This foolproof classic cheesecake doesn’t need a water bath for success. It’s creamy, smooth and utterly delicious. Top it with my slightly sweet strawberry sauce and it’s a match made in heaven.

Hands down, my husband’s favorite dessert is cheesecake, with a close second of pie! This Foolproof Classic Cheesecake recipe has stood the test of time and truly is foolproof.

I made my first cheesecake with this recipe just months after marrying my husband. It was his birthday, and he didn’t want just cake, he wanted cheesecake! He had a recipe, hand-written, from Urakami Shimai, for me to use. I had never heard of water baths, or cracking cheesecakes. We had received a spring-form pan as a wedding gift, so why not make a cheesecake. It turned out perfect and tasted even better! First try—a success.

And now, 33 years later—still finding success with this recipe! I have never used a water bath, not even once. I have occasionally had a few cracks, but I think it was more because of how I mixed the cheesecake batter than because of the baking technique. Plus, the flavor of this foolproof cheesecake is truly amazing. The ratio of sugar and cream cheese is just the way I like it. The texture is creamy and smooth. You really need to give this Foolproof Classic Cheesecake recipe a try!

Origin of the Foolproof Classic Cheesecake Recipe

Thirty-six years ago, my husband spent 2 years living in Toyama Japan as a church missionary. There wasn’t a possibility of cheesecake for any of his birthdays. Japanese “sweet desserts” are just not the same as in the US. Often the Japanese prefer their desserts to be significantly less sweet and frequently involves fruit and sweetened rice or soy beans. The Urakami family invited the missionaries for a dinner and served cheesecake for dessert. The rest is history….

Urakami Shimai’s classic cheesecake recipe has been a family favorite ever since!

Ingredients for the Foolproof Cheesecake

Ingredients for the Foolproof Classic Cheesecake

For the Crust:

Graham crackers: Any brand graham crackers will work. I typically look for the one on sale. You will only need 1 box, since you only need 2 sleeves from that box to make the crust.

Granulated sugar: Granulated sugar is what I have always used for my graham cracker crust.

Unsalted butter: This recipe doesn’t call for salt. I always have unsalted butter in my fridge so I can control the amount of salt in my recipes.

For the Cheesecake Batter:

The ingredients are simple…

Cream cheese: You will want to use full fat cream cheese for this recipe. Otherwise, the cheesecake will not get as much rise. Also, be sure your cream cheese is completely at room temperature so it will easily blend completely and smoothly with the other ingredients.

Granulated sugar: Again, granulated sugar is preferred.

All-purpose flour: No special flour is needed for this recipe. I would not advise using a more glutinous flour, like bread flour.

Eggs: Large or extra large work fine. It is important they are room temperature before mixing your cheesecake batter.

Vanilla: Vanilla extract or vanilla bean.

Strawberry Sauce Topping:

Strawberries: Ripe, fresh strawberries will have the best flavor. However, frozen strawberries work amazingly for this recipe as well. Cut them to bite-sized pieces before adding the cooked sauce.

Granulated sugar and Water: Mixing these together will create a simple syrup.

Cornstarch: Used for thickening the sauce.

How to Make and Bake the Foolproof Classic Cheesecake:

Graham Cracker Crust:

With the Graham Cracker Crust, you have a choice. One recipe allows you to form your crust on the bottom and up the sides of the spring form pan. The other gives you enough ingredients to fill only the bottom of your spring form pan. Decide which you prefer and follow the recipe accordingly.

Note that the baking times are different for each type of crust. The side crust has a greater tendency to burn, so I recommend you only allow the crust to be halfway up the sides of the spring form pan. Also, less cooking time keeps the crust from browning too much before adding the cheesecake batter. Lastly, cover the side crust completely with cheesecake batter. Exposed crust on the top of the cheesecake will burn before the cheesecake has finished baking. This tip I discovered during my testing phase of the side crust!

In food processor, add graham crackers. Pulse until fine crumbs. Alternatively, you can place graham crackers in a Ziploc bag and press them with a rolling pin until fine crumbs and mix ingredients in a small bowl.
Add sugar and pulse 2 times. Add melted butter. Pulse until completely combined and all the crumbs are coated with butter.
Pour into the bottom of a 9” spring form pan. Firmly press the crust into the bottom and sides of the pan. (Only go halfway up the sides. You want the cheesecake batter to slightly cover the top of the crust all along the side of the pan.) The bottom of a glass or a measuring cup can be helpful when pressing the crust into an even layer.
Bake at 350° F (177° C) for 5 minutes (bottom crust only—bake for 10 minutes). Allow to cool completely before adding cheesecake batter.

Cheesecake Batter:

Combine softened cream cheese, sugar, flour, and vanilla. Mix at medium speed on electric mixer (or stand mixer), for 2 minutes until well blended. Try not to add too much air during the mixing process to keep the cheesecake from rising too high while baking and then cracking afterward.
On low speed, blend in eggs, one at a time, scraping bowl between each addition. Add vanilla and mix on low speed just until combined. It is extremely important on this step to mix at low speed. Adding eggs one at a time, keeps the batter from separating.
Pour batter over crust. Smooth top with spatula. Make sure side crust is covered so it doesn’t burn while baking.
Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes or until the center of the cheesecake is firm to a light touch, not jelly-like.
Allow to cool at room temperature. (Don’t put cheesecake in the refrigerator until it has cooled completely to room temperature.) Chill in refrigerator before serving for at least 2 hours or overnight.
Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.

Strawberry Sauce Topping:

Mix water, sugar, and cornstarch in small saucepan. Boil over medium heat, stirring constantly, until thickened, about 3 minutes.
Pour hot sauce over bowl of coarsely chopped strawberries. Stir. Ready to serve immediately or can chill in refrigerator. Store leftover sauce in refrigerator for up to one week.

What to do if Your Cheesecake Cracks:

Even with all the extra care,

room temperature ingredients
beating carefully to not get extra air in the batter
cooking on a high temperature for a few minutes and then turning it down for the remaining time

You may still get cracks in the top of your cheesecake. No worries! The cracks will lessen as the cheesecake cools. Plus, the cracks can easily be disguised. Here’s some ways to do that:

After being completely cool, carefully press some of the cracks down and together. It will lessen the cracks quite a bit.
After cutting the cheesecake to serve, cover with the Strawberry Fruit Sauce. No one will notice the crack—just the beautiful strawberries.
Take cracked cheesecake out of oven. Increase oven temperature to 450° F. Mix a sour cream topping: 1 pint sour cream + ¼ cup sugar. Mix ingredients together. Cover top of cheesecake and then bake at 450° F for 5-7 minutes or until set and just barely golden brown. Remove from oven and let cool to room temperature. Then chill for at least 2 hours.
After cooling, chilling, and just before serving, cover with whipped cream: 1 cup heavy cream + 1/3 cup powdered sugar. Whip cream until soft peaks form. Slowly add powdered sugar. Mix until medium peaks form. Don’t over mix. Whip just before applying to a chilled cheesecake and serve immediately. To look fancy, use a cake decorating bag and the 1M tip to create swirls and designs.

The thing to remember… your cheesecake will still taste AMAZING even with a few cracks!

I hope this recipe becomes a family favorite in your kitchen!

–Kim

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