Joanna Gaines Classic Cheesecake Recipe

This creamy and delicious cheesecake, inspired by Joanna Gaines, is the perfect dessert for any occasion. Quick and easy to make, it features a buttery graham cracker crust and a velvety filling that’s wonderfully rich. With simple ingredients you likely have at home, this versatile recipe is a crowd-pleaser you can top with fruit, chocolate, or caramel!

Ingredients Needed:

Graham Cracker Crust

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 5 Tablespoons (71g) unsalted butter, melted

Cheesecake

• 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice (optional, but recommended)
• 3 large eggs, at room temperature

How To Make Classic Cheesecake Recipe?

1. .Preheat the oven and prepare the pan: Preheat your oven to 350°F / 180°C and adjust the oven rack to the lower-middle position.
2. Make the crust: Crush the graham crackers (or digestive biscuits) into fine crumbs using a food processor or by hand. Combine the crumbs with sugar and melted butter until sandy. Press the mixture into the bottom and slightly up the sides of a 9- or 10-inch (23-25 cm) springform pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the filling: Beat the cream cheese and sugar on medium-high speed for 2 minutes until smooth. Mix in the sour cream, vanilla, and lemon juice. Add the eggs one at a time, beating gently after each addition. Avoid over-mixing to prevent cracking.
4. Set up a water bath: Wrap the outside of the springform pan with aluminum foil to prevent leaks. Place the pan in a larger roasting pan. Pour the cheesecake batter onto the crust and smooth the top. Pour boiling water into the roasting pan until it reaches 1 inch / 2.5 cm up the sides of the springform pan.
5. Bake the cheesecake: Bake for 55–70 minutes, until the center slightly wobbles when shaken. If browning too quickly, tent the top with aluminum foil.
6. Cool gradually: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Remove from the oven and water bath, then let it cool completely at room temperature.
7. Refrigerate: Cover and refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
8. Serve: Run a knife around the edge of the cheesecake before removing the springform pan rim. Slice with a clean, warm knife for neat edges. Add your favorite toppings, and enjoy!

Recipe Tips:

• Use room temperature ingredients: Make sure the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps create a smooth, lump-free batter and ensures even baking.
• Don’t skip the water bath: Wrapping the pan in foil and using a water bath prevents cracks by keeping the cheesecake moist and baking it evenly.
• Avoid over-mixing the batter: Over-mixing adds too much air to the batter, which can cause the cheesecake to deflate or crack while cooling. Mix until just combined.
• Let it cool gradually: Turn off the oven and leave the cheesecake in the slightly open oven for an hour. This gradual cooling helps prevent cracking on the surface.
• Chill for the best texture: Refrigerate the cheesecake for at least 4 hours or overnight. This sets the texture and enhances the flavors, making it even more delicious.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cheesecake cool completely to room temperature. Once cooled, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 5 days.
• Freeze: Allow the cheesecake to cool to room temperature before freezing. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Store in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight before serving.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cheesecake)

• Calories: 375 kcal
• Total Fat: 27.75g
• Saturated Fat: 18.5g
• Cholesterol: 50mg
• Sodium: 20.8mg
• Total Carbohydrate: 33.3g
• Sugars: 20.8g
• Protein: 17.5g

Try More Joanna Gaines Recipe:

• Joanna Gaines Cinnamon Squares
• Joanna Gaines Tres Leche Cake
• Joanna Gaines Carrot Cake