Classic Cheesecake

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Here’s a beautiful, easy recipe for perfect, Classic Cheesecake.

Easy Classic Cheesecake recipe - from

So there is something you should probably know about me.  Something that only a select group of friends know about me.  It’s this, people.  I love cheesecake more than any other dessert goodie ever.

Not just any cheesecake, though.  It’s gotta be plain!  I love classic cheesecake with absolutely nothing on it.  Nothing is needed!  That sweet and creamy filling is perfect all on its own.

Easy Classic Cheesecake recipe - from

This particular classic cheesecake recipe has a shortbread crust and a thin layer of sour cream topping.  The cheesecake you know of with the graham cracker crust is known as a New York Cheesecake.  I love that one too!!

The creamy texture in this cheesecake is darn near perfect.

Easy Classic Cheesecake recipe - from

Fun fact:  When I got married, I joked that I wanted my wedding cake to be ALL CHEESECAKE.  Pressure for a traditional type gave way to spice cake instead, but I always wished I had just done it!

Classic Cheesecake

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 1 hour, 5 minutes



  • 1/3 cup salted butter, softened
  • 1/3 cup granulated white sugar
  • 1 large egg
  • 1  1/4 cups all-purpose flour


  • Two 8-ounce packages cream cheese, softened
  • 1/2 cup granulated white sugar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 3 large eggs


  • 1 cup sour cream
  • 1 tablespoon granulated white sugar
  • 1 teaspoon vanilla extract
  • berries for serving, optional
  1. Preheat oven to 350 degrees F.
  2. Prepare the crust: In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy; blend in the egg. Add the flour and mix until well- combined. Spread the dough on the bottom and 1 1/2-inches up the sides of a 9-inch springform pan. Bake for 5 to 10 minutes.
  3. Prepare the filling: In a large bowl, use an electric mixer to combine the cream cheese, sugar, zest and vanilla at medium speed until well-blended. Add the eggs, one at a time, mixing well after each addition. Pour the filling on top of the baked crust. Bake for 50 minutes. OPTIONAL:  you can bake the cheesecake with a water bath, if you'd like (see tips below).
  4. Prepare the topping: Stir together the topping ingredients in a medium bowl and spread evenly over the baked cheesecake; continue baking for 10 minutes. Remove from the oven and set on a cool stove. Loosen the cake from the rim of the pan; cool before removing the rim of the pan completely. Chill for a few hours before serving.
  5. Serve with fresh berries.
  • Here’s how to bake cheesecake in a water bath:
    • Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top. Although a good crust keeps filling from leaking out, foil helps protect against water leaking in.
    • Set wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or about halfway up the sides of cheesecake pan.
    • Carefully transfer to a preheated oven and bake according to your recipe, until center jiggles when you bump the pan from the side. The outer 2 to 3 inches should not move, and the middle should wobble ever so slightly, like Jell-O.

Here are a few more cheesecake recipes you might enjoy:

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  • Ipasha wrote:

    Cheesecake still one of my favorite very tasty on my mouth…thank for the recipe, I’ll try to make it on my kitchen..