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slice of classic cheesecake topped with stabilized whipped cream and fresh strawberry halves on a cake server being placed onto a wooden dessert plate

Classic Cheesecake

A crowd pleaser baked low and slow in a water bath for a velvety smooth texture perfectly complemented with a gently spiced graham cracker crust and light stabilized whipped cream. Enjoy plain, on it's own or dress it up with macerated fruit for a burst of summer flavor!
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Prep Time: 30 minutes
Cook Time: 2 hours
Refrigeration time: 6 hours
Course: Dessert
Cuisine: American
Keyword: baked cheesecake, cheesecake, copycat cheesecake factory, copycat cheesecake factory recipe, pipeable whipped cream, stabilized whipped cream
Servings: 1 9-inch cheesecake
Author: Ainseanlea @ The Stush Kitchen

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Equipment

  • 1 9-inch springform pan
  • 1 stand mixer with large mixing bowl
  • 1 small saucepan
  • 1 large saute pan or other suitable pan for the water bath

Ingredients

Classic Cheesecake Filling

Graham Cracker Crust

  • 10 sheets graham crackers, crushed
  • 4 TBSP granulated sugar
  • 4½ TBSP unsalted butter, melted
  • ½ tsp cinnamon

Whipped Cream

  • ½ cup heavy whipping cream
  • ¼ cup confectioner's sugar
  • ¾ tsp powdered gelatin
  • 1 TBSP cold water

Macerated Berry Topping (Optional)

  • 8 oz strawberries, halved
  • 2 TBSP granulated sugar
  • 1 tsp lime juice
  • 3 medium-large mint leaves
  • zest from 1 lime optional

Instructions

Graham Cracker Crust

  • Combine all the ingredients (crushed graham crackers, granulated sugar, melted butter and cinnamon) in a small bowl and mix until everything is incorporated and there are no dry graham cracker spots.
  • Prepare a springform pan by spraying with baking spray then using something with a flat surface (I used a measuring cup), press the graham crackers into the bottom of the pan evenly.
  • Place the pan into an oven bag, folding the bag over on the sides as necessary and using kitchen twine to secure the bag to the pan and avoid water getting in.
  • Set aside and prepare the cheesecake filling.

Classic Cheesecake Filling

  • Preheat oven to 250℉.
  • Add cream cheese and granulated sugar to the bowl of a stand mixer and beat on medium speed until smooth and fluffy.
  • After scraping down the sides and bottom of the bowl add all the other ingredients (eggs, sour cream, all-purpose flour and heavy cream) and beat on medium speed again until fluffy.
  • Pour the batter into the prepared springform pan with the graham cracker crust and place in the sauté pan. Carefully fill the sauté pan with hot water up to half-way up the sides of the springform pan.
  • Place the water bath cheesecake in the oven on the middle rack and allow to bake for 2 hours. The cheesecake should feel spongy, but still jiggle (see post).
  • Turn the oven off and allow cheesecake to remain inside until the oven the cooled (about an hour).
  • Remove the cheesecake from the water bath and refrigerate for at least 6 hours or preferably overnight.
  • Spread or pipe stabilized whipped cream across the top of the cheesecake.
  • Add macerated berries if using or your other desired toppings and serve.

Macerated Berry Topping (Optional)

  • Combine all ingredients (berries, sugar, lime juice, lime zest & mint leaves) in a bowl and toss gently with a spoon to evenly incorporate sugar. Cover and allow to rest refrigerated for at least an hour.
  • Store uneaten cheesecake in a sealed container in the refrigerator for up to 4 days.
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