Cheesecake Factory Classic Cheesecake
Ingredients
- Graham Cracker Crust:
- 1¾ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
- Pinch of salt
- Cheesecake Filling:
- 32 oz cream cheese softened
- 1⅓ cups granulated sugar
- ½ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 4 large eggs room temperature
- 1 egg yolk room temperature
- Sour Cream Topping Optional:
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare pan: Wrap 9-inch springform pan tightly with two layers of heavy-duty foil. Spray inside with non-stick spray. Preheat oven to 325°F. Place roasting pan in oven.
- Make crust: Mix graham cracker crumbs, sugar, and salt. Add melted butter and stir until mixture resembles wet sand.
- Bake crust: Press mixture firmly into bottom of pan. Bake 10 minutes until lightly golden. Cool completely.
- Beat cream cheese: Beat softened cream cheese on medium speed 3-4 minutes until completely smooth and fluffy. Scrape bowl frequently.
- Add sugar: Add sugar, flour, and salt. Beat on medium-low 2 minutes until smooth and creamy.
- Add sour cream: Add sour cream, vanilla, lemon juice, and lemon zest. Beat on low just until smooth, about 1 minute.
- Add eggs: Add eggs and egg yolk one at a time on low speed, beating just until incorporated after each. Scrape bowl between additions.
- Final mix: Stir gently with spatula to ensure everything is incorporated. Batter should be thick, smooth, and pourable.
- Pour and prep: Pour filling over cooled crust. Tap pan on counter 3-4 times to release air bubbles.
- Water bath: Place foil-wrapped pan in roasting pan. Pour hot water into roasting pan until halfway up sides of springform pan.
- Bake: Bake 65-75 minutes until edges are set but center still jiggles like jello. Center should register 150°F on thermometer.
- Cool gradually: Turn off oven and crack door open 4 inches. Cool in oven 1 hour. Remove from water bath and foil. Run knife around edge. Cool to room temperature (2-3 hours).
- Optional topping: Whisk sour cream, sugar, and vanilla. Spread over cooled cheesecake. Bake at 350°F for 5 minutes. Cool completely.
- Refrigerate: Cover with plastic wrap and refrigerate minimum 8 hours, preferably overnight.
- Serve: Remove springform ring. Slice with hot, clean knife, wiping between cuts.
Notes
- Room Temperature Critical: Bring cream cheese, eggs, and sour cream to room temperature 1-2 hours before starting—essential for lump-free filling
- Beat Cream Cheese First: Beat cream cheese alone until completely smooth before adding anything else
- Don't Overmix After Eggs: Mix on low speed only until just combined to prevent air bubbles and cracks
- Water Bath Essential: Provides gentle heat and moisture—prevents cracks and ensures creamy texture, don't skip
- Check Doneness: Center should jiggle like jello—looks underbaked but firms during cooling
- Gradual Cooling: Cool in oven, then room temperature, then refrigerate to prevent cracks from temperature shock
- Double Wrap Foil: Use two layers of heavy-duty foil to completely waterproof the pan and prevent a soggy crust
- Chill Completely: Needs minimum 8 hours to set properly—overnight is ideal for best texture and flavor
- Hot Knife for Slices: Dip the knife in hot water and wipe it clean between cuts for picture-perfect slices
- Make Ahead: Flavor improves after 1-3 days—perfect for preparation
- Storage: Refrigerate covered up to 5-6 days or freeze slices up to 2 months
- Extra Yolk: The fifth yolk creates an extra-rich, dense texture characteristic of Cheesecake Factory style