Classic Cheesecake Recipe

inside for 1 hour. A drastic and sudden change of temperature isnt ideal for cheesecakefrom hot oven to cool counterso do your best to control the environment by leaving the cheesecake inside. Does this make sense?
After the cheesecake cools in the oven for 1 hour place it on the counter to cool. After its cool chill it in the refrigerator for at least 4 hours or even overnight. Theres no greater test to your willpower than those several hours youre forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.
For a quicker easier alternative to making a classic cheesecake try this cheesecake pie or pumpkin cheesecake pie. Or if you want to completely skip the baking and cooling process try my nobake cheesecake instead.
overhead image of slices of cheesecake with various toppings
slice of cheesecake on a white plate with raspberry topping
4 Success Tips for Perfect Cheesecake
To summarize here are some tricks I discussed
Do not overmix the cheesecake batter.
Bake in a water bath.
Leave cheesecake in the cooling oven for 1 hour.
Cool completely at room temperature.
Cheesecake Toppings
Enjoy your velvetrich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit so I serve it with this simple raspberry sauce. Or you could top with homemade lemon curd chocolate ganache salted caramel strawberry topping blueberry sauce topping or homemade whipped cream. Get creative or keep it simple. Either way its going to impress. And youd totally eat it off the floor Chandler and Rachel style.
If youre really looking to take your toppings to the next level check out my pecan pie cheesecake or caramel apple cheesecake pie.
overhead image of slices of cheesecake on white plates with various toppings
How to Freeze Cheesecake
Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator.
Freeze on springform pan Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap then a final layer of aluminum foil.
Freeze without springform pan After the cheesecake has completely cooled run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap then a final layer of aluminum foil.
Freeze for up to 3 months then thaw overnight in the refrigerator before serving.
Do not freeze cheesecake with any toppings. Add toppings like homemade whipped cream or salted caramel when serving cheesecake.
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whole cheesecake on a pink cake stand
Best Classic Cheesecake Recipe
4 9 from 502 reviews
Author Sally
Prep Time 45 minutes
Cook Time 1 hour
Total Time 7 hours 45 minutes includes chilling
Yield serves 1216
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Description
Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with