Classic Cheesecake, Baked (Print View)
Creamy baked cheesecake with buttery graham crust, silky filling and optional sour cream topping.
# What You'll Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs (about 200 g)
02 - 7 tbsp unsalted butter, melted (100 g)
03 - 2 tbsp granulated sugar
→ Cheesecake Filling
04 - 32 oz cream cheese, softened (900 g)
05 - 1 cup granulated sugar (200 g)
06 - 3 large eggs
07 - 3/4 cup sour cream (180 ml)
08 - 2 tsp vanilla extract
09 - 1/4 cup all-purpose flour (30 g)
10 - 1/4 tsp salt
→ Sour Cream Topping (Optional)
11 - 1/2 cup sour cream (120 ml)
12 - 2 tbsp powdered sugar
13 - 1/2 tsp vanilla extract
# How To Make It:
01 - Preheat the oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove and let cool slightly.
03 - Using an electric mixer, beat the cream cheese on medium speed until completely smooth. Add sugar and continue beating until well combined. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, vanilla extract, flour, and salt until just incorporated — avoid overmixing to prevent cracking.
04 - Pour the filling over the cooled crust. Gently tap the pan on the counter to release any trapped air bubbles. Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle.
05 - Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent surface cracks.
06 - Transfer the cheesecake to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight for the best texture.
07 - If using the topping, whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake before serving.
08 - For clean cuts, dip a sharp knife in hot water and wipe dry between each slice. Serve chilled.
# Expert Hints:
01 -
- The texture is impossibly silky if you resist the urge to overmix the batter, a lesson that took me three attempts to learn properly.
- It feeds a crowd effortlessly and tastes even better on day two when the flavors have settled into something deeper and more luxurious.
02 -
- Overmixing is the enemy because it whips air into the batter and that air expands in the oven, creating cracks or a puffy, fallen center every single time.
- Cold cream cheese will leave lumps no matter how long you beat it, so set it out at least two hours before starting or your texture will suffer.
03 -
- The slow oven cooling step is not optional because it prevents the thermal shock that causes cracking, so resist the temptation to pull the cake straight to a cold counter.
- Run a thin knife around the edge right after removing from the oven so the cheesecake pulls away cleanly as it contracts during chilling.