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–+ servings

Classic Cheesecake (with Strawberry Topping)

This classic cheesecake is incredibly smooth, with just the right amount of sweetness. With this easy-to-follow guide, you'll be able to bake the perfect homemade cheesecake while avoiding any of the common mishaps. This recipe includes a simple strawberry topping, but you can serve it with any of your favorite cheesecake toppings — or just eat it plain!
5 from 7 votes
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 1 9" cheesecake
Category Basics, Sweet

Ingredients
 

For the Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • 2 Tbsp granulated sugar
  • 5 Tbsp unsalted butter, melted

For the Cheesecake Filling

  • 24 oz (3 blocks) full-fat cream cheese, at room temperature
  • ¾ cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • ¼ tsp kosher salt (I use Diamond Crystal)
  • 1 ½ tsp pure vanilla extract
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • ½ cup sour cream, at room temperature

For the Strawberry Topping

  • 1 lb strawberries, halved
  • ¼ cup granulated sugar (or to taste)
  • 2 Tbsp lemon juice
  • 2 Tbsp water
  • 2 tsp cornstarch

Equipment

Instructions

Preparing the Graham Cracker Crust

  • Preheat oven to 350℉.
  • In a large bowl, combine graham cracker crumbs and granulated sugar. With a fork, stir until well combined. Pour in melted butter and continue to stir together until the mixture is the consistency of wet sand.
    1 ½ cups graham cracker crumbs
    2 Tbsp granulated sugar
    5 Tbsp unsalted butter, melted
  • Sprinkle about ⅓ to ½ of the mixture around the inner edge of a 9” springform pan, pressing it gently into the sides of the pan to form an edge about 1” high. (I use the side of my measuring cup to help press the crust in smoothly.)
  • Sprinkle the remaining graham cracker mixture evenly across the bottom of your springform pan and gently press it down, forming a uniform layer.
  • Set the pan into the center of the preheated oven. Bake the crust for 8 minutes. Set the pan on a wire rack to cool while preparing the cheesecake filling.

Preparing the Cheesecake Filling

  • Reduce oven temperature to 325℉. Prepare a large pot or kettle of boiling water (needed later for a water bath).
  • In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand-held mixer), beat cream cheese on medium speed until smooth, scraping down the paddle attachment and the sides and bottom of the bowl as necessary.
    Pro tip: To prevent lumps from forming, make sure that cream cheese is at least room temperature (if not slightly warm). To warm cream cheese quickly, cut each block into quarters and warm in the microwave for 15- to 20-second intervals until it reaches desired temperature and consistency.
  • Add in granulated sugar and continue to mix on medium speed until perfectly smooth, again scraping down the paddle attachment and the sides and bottom of the bowl as necessary.
    Pro tip: Do not mix cheesecake filling on high speed; this can incorporate too much air into the filling.
  • With the mixer on medium-low speed, add in the eggs and egg yolk, one at a time until well combined, again scraping down the paddle attachment and the sides and bottom of the bowl as necessary.
    3 large eggs, at room temperature
    1 large egg yolk, at room temperature
  • Add in salt, vanilla, lemon zest, lemon juice, and sour cream. Continue to mix on medium-low speed until just combined. Using a rubber spatula, give the mixture a few final mixes, scraping the sides and bottom of the bowl, to ensure it is smooth and well combined.
    ¼ tsp kosher salt
    1 ½ tsp pure vanilla extract
    1 tsp lemon zest
    2 tsp lemon juice
    ½ cup sour cream, at room temperature
  • Pour the mixture into the springform pan over the cooled crust. Gently tap the pan on the countertop to help remove any air bubbles. (You can also use a toothpick or sharp knife to pop any small air bubbles that form on the surface.)
  • Set the springform pan into a large roasting pan and pour in boiling water until it reaches 1" up the side of the springform pan.
    Pro tip: If you are worried about water leaking into your springform pan, you can tightly wrap a large piece of aluminum foil around the bottom of the pan.
  • Carefully set the entire water bath into the center of the oven. Bake until the cheesecake has a slight "wobble" in the center when gently shaken (about 45 to 55 minutes). (It should not flow like a liquid.)
    Note: Baking time can vary greatly depending on the oven. I recommend keeping a close eye on the cheesecake around the 45-minute mark.
  • When done, turn off the oven, but keep the cheesecake and water bath inside the oven, with the door slightly ajar. Allow to cool slowly for 1 hour (this helps prevent it from cracking). After 1 hour, remove the springform pan from the water bath and set on a wire rack to allow it to cool completely (at room temperature).
  • Cover the top of the springform pan with plastic wrap and set it in the fridge to chill for at least 4 hours (but, ideally, overnight). Do not remove the cheesecake from the springform pan until it is chilled and fully set.

Preparing the Strawberry Topping

  • In a medium-sized saucepan set over low heat, combine strawberries, sugar, and lemon juice. With a spoon, stir just until the sugar has dissolved.
    1 lb strawberries, halved
    ¼ cup granulated sugar
    2 Tbsp lemon juice
  • Continue to heat over low heat until the strawberries begin to exude their juices. Occasionally, swirl the pan around until the strawberries are softened slightly. Try to avoid stirring or overcooking your berries or they will turn to mush!
    Pro tip: Taste your strawberry mixture as you go to ensure you have enough sugar. Depending on the sweetness of your berries, you may want to add another teaspoon or two.
  • In the meantime, in a small bowl, combine water and cornstarch. Set aside.
    2 Tbsp water
    2 tsp cornstarch
  • When the strawberries have just softened, pour in the cornstarch mixture and vigorously swirl the pan around to combine. Allow the mixture to gently bubble for 60 seconds and then remove it from heat.
  • Transfer the strawberry topping into a bowl and allow it to cool completely, before covering the bowl with plastic wrap and transferring it to the fridge.
    Pro tip: I recommend storing and serving the strawberry topping on the side (not dumping it on top of the cheesecake). This makes storage easier and won’t affect the consistency of your cheesecake over time.

Notes

  1. Use a Good Springform Pan (I use this one): Cheesecakes can be tricky to make, so having a good-quality non-stick springform pan really does make it so much easier. I have also found that using a water bath gives the best results, so I also recommend a leak-proof springform pan, so that you don't end up with a soggy crust!
  2. Storing/Freezing Instructions: A fully cooled and set cheesecake will last in the fridge for up to 4 days, especially if any fruit topping is served separately. To keep it longer, simply wrap it tightly in plastic wrap and freeze it for up to 3 months.

Nutrition

Calories: 4964kcal | Carbohydrates: 406g | Protein: 79g | Fat: 347g | Saturated Fat: 193g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 93g | Trans Fat: 2g | Cholesterol: 1647mg | Sodium: 3822mg | Potassium: 2259mg | Fiber: 14g | Sugar: 307g | Vitamin A: 12716IU | Vitamin C: 286mg | Calcium: 1080mg | Iron: 11mg
Nutrition Disclaimer