Classic Baked Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Incorporate sour cream and flavoring: Mix in the sour cream, vanilla extract, and a pinch of salt until the batter is smooth and uniform.
- 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.
- 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.
- 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
Find it online: https://spatulaqueen.com/classic-baked-cheesecake-recipe/
