The Best Classic Cheesecake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A velvety, creamy cheesecake with a buttery graham cracker crust, perfectly balanced with tangy lemon and smooth texture that melts on the tongue. This desserts-inspired desserts ready in about 90 minutes layers graham cracker crumbs, unsalted butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter
• 32 oz cream cheese
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup sour cream
• 1/4 cup lemon juice

Instructions

1. Step 1: Preheat oven to 325°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/3 cup melted butter, stirring until evenly moistened; press firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup, then bake for 10 minutes until lightly golden. Remove and cool completely.
2. Step 2: In a large bowl, beat 32 oz softened cream cheese and 1 cup granulated sugar with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add 3 large eggs one at a time, beating on low speed after each addition until fully incorporated. Mix in 1 tsp vanilla extract and 1/4 cup all-purpose flour until just combined.
3. Step 3: Gently fold in 1/2 cup sour cream and 1/4 cup lemon juice with a spatula until no streaks remain. Pour the batter over the cooled crust and smooth the top with a spatula.
4. Step 4: Place the springform pan in a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes until the edges are set but the center still jiggles slightly when gently nudged.
5. Step 5: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from oven, run a knife around the edge to loosen, then refrigerate for at least 6 hours or overnight before slicing.