Old Fashioned Cheesecake
Classic creamy cheesecake with a graham cracker crust. Simple steps, make-ahead tips and topping ideas like candy crumbles or berry puree.
Deliciously simple cheesecake that can be a canvas for your creativity. Try topping this with crumbles of your favorite candy bar, or make it fancy with a sweet berry puree.
- Creamy filling is made gently: beat cream cheese briefly, add eggs one at a time, and avoid overmixing.
- Crust can be frozen for easy assembly or baked at 350 F for 10 to 15 minutes for extra crunch.
- Bake low at 300 F, cool slowly in the oven, then chill at least 3 hours, preferably 24, for best texture.
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Preparation Instructions:
- Prepare graham cracker crust - mix together with a fork until all ingredients are moistened.
- Spread the mixture evenly in 10 inch pan. Using your fingertips or the flat bottom of a drinking glass, firmly press the mixture over the bottom and ½ inch up the sides of a pan. Freeze for 20 minutes.
- For a crunchier crust bake in a preheated 350 degree oven until lightly browned, 10 to 15 minutes instead of freezing it.
- Preheat oven to 300 degrees. In a medium bowl, beat cream cheese until creamy, about 30 seconds. Do not over beat.
- Gradually beat in 1 cup sugar and vanilla extract. Beat in 1 egg at a time, just until incorporated, scraping the sides of the bowl and the beater after each addition.
- Scrape the batter into the crust and smooth the top. Place on a cookie sheet. Bake until the center just barely jiggles when the pan is tapped, 45 to 55 minutes.
- Turn off the oven, prop the door ajar with a folded hot pad or the handle of a wooden spoon, and let the cake cool in the oven for ½ an hour.
- Remove from oven and continue to cool in the pan on a rack for at least 1 hour. Combine sour cream, ¼ cup sugar, vanilla bean paste and salt in a small bowl.
- Spread over the cake. Let cool completely in the pan.
- Cover and refrigerate for at least 3 hours preferable 24 hours, before serving.
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More About This Recipe
Can be served with fresh berries.
Frequently Asked Questions
How do I tell when the cheesecake is done?
The center should still have a slight jiggle when you gently tap the pan. The edges will be set and may pull slightly from the sides. Bake 45 to 55 minutes at 300 F, then cool in the oven with the door propped open for 30 minutes before removing.
Do I need a springform pan?
A 10 inch springform pan is easiest because it lets you remove the cake without flipping. If you only have a regular pan, line it with parchment to lift the cake out or loosen the edges with a thin knife before sliding it onto a plate.
How can I prevent cracks on top?
Use room temperature cream cheese, do not overbeat the batter, and add eggs one at a time. Bake at a low temperature and let the cake cool slowly in the oven with the door ajar. A water bath also helps reduce cracking by keeping the oven heat gentle and even.
Should I use a water bath?
A water bath is optional but helpful. Wrap the pan in foil to seal it, place it in a larger pan, and add hot water about halfway up the sides. This moist heat cuts temperature spikes and lowers the chance of cracks.
How do I get a crunchier crust?
Instead of freezing the crust, bake it at 350 F for 10 to 15 minutes until it turns light golden. Also press the crumbs firmly into the pan and use the full amount of melted butter for better binding.
Can I make this cheesecake ahead and how do I store it?
Yes. Chill it in the fridge for at least 3 hours, but 24 hours gives the best texture. Store covered in the refrigerator for up to 3 to 4 days. For longer storage, double-wrap and freeze slices for up to one month, then thaw in the fridge overnight.
What are good topping ideas and how should I serve it?
Fresh berries, a sweet berry puree, candy bar crumbles, caramel, or chocolate sauce all work well. Serve chilled or let slices sit at room temperature 15 to 20 minutes for a softer mouthfeel. Wipe your knife between cuts for clean slices.
How do I tell when the cheesecake is done?
The center should still have a slight jiggle when you gently tap the pan. The edges will be set and may pull slightly from the sides. Bake 45 to 55 minutes at 300 F, then cool in the oven with the door propped open for 30 minutes before removing.
Do I need a springform pan?
A 10 inch springform pan is easiest because it lets you remove the cake without flipping. If you only have a regular pan, line it with parchment to lift the cake out or loosen the edges with a thin knife before sliding it onto a plate.
How can I prevent cracks on top?
Use room temperature cream cheese, do not overbeat the batter, and add eggs one at a time. Bake at a low temperature and let the cake cool slowly in the oven with the door ajar. A water bath also helps reduce cracking by keeping the oven heat gentle and even.
Should I use a water bath?
A water bath is optional but helpful. Wrap the pan in foil to seal it, place it in a larger pan, and add hot water about halfway up the sides. This moist heat cuts temperature spikes and lowers the chance of cracks.
How do I get a crunchier crust?
Instead of freezing the crust, bake it at 350 F for 10 to 15 minutes until it turns light golden. Also press the crumbs firmly into the pan and use the full amount of melted butter for better binding.
Can I make this cheesecake ahead and how do I store it?
Yes. Chill it in the fridge for at least 3 hours, but 24 hours gives the best texture. Store covered in the refrigerator for up to 3 to 4 days. For longer storage, double-wrap and freeze slices for up to one month, then thaw in the fridge overnight.
What are good topping ideas and how should I serve it?
Fresh berries, a sweet berry puree, candy bar crumbles, caramel, or chocolate sauce all work well. Serve chilled or let slices sit at room temperature 15 to 20 minutes for a softer mouthfeel. Wipe your knife between cuts for clean slices.
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