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Rolling Sauce

Simple Classic Cheesecake With a Buttery Graham Cracker Crust

A dense, creamy classic cheesecake with a tangy sour cream filling and buttery graham cracker crust, baked low and slow with no water bath required.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 4 hours
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • - 1 1/2 cups graham cracker crumbs about 12 full crackers
  • - 5 tablespoons unsalted butter melted
  • - 2 tablespoons granulated sugar
  • - 1/4 teaspoon salt
Filling
  • - 24 oz 3 blocks full-fat cream cheese, softened to room temperature
  • - 1 cup granulated sugar
  • - 1 cup sour cream room temperature
  • - 3 large eggs room temperature
  • - 1 tablespoon vanilla extract
  • - 1 teaspoon lemon juice optional

Method
 

  1. Preheat the oven to 350°F. Mix the graham cracker crumbs, melted butter, sugar, and salt until the mixture looks like wet sand.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool. Reduce oven temperature to 325°F.
  3. Beat the softened cream cheese on medium speed until completely smooth, 1-2 minutes. Add the sugar and beat until combined.
  4. Reduce to low speed. Mix in the sour cream, vanilla, and lemon juice (if using) until just combined.
  5. Add the eggs one at a time on low speed, mixing just until each is incorporated before adding the next.
  6. Pour the filling over the cooled crust and smooth the top. Bake at 325°F for 55-65 minutes, until the edges are set and matte but the center still jiggles slightly.
  7. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for about 1 hour.
  8. Move to the counter to finish cooling to room temperature, then refrigerate uncovered for at least 4 hours or overnight.
  9. Add toppings just before serving, if using.

Notes

  • Storage: Keeps covered in the fridge for up to 5 days.
  • Make ahead: Best made a day ahead — the texture and flavor improve overnight.
  • Freezing: Wrap tightly in plastic wrap and foil; freeze whole or in slices for up to 2 months. Thaw overnight in the fridge.