Is there anything more disheartening than baking a beautiful cheesecake, only to have it crack and sink in the middle as it cools? I’ve been there, more times than I care to admit! But fear not, fellow bakers! I’m sharing my foolproof method for creating a perfectly level, crack-free classic cheesecake every single time. Get ready for cheesecake perfection!
Why You’ll Love This Classic Cheesecake
This isn’t just another cheesecake recipe; it’s a guaranteed success story! Here’s why you’ll adore it:
- Perfectly Level: Say goodbye to sunken centers! This method ensures a beautifully flat cheesecake.
- Crack-Free: No more unsightly cracks marring your masterpiece. The secret is in the cooling process.
- Rich and Creamy: The classic cheesecake flavor you know and love, with an incredibly smooth and luscious texture.
- Surprisingly Simple: Despite the impressive results, the technique is easy to master.
Gathering Your Ingredients for Classic Cheesecake
Before we dive into the baking process, let’s talk ingredients. A truly exceptional cheesecake relies on quality ingredients working in harmony. We’re aiming for a balance of rich, creamy, and slightly tangy flavors that will leave everyone wanting more. Now, let’s gather everything we need to bring this classic dessert to life!
- For the Crust:
- 1 1/2 cups graham cracker crumbs: These form the foundation of our cheesecake, providing a delightful textural contrast to the creamy filling. A pre-made crust could be used but using the crumbs will be fresher!
- 1/3 cup granulated sugar: Adds a touch of sweetness to the crust, complementing the graham cracker flavor.
- 6 tablespoons unsalted butter, melted: Binds the crumbs and sugar together, creating a firm and flavorful base.
- For the Filling:
- 32 ounces cream cheese, softened: This is the star of the show! It’s essential that the cream cheese is fully softened to ensure a smooth, lump-free filling. Full-fat cream cheese is key for that signature richness.
- 1 3/4 cups granulated sugar: Sweetens the cheesecake and helps create its delicate texture.
- 1/4 cup all-purpose flour: A small amount of flour helps to stabilize the cheesecake and prevent it from cracking.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the cheesecake, adding a touch of warmth and complexity.
- 1/4 teaspoon salt: Balances the sweetness and brings out the other flavors.
- 4 large eggs: Provide structure and richness to the filling. Add them one at a time, beating well after each addition, to ensure even incorporation.
- 1 cup sour cream: Adds a subtle tang and contributes to the cheesecake’s incredibly creamy texture.
Crafting Your Classic Cheesecake: Step-by-Step
Ready to bake? This classic cheesecake recipe might seem a little intimidating, but trust me, it’s easier than you think! The key to success lies in a few simple techniques, especially the water bath, which is essential for preventing cracks and sinking. Let’s get started!
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). This ensures even baking from the start.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly moistened. This mixture will be the delicious base for your cheesecake.
- Press into Pan: Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to help create an even and compact crust.
- Bake the Crust: Bake the crust for 10 minutes. This helps it set and prevents it from becoming soggy when the filling is added. Let the crust cool slightly before pouring in the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. This step is crucial for achieving a smooth, lump-free cheesecake. Take your time and ensure the mixture is well combined.
- Incorporate Dry Ingredients: Beat in the flour, vanilla extract, and salt. These ingredients add depth of flavor and help stabilize the cheesecake.
- Add Eggs Gradually: Add the eggs one at a time, beating well after each addition. This ensures that the eggs are evenly incorporated into the filling and helps prevent overmixing, which can lead to a tough cheesecake.
- Stir in Sour Cream: Stir in the sour cream until just combined. Be careful not to overmix at this stage, as it can also lead to a tougher texture.
- Pour Filling Over Crust: Gently pour the filling over the cooled crust, spreading it evenly.
- Prepare the Water Bath: This is the secret weapon against sinking and cracking! Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (double layer for extra protection). Place the wrapped pan inside a larger baking pan. The foil prevents water from seeping into the cheesecake.
- Add Hot Water: Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan. The water bath creates a humid environment that helps the cheesecake bake evenly and prevents it from drying out and cracking.
- Bake: Bake for 55-70 minutes, or until the center is just slightly jiggly. The cheesecake should be set around the edges but still have a slight wobble in the center.
- Cool Gradually (Crucial!): Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This gradual cooling is essential for preventing cracking and sinking. Resist the urge to open the oven completely during this time.
