I’m going to get right to the point, this cheesecake is the best thing I know how to make. Maybe it’s because I love cream cheese so much. Maybe it’s because each bite is better than the last. Maybe it’s because it’s so creamy and decadent. Maybe it’s because it’s a Martha Stewart recipe. All I know is that I love this cheesecake. Follow the recipe and you will be pleased, so will everyone else that you share it with, trust me. 🙂

Classic Cheesecake Print Recipe Here

From Martha Stewart
Prep Time 20 minutes
Total Time 2 hours, plus chilling
Yield Serves 12

Ingredients

For Crust

5 tablespoons unsalted butter, melted, plus room temperature butter for pan
12 graham crackers (3-by-5 inch)
1/4 cup sugar
1/4 teaspoon coarse salt

For Filling

2 1/2 pounds bar cream cheese, room temperature
1 1/2 cups sugar
1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
4 large eggs
1 cup sour cream

Directions

Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.

Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Butter a 9×13 inch springform pan.

Place graham crackers in your food processor.

Let it whirl! If you don’t have a food processor, place the graham crackers in a large zip-lock bag and use a rolling-pin to crush them.

Add sugar & salt.

Also add melted butter. Pulse food processor to combine.

Press crumbs into the bottom of pan.

Let the crumbs come about 1 inch up the side of the pan.

Start a kettle full of water on the stove top. Bring it to a boil.

Meanwhile, add your cream cheese to a mixing bowl.

Mix away until fluffy.

Scrape down the sides of the bowl.

Add the sugar and beat until fluffy.

Squeeze in fresh lemon juice. I left out the zest, because the outside of my didn't look great...I didn't feel like leaving it out made much of a difference.

Squeeze in fresh lemon juice. I left out the zest, because the outside of lemon my didn’t look great…I didn’t feel like leaving it out made much of a difference.

Add coarse salt and mix.

Add the eggs, one at a time.

Scrape down the sides of the bowl after each egg.

Repeat this process until all 4 eggs have been incorporated.

Add the sour cream and beat.

Take your crust out of the oven after 12-15 minutes. Reduce the heat to 325.

Wrap the pan in foil.

Pour the cheesecake filling into the pan.

Place the pan in a large roasting pan & fill the roasting pan with the boiling water from your kettle. Add enough water to go halfway up the side of the springform pan.