Classic Cheesecake
- Total Time
- About 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 18whole graham crackers (about 10 ounces/284 grams)
- ¼cup/55 grams light brown sugar
- ½teaspoon kosher salt
- ½teaspoon ground cinnamon (optional)
- ¾cup/170 grams (1½ sticks) unsalted butter, melted
- 2pounds/904 grams cream cheese (four 8-ounce/226-gram packages), room temperature
- ½ cup/113 grams sour cream
- 1cup/201 grams granulated sugar
- 1teaspoon vanilla extract
- ½ teaspoon kosher salt
- 4large eggs plus 1 large egg yolk
- ¼ cup/32 grams all-purpose flour
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
730 calories; 53 grams fat; 29 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 36 grams sugars; 11 grams protein; 468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 325 degrees.
- Step 2
In the bowl of a food processor, combine graham crackers, brown sugar, salt and cinnamon (if using) and process until you’ve got fine crumbs. Transfer the crumbs to a medium bowl and add melted butter. Using your hands, mix well until no dry spots remain (crumb mixture should not be sandy or dry, but hold small clumps when pressed together).
- Step 3
Press crust evenly into the bottom and at least 1½-inches up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to make sure the bottom is as even as possible. Bake on the middle rack until crust is set and just starting to brown around the edges, 20 to 25 minutes.
- Step 4
Remove pan from the oven and set aside while you prepare the filling. Reduce heat to 300 degrees.
- Step 5
Prepare the filling: Combine cream cheese, sour cream, sugar, vanilla and salt in the bowl of a stand mixer. Using a paddle attachment, beat on high until mixture is completely smooth, scraping down the sides and bottom of the bowl as necessary, about 4 minutes.
- Step 6
Reduce speed to medium and 1 at a time, add eggs and yolk, scraping down the sides and bottom of the bowl after each egg is added. With the mixer on low, add flour and beat just to blend, until no lumps remain.
- Step 7
Pour filling into prepared crust (if filling goes above the crust, that is O.K.). Bake until the edges of the cheesecake are completely set and the 2-inch inner circle of the cheesecake wobbles just slightly, 60 to 70 minutes.
- Step 8
Turn heat off and let cheesecake remain in the oven for another 10 minutes. Remove cheesecake from oven and let sit on a wire rack to cool completely at room temperature. When cool, transfer to refrigerator until totally set, at least 6 hours, preferably overnight.
Private Notes
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Cooking Notes
Lynda H.
I've been making a Claiborne cheesecake (not the one on this site) for years: Butter a springform pan and coat the bottom and sides with 1/2 cup graham cracker crumbs (shake out excess). Make a filling of zest of 1 lemon, 3 tbsp. lemon juice, 2 lb. softened cream cheese, 4 large eggs, 1 3/4 cups sugar, 1 tsp. vanilla. Bake in a water bath for 90 or so minutes. I love the purity of taste of this. Does cheesecake really need flour or sour cream? Does it taste better with or without either?
Paul
Cheesecake batter shouldn’t be mixed at high speeds, never higher than medium. Beating on high incorporates air into the batter, which will result in a cracked or sunken cake, like the one in the picture. Mix it low - med low, and let it go for 10 minutes or so til smooth. The little extra time will give you a better finished product.
Tom Henkenius
At what temperature do you bake it?
Lynda H.
The Claiborne cheesecake is baked in an 8-inch springform pan wrapped in foil. The filling (lemon zest and juice, cream cheese, eggs, sugar, and vanilla) is beaten until light, about 3 mins. Pour the filling into the prepared pan; shake the pan gently to level. Place the springform pan in a baking dish, put it in a preheated 325F oven, and add boiling water to come halfway up the sides of the springform pan. Bake cheesecake until set and top is golden, 1.5 to 2 hr. Let cool, then refrigerate.
Charlie
I've made this twice and the crust has been too salty for my taste both times. I would add only the tiniest amount of salt next time. Otherwise, an excellent recipe that is very adaptable. I have made is successfully without the sour cream.
Happy Birthday to my Hubby
I followed the directions and it turned out perfectly!I topped wit with homemade black berry jam. Out of this world freshness~However, I must say it tasted better the second day.
Anna G
I made this without the flour (by accident - noticed 2 min after I put it in the oven) so I whacked the oven down 20 degrees F and baked it ~10 min longer. Came out absolutely stunning and I might remove the flour on purpose next time. Also - browned the crust butter.. game changer
Ellen
This was a great cheesecakes! Came out perfect. I added orange zest and a vanilla orange extract and served with a homemade raspberry sauce. Yum!
