Recipe

Classic Easy Cheesecake Recipe

A light, fluffy, no-fuss cheesecake with a buttery graham cracker crust and a creamy vanilla filling that bakes up smooth and sliceable every time.

By Matt Campbell

•

4.8

A single slice of light and fluffy classic cheesecake on a white plate with a few fresh berries on the side

Jump to Recipe

Cheesecake has a reputation for being dramatic, like it needs a water bath, a fancy springform, and a perfectly quiet kitchen where nobody even breathes too hard. This one is not that cheesecake.

This is a classic, easy, light and fluffy cheesecake: buttery graham crust, silky vanilla filling, and a texture that feels airy instead of heavy. It is the kind of dessert you can pull off for a birthday, a Sunday dinner, or a random Tuesday when you need something sweet that tastes like you planned ahead.

We keep the ingredients simple, the steps clear, and the vibe relaxed. Mix gently, bake at a steady temperature, cool slowly, and you will end up with clean slices and way less drama.

A whole baked cheesecake on a cooling rack with a graham cracker crust and a smooth, pale top

Why It Works

Light, fluffy texture: Room-temperature cream cheese and gentle mixing keep the batter airy and smooth.
No water bath required: A steady oven temp plus a slow cool in the turned-off oven helps reduce the risk of cracks without the extra steps.
Classic flavor that plays nice with toppings: Vanilla-forward, lightly tangy, and not overly sweet.
Reliable set: A little flour (or cornstarch) gives structure so it slices clean after chilling.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerate: Cover the cheesecake (or transfer slices to an airtight container) and refrigerate for up to 5 days. Keep it well covered so it does not pick up fridge odors.
For the cleanest slices: Keep it chilled and use a long knife dipped in hot water, then wiped dry between cuts.
Freeze: Freeze individual slices on a sheet pan until firm, then wrap tightly in plastic wrap and place in a freezer bag. Freeze up to 2 months. Wrap well to prevent freezer burn.
Thaw: Thaw overnight in the fridge. Avoid microwaving unless you like warm, soft cheesecake, which is a valid choice.

Common Questions

How do I get a light and fluffy cheesecake, not dense?

Use room-temperature cream cheese and mix on low. Once the eggs go in, mix only until combined. Overmixing whips in extra air, which can puff in the oven and sink later.

Do I really need a springform pan?

It helps, but you can use a deep 9-inch cake pan if you line it well and plan to serve it from the pan. For easiest removal and the neatest sides, springform is the move.

Why did my cheesecake crack?

Usually it is one of these: oven too hot, batter overmixed, or cooled too quickly. Baking at a steady temperature and cooling slowly in the turned-off oven reduces the risk of cracks, but it is not a guarantee. If it still cracks, cover it with whipped cream and keep moving.

How do I know when it is done?

The edges should look set, but the center should still have a gentle wobble when you nudge the pan. For a more precise option, the center should read about 150 to 155°F on an instant-read thermometer. It will finish setting as it cools and chills.

Can I use low-fat cream cheese?

I do not recommend it for best texture. Full-fat cream cheese gives you that creamy, stable set and better flavor.

Can I make it ahead?

Yes, and you should. Cheesecake is happiest after at least 6 hours in the fridge, and even better the next day.

How long should ingredients sit out to reach room temperature?

As a general rule: let cream cheese and sour cream sit out for 60 to 90 minutes, and eggs for 30 minutes. You are aiming for cool room temperature, not warm and glossy.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch springform pan
Stand mixer or hand mixer
Mixing bowls
Rubber spatula
Measuring cups and spoons
Kitchen scale (optional, but helpful for consistent results)
Instant-read thermometer (optional, for doneness)
Aluminum foil (optional, for wrapping the outside if you are worried about leaks)
Rimmed baking sheet (optional, for easier moving and leak insurance)
Cooling rack

I wanted to go to culinary school because I love the craft, but what I really love is the part where food makes people relax. Cheesecake does that. It is familiar, a little fancy without trying too hard, and it basically forces everyone to slow down for five minutes.

This version is the one I make when I want a win. No complicated techniques, no secret ingredients, just a smooth batter, a steady bake, and that moment the next day when you cut a slice and it looks like you actually had it together all along.

Classic Easy Cheesecake Recipe

(4.8 Reviews)

Prep Time 20 mins

Cook Time 55 mins

Total Time 9 hrs

Servings 12 slices

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 150g, and about 10 to 12 full sheets depending on brand)
3 tablespoons granulated sugar (about 38g)
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted (85g)

Light and Fluffy Cheesecake Filling

24 ounces full-fat cream cheese, room temperature (680g, 3 blocks)
3/4 cup granulated sugar (150g)
2 tablespoons all-purpose flour (about 16g) (or 1 tablespoon cornstarch (about 8g) for a slightly silkier texture)
1/4 teaspoon kosher salt
1 cup sour cream, room temperature (240g)
2 teaspoons vanilla extract
3 large eggs, room temperature
1 to 2 tablespoons fresh lemon juice (optional, for a brighter tang)

Optional Toppings

Fresh berries
Whipped cream
Fruit sauce or jam

Instructions

Prep the pan and oven. Heat oven to 325°F. Lightly grease a 9-inch springform pan. If your pan tends to leak, wrap the outside bottom and sides with a layer of foil as leak insurance. For extra peace of mind (and easier lifting), set the pan on a rimmed baking sheet.
Make the crust. In a bowl, mix graham crumbs, sugar, salt, and melted butter until it looks like wet sand. Press firmly into the bottom of the pan (use a measuring cup to really pack it down).
Prebake. Bake crust for 10 minutes. Set on a rack to cool while you make the filling. It does not need to be stone cold, just not piping hot when the filling goes in. Keep oven on.
Mix cream cheese and dry ingredients. In a large bowl, beat cream cheese on low until smooth, about 1 to 2 minutes. Add sugar, flour, and salt. Mix on low until combined, scraping down the bowl.
Add sour cream and vanilla. Mix in sour cream and vanilla (and lemon juice if using) just until smooth. Scrape down the bowl again.
Add eggs gently. Add eggs one at a time, mixing on low just until each disappears into the batter. Do not overmix. The goal is smooth, not whipped.
Fill the pan. Pour batter over the cooled crust. Tap the pan gently on the counter a couple times to pop big air bubbles.
Bake. Bake at 325°F for 50 to 60 minutes, until the edges are set and the center has a slight wobble. If you like a number, aim for about 150 to 155°F in the center.
Cool slowly. Turn off the oven, crack the door open, and let the cheesecake sit in the oven for 45 minutes. This helps reduce cracking.
Cool, then chill. Remove to a rack and cool to room temperature, about 1 hour. For the cleanest top, refrigerate uncovered for the first 30 to 60 minutes (so condensation does not drip), then cover and refrigerate at least 6 hours, ideally overnight.
Serve. Run a thin knife around the edge, release the springform, slice with a warm clean knife, and top however you like.

A clean slice being cut from a chilled cheesecake with a smooth top and graham crust

Nutrition information is estimated.

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