Classic Baked Cheesecake (Printable Version)
Rich, creamy baked cheesecake with a buttery graham cracker crust and smooth vanilla filling.
# What You Need:
→ Crust
01 - 7 oz graham crackers, finely crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Filling
04 - 32 oz cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 4 large eggs, room temperature
07 - ¾ cup sour cream
08 - 3 tbsp all-purpose flour
09 - 2 tsp pure vanilla extract
10 - Zest of 1 lemon (optional)
→ Topping (Optional)
11 - 1 cup sour cream
12 - 2 tbsp powdered sugar
13 - 1 tsp pure vanilla extract
# How-To:
01 - Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper on the bottom and lightly grease the sides.
02 - Combine the crushed graham crackers, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer on medium speed, beat the softened cream cheese and sugar together until completely smooth and free of lumps, scraping down the bowl as needed.
04 - Add the eggs one at a time, beating briefly after each addition. Fold in the sour cream, flour, vanilla extract, and lemon zest, mixing until just combined. Do not overmix.
05 - Pour the filling over the partially cooled crust. Gently tap the pan on the countertop several times to release any trapped air bubbles.
06 - Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle when gently shaken.
07 - Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour. This gradual cooling helps prevent cracks on the surface.
08 - If using the topping, whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the cooled cheesecake.
09 - Refrigerate the cheesecake for at least 6 hours, preferably overnight. Before serving, run a thin knife around the edge of the pan and release the springform ring. Slice with a clean, warm knife for clean portions.
# Expert Hints:
01 -
- The texture lands somewhere between a cloud and a hug, and once you master the slow bake, you will never go back to store bought.
- It looks like it took professional training but the real secret is simply patience and a springform pan.
02 -
- Opening the oven door during the bake is the fastest way to cause cracks, so use the oven light instead and keep your hands busy elsewhere.
- The cheesecake will continue to set as it chills, so do not panic if the center seems too soft when it comes out of the oven.
03 -
- Set a bowl of water on the lower rack of your oven while baking to create steam, which keeps the environment humid and dramatically reduces the chance of surface cracks.
- Cold cream cheese will leave you with lumps no amount of mixing can fix, so plan ahead and let it sit out until it spreads like soft butter.