The Perfect Classic Cheesecake

There are few desserts as universally beloved as a classic cheesecake. Its rich, creamy texture and tangy-sweet flavor make it the perfect finale to any meal. While it may seem intimidating, understanding the simple science behind the steps is the key to a flawless, crack-free result every single time. This recipe demystifies the process, particularly the all-important water bath (or bain-marie), to help you master this timeless dessert in your own kitchen.

Ingredients

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted

For the Filling:

• 32 ounces (904g) full-fat block cream cheese, softened to room temperature
• 1 1/4 cups (250g) granulated sugar
• 1 cup (240g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 4 large eggs, at room temperature

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the outside bottom and sides with a double layer of heavy-duty aluminum foil. This will prevent water from seeping into the crust.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press the crumbs firmly and evenly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes. Set aside to cool while you prepare the filling.
3. Prepare the filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened cream cheese on medium speed until completely smooth, scraping down the sides and bottom of the bowl as needed.
4. Add the granulated sugar and beat until smooth and creamy. Mix in the sour cream, vanilla extract, and salt. Be sure to mix on low speed to avoid incorporating too much air.
5. Add the eggs one at a time, mixing on low speed just until each egg is combined. Do not overmix! Overmixing is a primary cause of cracks.
6. Pour the filling over the cooled crust and smooth the top with a spatula.
7. Prepare the water bath (bain-marie): Place the foil-wrapped springform pan into a larger roasting pan. Bring a pot or kettle of water to a boil. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath provides gentle, even heat, which is the secret to a creamy cheesecake without cracks.
8. Carefully transfer the roasting pan to the oven. Bake for 55-70 minutes, or until the edges are set and the center has a slight wobble (it will firm up as it cools).
9. Turn the oven off and let the cheesecake cool in the oven with the door cracked open for 1 hour. This gradual cooling process also helps prevent cracks.
10. Remove the cheesecake from the water bath, remove the foil, and let it cool completely on a wire rack at room temperature.
11. Once cool, cover with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, before slicing and serving.

Nutritional Information

Per serving (1/12th of cake)