AA
Thanks, but no thanks. I'll continue to stick to Craig Claiborne's anytime. Pure perfection: no flour, no sour cream. THE VERY BEST CHEESECAKE OF ALL TIMES!
Joy
Left out the sugar and salt from the crust and did not pre-bake it. Left out the flour from the cake mixture and added a cup of grated white chocolate instead. turned out Perfect. No cracks and did not deflate.
Nina
Hi Sabrina- the cake cooled too quickly. Do a water bath. After the hour of cook time (should still be very wiggly and look underdone), shut the oven off, open the oven door for one minute, and then close the door and let it cook for another hour or so. This should help!
Helen
Quick Celsius (°C) / Fahrenheit (°F) Conversion: °F to °C Deduct 32, then multiply by 5, then divide by 9 °C to °F Multiply by 9, then divide by 5, then add 32
Kelly
Made this for my daughters 14th birthday. It worked out perfectly for me, and is the first time I've not had a cheesecake crack. We loved it and will make it again. It's very rich.
Cassie
Made this for Mother’s Day and served it with a fresh berry sauce. My mom said it looked and tasted professionally made. My sister said it was the best cheesecake she ever had. I followed the directions as best as I could using a hand mixer, then baked for 75 minutes (looked too jiggly at 70) and cooled in the oven for 20. I chilled it overnight and served it the next day. The crust may have been a bit over baked, but at least nothing sunk or cracked. Can’t wait to make this again!
J. Tingstad
Just made it. Followed the recipe exactly as it’s my first go around with cheesecake. Worked for me.
JLK
I overbaked the first time, and AMAZING the second time when I added a little (maybe 2T?) lemon juice, decreased the baking time, and let it sit in the oven as it cooled, with the door open after a bit. I baked for under the recommended time, both because I had only a 10-in pan (rather than 9in) and because I wanted to let it sit in the warm oven a little longer after baking.... unfortunately I can't remember the exact amount of time I baked it for or let it sit in-oven for!
Chelsea
The only cheesecake recipe I need. Have made it three times and all have been great.
Alan S
While many here criticize the recipe for flour and sour cream, or whatever else, this recipe is excellent and easy and yields a spectacular cheesecake. Tall, rich, and wonderful. Its an almost fool-proof recipe for a cake that can be fussy! Excellent and simple!
Tysen Ling
I firmly believe this is the best NYC-style cheesecake recipe I've ever stumbled upon. Fight me.
Kim B
Made this for my husband's birthday. It was a huge hit! Rich and creamy and the crust was the perfect balance of salty and sweet. I will definitely be using this recipe again!
LOVES TO COOK
Nabisco’s “Best Cheesecake Recipe” on the back of a graham cracker crumb box is a simply delicious and fool proof recipe. Have made it for 40 years to rave revenues and frequent encores. Just sharing! Happy Holidays to all!!
LB
How early can you bake this cake before serving? For example is it best to bake the night before Thanksgiving? is two nights before too soon?
sheri
This recipe just absolutely nails The Flavor of Cheesecake. I made it for the first time tonight. Extremely easy and outstanding results. Big cheesecake fan, ticks all the boxes. Put something under your springform pan while baking the crust or fill your oven with butter smoke like I did :-).
ryan
Add 1/4 to 1/2 c sugar
Martha E
A little lemon zest is great
Lisa
I'm not much of a cheesecake person but I've had some mini heart shaped springform pans in my cabinet for years so finally decided to make this recipe in them. I only wanted 2 so I made 1/4 of the recipe and just did away with the extra egg yolk. They turned out really nicely. I especially liked it because there is no citrus in it which is what I usually don't like about cheesecake or really any dessert with fruit in it because I'm a weirdo.
Ann
I am making it now. Just finished cooking and the oven and bottom of the man is full of water. Did this happen to anyone else?
Christine
excellent
Suzie Myrick
It’s a small thing, but I would add the cooking time into the total time. I can rush to make a recipe, and sometimes don’t read all of the steps ahead of time. When I see two hours as the total cook time—I take that as the total cook time.
Mimi
This video is very unhelpful and misleading. Should never demonstrate with opening the door before letting the cheese cake completely cool. The side that’s close to the door had a huge crack, but everywhere else looked flat and perfect. Tasted great though.
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