Classic Creamy Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Rest & Cooling Time: 1 hour in the oven + 1 hour at room temperature
Chilling Time: 6 to 8 hours (preferably overnight)
Total Time Required: ~10 hours (includes full chilling cycle)
Skill / Intensity Level: Medium
- Why Medium? While mixing the batter is straightforward, baking requires a water bath (bain-marie) to ensure even heat distribution and prevent cracking. Temperature management during the cooling process is key to getting that signature smooth finish.

Table of Contents

Equipment Needed

Preheat your oven to 325°F (160°C) with an oven rack positioned in the lower-third position.
Wrap the outside of a 9-inch springform pan securely with at least 3 layers of heavy-duty aluminum foil. Ensure the foil reaches all the way up the sides to form a watertight seal.

In a medium bowl (or directly in a food processor), combine the Graham cracker crumbs, granulated sugar, and salt.
Pour in the melted butter and stir thoroughly until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and slightly up the sides of your prepared springform pan using the bottom of a measuring cup to compact it evenly.
Bake the crust at 325°F (160°C) for 10 minutes until fragrant and lightly set. Remove from the oven and set aside on a wire rack to cool completely while you prepare the filling.

In the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese. Beat on low speed for about 2 minutes until completely smooth, scraping down the sides and bottom of the bowl with a silicone spatula.
- Pro Tip: Keep the speed low throughout mixing to avoid whipping excess air into the batter, which causes cracks during baking.
Add the granulated sugar and beat on low for another 2 minutes until fully combined and creamy.
Add the sour cream, vanilla extract, lemon juice, and sea salt. Mix on low speed until homogeneous.
Add the whole eggs and egg yolks one at a time, mixing on low speed after each addition just until blended. Scrape down the bowl thoroughly to prevent unmixed cream cheese pockets.

Pour the creamy cheesecake filling into the cooled Graham cracker crust. Use an offset spatula to smooth the top.
Place the wrapped springform pan inside a large roasting pan.
Bring a kettle of water to a boil. Carefully pour the boiling water into the roasting pan around the springform pan until it reaches about 1 to 1.5 inches up the sides.

Bake at 325°F (160°C) for 65 to 75 minutes. The cheesecake is done when the outer ring is set and firm, but the center 2–3 inches still wobbles slightly like jello when gently shaken.
Turn off the oven, crack the oven door open about 1–2 inches, and let the cheesecake sit inside the warm oven for 1 hour. This slow-cooling phase prevents sudden temperature shocks that lead to surface cracking.
Remove the pan from the water bath, strip off the foil wrap, and set the cheesecake on a wire rack at room temperature for another 1 hour.

Gently run a thin knife around the inside rim of the pan to release the crust edges.
Cover the pan loosely with foil and refrigerate for a minimum of 6 hours, ideally overnight, until completely chilled and set.
Slice with a clean, hot knife (dip in hot water and wipe dry between each cut) and serve plain or topped with fresh berries, fruit compote, or caramel drizzle.

Room Temperature Ingredients are Non-Negotiable: Cold cream cheese or eggs will create lumps that require extra whipping to smooth out, adding unwanted air pockets to the batter.
Do Not Skip the Water Bath: The gentle steam heat surrounds the pan evenly, preventing the edges from overcooking and curdling before the center sets.
Resist Opening the Oven: Opening the door frequently releases trapped steam and drastically drops the baking temperature.

Nutritional values are calculated per serving based on 16 equal slices.

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