Classic Creamy Baked Cheesecake (Printable)
A velvety baked cheesecake with buttery graham crust and silky cream cheese filling, chilled to creamy perfection.
# What goes in:
→ Crust
01 - 7 oz graham crackers or digestive biscuits, finely crushed
02 - 3.5 oz unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Filling
04 - 2 lbs cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 4 large eggs
07 - ¾ cup sour cream
08 - ⅓ cup all-purpose flour
09 - 2 teaspoons vanilla extract
10 - Zest of 1 lemon (optional)
→ Topping
11 - 1 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper, pressing it firmly into the bottom and up the sides.
02 - Combine 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 remove and let cool slightly.
03 - Using an electric mixer, beat softened cream cheese and sugar on medium speed until completely smooth and free of lumps. Add eggs one at a time, beating well after each addition. Blend in sour cream, flour, vanilla extract, and lemon zest until just combined — do not overmix.
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 and the center still has a slight jiggle.
05 - Turn off the oven, crack the door open, and allow the cheesecake to cool gradually inside for 1 hour. This prevents cracks from forming on the surface.
06 - Whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the cooled cheesecake surface if using the topping layer.
07 - Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, until fully set and firm.
08 - Run a thin knife around the edge of the pan to loosen the sides, then release the springform ring. Slice with a clean, warm knife and serve.
# Expert Advice:
01 -
- The contrast between that crisp buttery crust and the impossibly smooth filling is the kind of thing that makes people close their eyes when they take a bite.
- Once you nail the technique, this becomes your signature dessert for every gathering, holiday, or random Tuesday that calls for something special.
02 -
- Overmixing the batter once the eggs go in is the fastest way to introduce air pockets that cause cracking, so mix gently and stop as soon as everything is combined.
- The slow cooling step inside the turned-off oven is not optional, and skipping it almost guarantees a cracked surface no matter how perfect your batter looks.
03 -
- Cold cream cheese will leave you fighting lumps forever, so set it out at least two hours before you plan to start, or microwave it in short 15-second bursts if you forgot.
- Running your knife under hot water and wiping it dry between each cut gives you those clean, bakery-perfect slices that make people think you bought it.