Classic Cheesecake
Learn how to make the Best Classic Cheesecake that’s creamy and delicious. This is a baked cheesecake recipe made the traditional way with a graham cracker crust and topped with fruit sauce and berries. It’s the perfect dessert centerpiece!
Sometimes only a classic will do, and there’s nothing better than a cheesecake. This classic cheesecake recipe is so impressive – the best creamy cheesecake filling, sweet cookie crust, and topped with fruit.
If you’ve never made a baked cheesecake, I think you will really enjoy it. Yes, no-bake cheesecakes are easy, but you can make a cheesecake that looks like one you would get at a fancy restaurant or bakery with a few extra steps. It’s a great special-occasion dessert.
I’m sharing all of my best tips plus variations for the crust and topping so you can make your perfect cheesecake. Everyone will love a slice – each bite is a cool and creamy dream that you won’t forget.
Ingredients
- Melted butter
- Cookie crumbs – graham crackers, wafer cookies, or digestive cookies
- Full-fat cream cheese at room temperature
- Granulated sugar
- Full-fat Greek yogurt at room temperature
- Vanilla extract
- Pinch of salt
- Large eggs at room temperature
- Large egg yolk at room temperature
- Blueberry jam
- Frozen berries
Instructions
Preheat the oven to 375°F (190°C) and lightly butter a 6″ or 7″ (15-18cm) springform pan. Or you can use a regular cake pan but be sure to line it with parchment paper so you can easily remove the cheesecake.
Make the graham cracker crust (or cookie crust) first by combining the graham cracker crumbs and melted butter in a mixing bowl. Press the mixture in the bottom of the prepared pan so it’s in an even layer. Refrigerate the crust while you make the cheesecake filling.
To make the filling, place the whole eggs and egg yolk in a small bowl and beat with a fork until just combined.
In a separate large bowl beat the cream cheese for about a minute or until it’s smooth and creamy (use a hand mixer or stand mixer fitted with a paddle attachment).
Mix in the sugar followed by the yogurt, vanilla, and salt. Scrape the sides of the bowl, if needed. Add the beaten eggs in three additions, beating after each addition, for approximately 30 seconds. Mix until just combined – do not over mix the cream filling.
Pour the cream cheese batter over the chilled crust. Place the cake pan on a baking sheet (this will catch any leaks) and bake the cheesecake for 10 minutes.
Lower the oven temperature to 210°F (100°C) and bake the cake for 45 minutes. Turn off the oven and leave the cheesecake in the oven for one hour.
After an hour, remove the cheesecake from the oven, run a knife around the edge of the pan, cool the cake at room temperature.
Once the cheesecake is cooled, cover it with plastic wrap and chill it in the refrigerator for at least four to five hours or overnight.
How to Make the Fruit Topping
You can make the topping while the cheesecake chills. Just warm the jam in a saucepan over medium-low heat until it’s thinned. Don’t boil it. Once it’s warmed, stir in the frozen fruit. You can refrigerate the topping until you are ready to serve the cheesecake.
You can spread the topping over the top of the cheesecake after you remove it from the pan. Or serve the fruit topping on the side and let everyone help themselves.
Tips for the Best Cheesecake
The easiest way to make graham crackers crumbs is in a food processor. Pulse them a few times or until they break down into even-sized crumbs. If you don’t have a food processor, place them in a resealable bag and crush them with a rolling pin or meat mallet.
Use room temperature ingredients. I like to remove the cold ingredients from the fridge one to two hours before using them.
For the best creamy texture, don’t overmix the cheesecake batter once you’ve added the eggs. Mix only until combined.
Use a block of cream cheese and not a tub. Also, full fat cream cheese is best.
You can use the same amount of sour cream in place of Greek yogurt. This will give your cheesecake a tangier flavor.
A springform pan makes it easy to remove the cheesecake, but you can use a standard cake pan. Be sure to line it with parchment paper with enough to overhang the edges of the pan. This makes it easy to lift the cheesecake out of the pan in one piece.
The easiest way to know if your cheesecake is done baking is to lightly touch the centre. It should spring back but will still jiggle a little when you gently shake the pan.
Allow the cheesecake to chill for the recommended time. It needs time to cool and firm up before you slice and serve it.
Other Topping Ideas
Fruit: I like blueberry jam, but any jam you like will work. Try strawberry or raspberry jam if you want to switch it up.
Sauces: Instead of jam, top your cheesecake with sauces like raspberry sauce, caramel sauce, or chocolate sauce, or drizzle chocolate ganache over the top.
Other toppings: Fresh whipped cream or a sour cream topping works well, too.
FAQ
Cheesecakes crack when they are overbaked. Be sure to check the centre – it should jiggle a little when you shake the pan and lightly spring back when you press it.
Any cookie crust will work with this cheesecake. Try using crushed chocolate cookies, vanilla wafers, or even gingersnaps. There are a lot of options.
You should store it covered in the refrigerator. Cheesecake will last several days as long as it’s kept cold.
Have fun making this amazing classic cheesecake recipe! It really is so good and the best dessert when you want to treat your family and friends. Enjoy!
More Classic Dessert Recipes
Classic Cheesecake
Ingredients
COOKIE BASE
- ¼ cup butter (melted/salted)
- 1 cup crumbs (graham cracker, cookies or digestive cookies)
FILLING
- 21 ounces cream cheese room temperature (whole fat brick not plastic container) 600 grams
- ⅔ cup granulated sugar 133 grams
- ⅓ cup + 1 tablespoon greek yogurt/plain whole (room temperature) 100 grams
- 1 teaspoon vanilla
- 1 pinch salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
TOPPING
- ½ cup blueberry jam
- ½-¾ cup frozen berries
Instructions
- Pre-heat oven to 375F (190C). Lightly butter a 6 or 7 inch (15-18cm) springform cake pan. Or line a regular cake pan with parchment paper.
- Mix graham cracker or cookie crumbs and melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
- In a small bowl add the eggs and beat just to combine.
- In the mixing bowl add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugar and combine, then add the yogurt, vanilla and salt combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
- Pour the filling on the chilled base. Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 45 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Serve with the fruit topping. Enjoy!
TOPPING
- In a small pot add the jam and heat on medium low heat until it has become thinner, but do not boil. Let cool to warm then stir in the frozen fruit. Refrigerate until ready to use.
Please accept my apologies regarding my comments about lack of quantities with this recipe. I’ve just scrolled through the whole webpage and found what I need to make this lovely cheesecake! Don’t I feel stupid!
Thanks for posting the recipe and now I feel almost confident to give it a go.
Yours Sincerely,
Stephen
Australia
Hi Stephen, that’s ok, no need to apology, it happens. If you try it let me know how it goes. Have a great weekend.