Cheesecake
Dense, creamy, tangy cheesecake with a buttery graham crust. The trick to no-crack cheesecake is the water bath and the temperature ramp-down — racing through cooling is what causes the splits. Best made a day ahead.
Prep Time
24 min
Cook Time
30 min
Servings
4
Calories
540 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Cream Cheese200 g
- Biscuit1
- Sugar½ cup
- Eggs2
- Vanilla Extract1 tsp
- Biscuit Crumbs1
- Butter¼ cup
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Cream Cheese200 g
- Biscuit1
- Sugar0.5 cup
- Eggs2
- Vanilla Extract1 tsp
- Biscuit Crumbs1
- Butter0.25 cup
Instructions
- 1
Crust: combine 1½ cups crushed graham crackers (or digestive biscuits) with 6 tbsp melted butter and 2 tbsp sugar. Press into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes. Cool.
- 2
Wrap the outside of the springform pan in heavy-duty foil — twice, no holes. This prevents water from leaking in during the bath. Critical step.
- 3
Beat 4 (8oz) blocks of cream cheese with 1¼ cups sugar at medium speed until smooth — 2 minutes. Scrape the sides. Add 1 tbsp vanilla and ⅓ cup sour cream, mix briefly.
- 4
Add 4 eggs one at a time, beating just until incorporated. Don't overmix — too much air makes the cake puff up and crack as it cools.
- 5
Pour filling onto the cooled crust. Place the springform in a large roasting pan, then add hot water to the roasting pan until it reaches halfway up the springform's side.
- 6
Bake at 325°F for 60-75 minutes. The edges should be set but the center should still jiggle slightly (like Jello, not liquid). Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate at least 6 hours before serving.
Watch how to make Cheesecake
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💡 Expert Tips
- 1.Room-temperature cream cheese is essential. Cold cream cheese forms lumps that won't smooth out, no matter how long you beat. Take it out 2 hours ahead.
- 2.Don't open the oven door during baking — temperature shock causes cracking.
- 3.Top cracks are usually cosmetic. Cover with sour cream topping or fruit and no one will know.
- 4.For a graham-free crust: use crushed biscuits, vanilla wafers, or even oreos (without filling). All work great with the same technique.
🔬 Why It Works
Cheesecake is set custard. Cream cheese provides protein and fat for structure; eggs add additional proteins that coagulate during baking, transforming liquid into solid. The water bath is essential — it surrounds the cheesecake with humid air at constant temperature, preventing the outside from setting faster than the inside (which causes cracks). The slow cooling continues this gentle approach — sudden temperature changes contract proteins unevenly and split the surface. Six hours in the fridge isn't optional; the structure firms as proteins continue cross-linking. Same-day cheesecake is creamy and loose; day-after cheesecake is dense and perfect.
Frequently Asked Questions
Why did my cheesecake crack?▾
Can I make cheesecake without a water bath?▾
How long does cheesecake keep?▾
Can I use low-fat cream cheese?▾
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Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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