This classic cheesecake is luxuriously creamy with a buttery graham cracker crust and finished with a bright, tangy raspberry sauce. Baked gently in a water bath and chilled overnight, it delivers the smooth texture and balanced sweetness that make traditional cheesecake a beloved dessert.

Why You Will Love This Recipe

You’ll love this recipe because it delivers foolproof, bakery-quality cheesecake at home. The filling is rich but not heavy, the crust is crisp and buttery, and the raspberry sauce adds a fresh, fruity contrast. It’s perfect for make-ahead entertaining and guaranteed to impress at any gathering.

Classic Cheesecake with Raspberry Sauce

Classic cheesecake is one of those desserts that never goes out of style. It’s elegant, comforting, and indulgent all at once, making it a favorite for birthdays, holidays, dinner parties, and celebrations of all kinds.

This version stays true to the timeless New York–style cheesecake: dense yet creamy, smooth without cracks, and balanced with just a hint of tang from sour cream and lemon juice.

The graham cracker crust provides the perfect foundation. Baked briefly before filling, it stays crisp even after chilling and supports the creamy cheesecake beautifully.

One of the keys to this recipe’s success is properly softened cream cheese and slow mixing. This ensures a silky batter without excess air, which helps prevent cracking during baking.

Baking the cheesecake in a water bath may seem intimidating, but it’s what creates that signature smooth texture. The gentle, even heat prevents overbaking and keeps the center creamy rather than dry.

Letting the cheesecake cool slowly in the oven is another crucial step. This gradual temperature change reduces shrinkage and helps avoid surface cracks.

Chilling the cheesecake overnight allows the flavors to fully develop and the texture to set perfectly. Cheesecake is always best when made ahead.

The homemade raspberry sauce adds brightness and contrast. Its natural tartness cuts through the richness of the cheesecake, creating a beautifully balanced dessert.

This cheesecake is ideal for formal occasions like holidays and anniversaries, but it’s just as welcome at casual family dinners when you want something special.

If you’re looking for a classic, reliable cheesecake recipe that feels both traditional and impressive, this is one you’ll return to again and again.

Servings & Time

Servings: 10–12
Prep Time: 30 minutes
Bake Time: 55 minutes
Cooling & Chilling Time: 6–8 hours (or overnight)
Total Time: About 8–9 hours

Ingredients

Graham Cracker Crust

• 12 honey graham cracker rectangles

• ⅓ cup butter, melted

Cheesecake Filling

• 4 (8-ounce) packages cream cheese, softened

• 1 cup sour cream

• 1 cup granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon cornstarch

• ⅛ teaspoon salt

• 2 teaspoons lemon juice

• 1 teaspoon vanilla extract

Raspberry Sauce

• 2 pints fresh raspberries

• ¼ cup sugar

• 1 tablespoon lemon juice

Instructions

Make the Crust

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.

2. Wrap the outside of the pan tightly with foil to prevent leaks.

3. Crush graham crackers into fine crumbs using a food processor.

4. Mix crumbs with melted butter until evenly combined.

5. Press mixture firmly into the bottom of the pan.

6. Bake for 8–10 minutes, until lightly golden. Cool completely.

Make the Cheesecake Filling

1. Beat cream cheese, sour cream, sugar, cornstarch, salt, lemon juice, and vanilla on medium speed until smooth and lump-free.

2. Add eggs one at a time on low speed, mixing just until combined.

3. Pour batter over cooled crust and smooth the top.

Bake

1. Place the springform pan into a larger baking dish.

2. Pour boiling water into the dish until it reaches about 2 inches up the sides of the pan.

3. Bake at 350°F for 55 minutes, until edges are set and center jiggles slightly.

4. Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.

5. Remove and cool completely on a wire rack.

6. Refrigerate uncovered overnight.

Make the Raspberry Sauce

1. Combine raspberries, sugar, and lemon juice in a saucepan.

2. Cook over medium heat for about 10 minutes, stirring until berries break down.

3. Strain if desired to remove seeds. Cool completely.

Serve

1. Let cheesecake sit at room temperature for 30 minutes.

2. Unmold and transfer to a serving plate.

3. Spoon raspberry sauce over the top and garnish with fresh raspberries if desired.

Tips

• Room Temperature Ingredients: Ensure cream cheese and eggs are fully softened.

• Don’t Overmix: Overmixing adds air and can cause cracks.

• Water Bath Matters: It creates a smooth, creamy texture.

• Make Ahead: Cheesecake tastes best after chilling overnight.

• Storage: Keeps refrigerated for up to 5 days.