Smooth, creamy cheesecake at its best—homemade cheesecake doesn’t have to be intimidating. With a few simple steps you can make a rich, silky dessert that everyone will love.
Rich, smooth and utterly sublime, this basic cheesecake recipe delivers classic flavor and a creamy texture. It’s straightforward enough for a weekend bake and impressive enough for guests.
Smooth and Creamy Cheesecake
Before you begin, make sure the cream cheese, eggs and heavy cream are at room temperature. This helps the batter come together smoothly and prevents lumps.
Prepare an 8-inch springform pan by spraying it with non-stick baking spray or lining it with parchment. Wrap the bottom with two layers of heavy-duty aluminum foil to protect the pan during the water bath.
Have a large roasting pan ready that will hold the springform pan without the sides touching. You’ll bake the cheesecake in a water bath, which gently cooks the cake and greatly reduces the chance of cracks.
Preheat the oven to 350ºF.
In a medium bowl combine 1 1/2 cups graham cracker crumbs, 1/3 cup melted butter and 1 tablespoon granulated sugar. Mix until moistened and starting to clump together. Press the mixture into the bottom of the pan and up the sides about one-third of the way. Chill the crust in the refrigerator while you prepare the filling.
Using an electric mixer on medium-low, beat the cream cheese for about 3 minutes to soften and smooth it. Add 1 cup granulated sugar and increase the speed to medium-high, beating until the mixture is light and fluffy—about 5 minutes.
Add the eggs one at a time, beating only until each is incorporated. Pour in 1 cup heavy cream and mix until combined, scraping the bowl and paddle several times, including the very bottom, to ensure an even batter. Stir in 1 teaspoon pure vanilla extract.
Pour the batter into the prepared springform pan and place the pan inside the roasting pan. Put both pans on the oven’s middle rack. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan—take care not to splash water into the batter.
Bake for 45 to 60 minutes, depending on your oven. The center should still have a slight jiggle but there should be no wet spots. The cake will continue to set as it cools. Carefully lift the springform from the water bath and set it on a wire rack to cool completely.
Once fully cooled, refrigerate the cheesecake for at least 4 hours before slicing. Chilling helps the texture firm up and improves flavor.
You can serve this cheesecake plain or topped with a fresh strawberry sauce. Both are excellent—plain highlights the creamy texture, while the strawberry adds a bright, fruity contrast.
Serve and enjoy this smooth and creamy cheesecake, drizzled with chilled fresh strawberry sauce if you like.
Smooth and Creamy Cheesecake Recipe
Smooth and Creamy Cheesecake Recipe
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 1/3 cup butter, melted
Cheesecake
- 24 oz cream cheese, softened to room temperature (3 – 8oz packages)
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream, room temperature
Fresh Strawberry Sauce
- 1 1/2 cups fresh strawberries, cleaned and sliced
- 1/4 cup granulated sugar
- 1 lime, zested
Instructions
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Preheat oven to 350°F (175°C).
Pan Prep
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Wrap the bottom of an 8-inch springform pan with two layers of heavy-duty aluminum foil. Set aside a large roasting pan that the springform pan fits in without touching the sides. Spray the springform with non-stick baking spray or line with parchment.
Crust
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Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up the sides of the pan about one-third of the way. Refrigerate while preparing the filling.
Cheesecake
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Beat the cream cheese on medium-low for 3 minutes, then add sugar and beat on medium-high until light and fluffy, about 5 minutes.
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Add eggs one at a time, mixing until combined. Add heavy cream and mix until incorporated, scraping the bowl and paddle, including the bottom. Stir in vanilla.
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Pour batter into the springform and place it in the roasting pan. Put both pans on the middle oven rack. Carefully pour hot water into the roasting pan about halfway up the sides of the springform, avoiding splashes into the batter.
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Bake 45–60 minutes. The center should still jiggle slightly. Carefully remove the springform from the water bath and cool on a wire rack until room temperature.
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Refrigerate at least 4 hours before serving.
Fresh Strawberry Sauce
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Process strawberries, sugar and lime zest in a blender or food processor until smooth. A hand blender works well and keeps cleanup minimal.
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Chill the sauce for at least 1 hour before serving; it’s best served cold.