- Cool Completely: Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate: Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.
- Release and Serve: Run a thin knife around the edge of the pan before releasing the springform. This helps prevent the cheesecake from sticking to the sides and cracking. Slice and serve!
Tips for Perfect Classic Cheesecake Every Time
Want to ensure your classic cheesecake is a resounding success? Here are a few extra tips and tricks to elevate your baking game:
- Softened Cream Cheese is Key: Seriously, don’t skip this! Cold cream cheese will result in a lumpy filling. Let it sit at room temperature for at least an hour, or even longer, until it’s completely soft.
- Don’t Overmix: Overmixing the filling incorporates too much air, which can cause the cheesecake to puff up during baking and then sink as it cools. Mix until just combined.
- Water Bath is Non-Negotiable: The water bath provides gentle, even heat, which is crucial for preventing cracks and sinking. Don’t skip it!
- Gradual Cooling is Essential: The gradual cooling process prevents thermal shock, which can also cause cracks. Be patient and let the cheesecake cool in the oven with the door ajar.
- Chill Thoroughly: A well-chilled cheesecake is easier to slice and has a firmer, more pleasant texture. Chill for at least 4 hours, or preferably overnight.
- For a Tangier Flavor: Consider adding a tablespoon or two of lemon juice to the filling.
What to Serve With Classic Cheesecake
Classic cheesecake is delicious on its own, but it’s even better with a few simple accompaniments. Consider these serving suggestions:
- Fresh Berries: Strawberries, blueberries, raspberries, or a combination of all three add a burst of freshness and color.
- Fruit Compote: A homemade fruit compote is a delicious and elegant topping. Cherries, peaches, or berries all work well.
- Chocolate Sauce: A drizzle of chocolate sauce adds a touch of decadence. Our guide on how to create a dreamy chocolate drizzle layered delight will prove very useful to impress your friends!
- Whipped Cream: A dollop of freshly whipped cream is always a welcome addition.
Your Classic Cheesecake Questions Answered (FAQ)
Why did my cheesecake crack?
Cheesecakes crack for a few reasons: baking at too high a temperature, overbaking, or a sudden change in temperature. The water bath and gradual cooling process in this recipe help to prevent cracking.
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, the texture and flavor will be different. Full-fat cream cheese is recommended for the best results.
Can I freeze cheesecake?
Yes, you can freeze cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
How do I prevent the crust from getting soggy?
Baking the crust for 10 minutes before adding the filling helps to prevent it from getting soggy. Also, make sure the crust is tightly packed and even.
Why is my cheesecake not setting?
If your cheesecake is not setting, it may not have been baked long enough. Be sure to bake it until the edges are set and the center is just slightly jiggly. Over-mixing can also prevent proper setting.
Enjoy Your Homemade Classic Cheesecake!
Congratulations, you’ve just baked a stunning classic cheesecake! With its perfectly level top, creamy texture, and rich flavor, this dessert is sure to impress. The water bath technique really makes a difference! Now it’s time to slice, serve, and savor every delicious bite. Don’t forget to leave a comment below and let me know how your cheesecake turned out. And if you loved this recipe, please share it with your friends and family!
Classic Cheesecake (Stops Cakes Sinking!)
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 32 ounces cream cheese softened
- 1 3/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup sour cream
Directions
- Preheat oven to 350°F (175°C).
- Make the crust: In a medium bowl combine graham cracker crumbs sugar and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 10 minutes. Let cool slightly.
- Make the filling: In a large bowl beat cream cheese and sugar until smooth.
- Beat in flour vanilla and salt.
- Add eggs one at a time beating well after each addition.
- Stir in sour cream until just combined.
- Pour filling over crust.
- The KEY to a non-sunken cheesecake is the WATER BATH. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (double layer for extra protection). Place the wrapped pan inside a larger baking pan.
- Pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
- Bake for 55-70 minutes or until the center is just slightly jiggly.
- Turn off oven and let cheesecake cool in the oven WITH THE DOOR AJAR for 1 hour. This gradual cooling prevents cracking and sinking.
- Remove from water bath and let cool completely on a wire rack.
- Cover and refrigerate for at least 4 hours or preferably overnight.
- Run a thin knife around the edge of the pan before releasing the springform.
- Slice and serve!
