Creamy Baked Cheesecake (Printable)
Rich, creamy baked cheesecake with a buttery cookie crust and smooth vanilla filling. A classic American dessert.
# What You'll Need:
→ 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 - 32 oz cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 4 large eggs
07 - ¾ cup sour cream
08 - 3 tablespoons all-purpose flour
09 - 2 teaspoons vanilla extract
10 - Zest of 1 lemon (optional)
→ Topping (Optional)
11 - 1 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How to Cook:
01 - Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper, pressing it flat against the bottom.
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 together 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 a few times to release any trapped air bubbles. Bake 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 oven door open, and leave the cheesecake inside for 1 hour. This slow cooling prevents cracks from forming on the surface.
06 - If using the topping, whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread the mixture evenly over the cooled cheesecake surface.
07 - Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, until fully set and chilled through.
08 - Run a thin knife around the edge of the pan to loosen the sides, then release the springform ring. Slice with a clean, hot knife for clean edges and serve.
# Expert Advice:
01 -
- The contrast between that buttery cookie crust and the impossibly smooth filling will ruin every restaurant cheesecake for you forever.
- It looks like you spent all day on it, but most of the work is just waiting while the oven and fridge do their thing.
02 -
- Opening the oven door during baking is the fastest way to invite cracks, so resist the urge to peek until the timer goes off.
- Underbaking slightly is always better than overbaking because the center continues to set as it chills.
03 -
- Wrap the outside of your springform pan tightly in foil before baking to prevent any water from seeping in if you use a water bath.
- Softened cream cheese is nonnegotiable, so if you forget to take it out early, cut it into small cubes and let it warm up for thirty minutes instead.