank you for sharing this recipe with us. I baked this cheesecake for my son’s birthday party with strawberry coulee and it was a success. Everyone loved it. Your instructions were on point. I, surely, will be making this again.
Awesome! So glad it was a hit with everyone 🙂
Hello? Do I need to wait for the graham crackers to cool before adding the cream cheese mixture to it?
No, not necessarily. By the time I get the filling done, it’s usually cooled 🙂
I just want to thank you for this recipe!
I’ve made this cheesecake many times and it always comes out perfect!
The flavor is delicious but the consistency is more than perfect, smooth and velvety, without a doubt the best recipe for a cheesecake!
You’re very welcome, it’s my pleasure! I’m so glad you’re enjoying this cheesecake! 🙂
Amazing cheesecake! It’s very delicious and very pretty too. Thanks for such a detailed recipe. I followed the recipe exactly and my cheesecake didn’t crack.
I’m so happy you enjoyed this recipe! 🙂 You’re very welcome! Thanks for leaving a review!
Would the measurements be the same if I used two 6 inch springform pans?
Yes, you could use the same recipe for two, 6-inch pans. The cakes will be just slightly shorter. You’ll bake them for about 20 minutes less; the center should be just set and have a little bit of wobble. Enjoy!
I have made 2 other cheese cakes from your recipes(pumpkin caramel and apple caramel) and everyone loved them. People are amazed at the homemade whipped cream on top. LOL it is sooo easy. Thank you!
Jonie
I’m so happy to hear that the cakes were a hit! It really is so easy and tastes amazing! 🙂