Best Classic Cheesecake Recipe

Instructions

1. Step 1

   Gather the ingredients. Adjust the oven rack to the lower-middle position and preheat oven to 350 F.

2. Step 2

   In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt.

3. Step 3

   Press into the bottom and up the sides of a 9-inch springform pan wrapped in aluminum foil. Pre-bake the crust for 8 minutes.

4. Step 4

   Cool on a wire rack while you prepare the filling.

5. Step 5

   In a large mixing bowl, beat the cream cheese and granulated sugar until smooth, about 2 minutes.

6. Step 6

   Add the sour cream, vanilla extract, and lemon juice until combined.

7. Step 7

   Add the eggs, one at a time, beating until just blended. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter.

8. Step 8

   Pour the filling over the slightly cooled crust and smooth the top.

9. Step 9

   Boil enough water to fill your roasting pan with 1 inch of water.

10. Step 10

    Place the cheesecake pan inside a large roasting pan with high sides. Carefully pour the hot water into the roasting pan, being careful not to splash any water into the cheesecake. Bake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.

11. Step 11

    Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature for no more than 2 hours. Cover and refrigerate the cheesecake for at least 4 hours or overnight.

12. Step 12

    Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving.

13. Step 13

    Slice into wedges and enjoy!