Creamy Baked Cheesecake (Printable)
Rich, creamy baked cheesecake with a buttery graham cracker crust and velvety cream cheese filling.
# What You'll 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
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 Steps:
01 - Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper, ensuring the bottom and sides are fully covered.
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, beat the softened cream cheese and sugar together on medium speed until completely smooth and free of lumps.
04 - Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Fold in the sour cream, flour, vanilla extract, and lemon zest, mixing until the batter is homogeneous. Avoid overmixing.
05 - Pour the filling over the cooled crust. Gently tap the pan on the countertop several times to release any trapped air bubbles.
06 - Bake on the center rack 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 and crack the door open. Allow the cheesecake to cool gradually inside the oven for 1 hour to prevent cracking.
08 - If using the topping, whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the cooled cheesecake surface.
09 - Refrigerate the cheesecake for at least 6 hours, preferably overnight. Before serving, run a thin knife around the pan edges, release the springform ring, slice into portions, and serve chilled.
# Expert Pointers:
01 -
- The crust alone will have you sneaking bites before the filling even goes in.
- It looks like it came from a bakery but the steps are surprisingly manageable once you trust the process.
02 -
- Opening the oven door mid bake to check on it is the fastest way to invite cracks so resist the urge and just trust the timer.
- Overbeating the filling whips too much air into the batter which causes puffing and sinking and cracks every single time.
03 -
- Full fat cream cheese is nonnegotiable because lower fat versions contain more water and will leave you with a spongy texture instead of dense and creamy.
- A water bath wrapped in foil around the springform pan provides gentle even heat and is the single best insurance policy against cracking.