Classic Baked Cheesecake Recipe

Introduction

Classic cheesecake is a creamy, rich dessert that’s perfect for any occasion. This baked version offers a smooth texture with a buttery graham cracker crust and a subtly sweet flavor. It’s a timeless favorite that’s sure to impress your family and guests.

Ingredients

• 2 cups finely ground graham cracker crumbs
• ½ cup unsalted butter (melted)
• 32 ounces regular cream cheese (4 blocks, at room temperature)
• 1 ½ cups sugar
• 4 eggs (at room temperature)
• ¾ cup regular sour cream (at room temperature)
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a 9-inch springform pan to form the crust.
2. Step 2: In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy. Gradually add the sugar and continue beating until fully combined.
3. Step 3: Add the eggs one at a time, mixing on low speed just until blended after each addition. Avoid overmixing to keep the cheesecake texture smooth.
4. Step 4: Mix in the sour cream, vanilla extract, and pinch of salt until just incorporated. Scrape down the sides of the bowl as needed.
5. Step 5: Pour the cream cheese mixture over the prepared crust and spread evenly. Tap the pan gently on the counter to release any air bubbles.
6. Step 6: Bake for about 55–65 minutes. The cheesecake should be mostly set but still slightly jiggly in the center. Turn off the oven, crack the door, and let the cheesecake cool inside for about an hour.
7. Step 7: Remove from the oven and chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving. This helps it fully set and develop its classic texture.

Tips & Variations

• Use a water bath during baking to prevent cracking and keep the cheesecake moist and creamy.
• Swap regular sour cream for Greek yogurt for a tangier flavor and lighter texture.
• Add a splash of lemon juice or zest to the filling for a subtle citrus twist.
• Top with fresh berries, fruit compote, or a drizzle of chocolate sauce before serving for extra flair.

Storage

Store cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge. To refresh, let sit at room temperature for 10–15 minutes before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why should ingredients be at room temperature?

Room temperature ingredients blend more smoothly, preventing lumps and ensuring the cheesecake has a creamy, even texture without cracks.

How can I avoid cracks on my cheesecake?

Bake at a low temperature and consider using a water bath to provide gentle heat and moisture. Allow the cheesecake to cool gradually by leaving the oven door slightly open after baking to prevent sudden temperature changes.

Classic Baked Cheesecake Recipe

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4.8 from 144 reviews

Classic baked cheesecake with a creamy, rich filling on a buttery graham cracker crust. This traditional dessert features a smooth, velvety texture with balanced sweetness and subtle hints of vanilla, perfect for any occasion.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 5 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups finely ground graham cracker crumbs
• ½ cup unsalted butter, melted

Filling

• 32 ounces regular cream cheese (4 blocks), at room temperature
• 1 ½ cups sugar
• 4 eggs, at room temperature
• ¾ cup regular sour cream, at room temperature
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan, creating a firm and even crust layer.
2. Make the filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 to 3 minutes. Gradually add sugar, continuing to beat until well incorporated and smooth.
3. Add eggs: Add the eggs one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent air incorporation.
4. Incorporate sour cream and flavoring: Mix in the sour cream, vanilla extract, and a pinch of salt until the batter is smooth and uniform.
5. Pour and bake: Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for about 55 to 70 minutes, or until the edges are set but the center still slightly jiggles when gently shaken.
6. Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, which helps prevent cracking. Remove from oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
7. Serve: Run a knife around the edges to loosen the cheesecake, then carefully remove the springform pan. Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

Notes

• Bringing all dairy ingredients to room temperature helps create a smoother batter and prevents lumps.
• To avoid cracks, do not overbeat the batter and cool cheesecake slowly.
• You can add toppings such as fresh berries, fruit compote, or whipped cream for extra flavor.
• A springform pan is highly recommended for easy release of the cheesecake.
• If you prefer, a water bath can be used during baking for an even creamier texture and to minimize cracking.

Keywords: classic cheesecake, baked cheesecake, creamy cheesecake, dessert, graham cracker crust