Creamy Baked Cheesecake (Printable version)
Rich, creamy baked cheesecake with a buttery cookie crust and smooth vanilla filling. A timeless American classic.
# Ingredient List:
→ Crust
01 - 7 oz graham crackers or digestive biscuits, 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
07 - ¾ cup sour cream
08 - 3 tbsp all-purpose flour
09 - 2 tsp pure vanilla extract
10 - Zest of 1 lemon (optional)
→ Topping
11 - 1 cup sour cream
12 - 2 tbsp powdered sugar
13 - 1 tsp pure vanilla extract
# How to Make It:
01 - Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper, pressing it firmly against the base and 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 remove and let cool slightly.
03 - Beat the softened cream cheese and sugar with an electric mixer on medium speed until completely smooth and free of lumps. Add the eggs one at a time, beating briefly after each addition. Fold in the sour cream, flour, vanilla extract, and lemon zest until just combined — do not overmix.
04 - Pour the filling over the cooled crust, spreading it evenly. Gently tap the pan on the counter several times to release any trapped air bubbles.
05 - Bake on the center rack for 50 to 60 minutes, until the edges are set and slightly golden but the center still has a gentle jiggle when nudged.
06 - Turn off the oven and crack the door open. Let the cheesecake rest inside the cooling oven for 1 hour to prevent the surface from cracking.
07 - Whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread the topping evenly over the cooled cheesecake surface.
08 - Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, until fully set and firm.
09 - 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 chilled.
# Expert Suggestions:
01 -
- That pillowy, cloud dense texture you get from a bakery without leaving your house.
- The crust alone is worth making this, buttery and crisp against the silky filling.
- It feeds a crowd and somehow tastes even better on day two.
02 -
- Cold cream cheese is your enemy, it creates lumps that no amount of mixing will fix, and overmixing to try will introduce too much air and cause puffing and cracks.
- Opening the oven door during baking causes temperature shocks that almost guarantee a cracked top.
03 -
- Wrap the outside of your springform pan tightly in foil before baking to create a makeshift water bath barrier, which keeps the oven steam even and prevents dry edges.
- The cheesecake is done when a thermometer in the center reads about sixty five degrees Celsius, because temperature is more reliable than the jiggle test for beginners.