Classic Cheesecake (Printable Version)
Velvety baked cheesecake with a buttery graham crust, chilled to set and finished with sour cream or fresh berries.
# What You Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 32 oz (4 blocks) cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, at room temperature
07 - 3/4 cup sour cream
08 - 2 teaspoons vanilla extract
09 - 1/4 cup all-purpose flour
10 - 1/4 teaspoon fine sea salt
→ Sour Cream Topping (Optional)
11 - 1/2 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
# How-To:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan with butter and line the base with parchment paper, ensuring the paper sits flat against the bottom.
02 - In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool slightly.
03 - Using an electric mixer, beat the cream cheese on medium speed until completely smooth and free of lumps. Add the sugar and continue beating until fully incorporated. Add the eggs one at a time, mixing thoroughly after each addition. Blend in the sour cream, vanilla extract, flour, and salt until just combined — avoid overmixing to prevent cracks.
04 - Pour the filling over the partially cooled crust. Gently tap the pan on the counter several times to release trapped air bubbles. Bake on the center rack for 50 to 60 minutes, until the edges are set but the center still has a slight jiggle when gently shaken.
05 - Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour. This slow cooling process prevents the top from cracking.
06 - Transfer the cheesecake to a wire rack and cool to room temperature. Refrigerate for at least 4 hours, or preferably overnight, for the best set and texture.
07 - Whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake surface before serving.
08 - Dip a sharp knife in hot water and wipe dry before each cut for clean, professional slices. Serve chilled.
# Expert Hints:
01 -
- The crust comes together in five minutes and tastes like the best cookie butter you have ever sneakily eaten from a jar.
- That slow oven cooling trick guarantees no cracks, which means you can serve it without pretending the breaks were intentional.
02 -
- Cold cream cheese will leave you with lumpy batter no matter how long you beat it, so patience at the start saves the entire dessert.
- Opening the oven door during baking causes sudden temperature drops that almost always produce a crack right through the center.
03 -
- Run a thin knife around the edge of the pan right after it comes out of the oven so the cheesecake pulls away cleanly as it cools and shrinks.
- A tablespoon of lemon zest folded into the filling adds a brightness that makes people ask what your secret ingredient is.