Creamy Baked Cheesecake (Print version)

Rich, creamy baked cheesecake on a buttery graham cracker crust, chilled to silky perfection.

# What you'll need:

→ 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 (Optional)

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 on the bottom and lightly grease the 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 - Using an electric mixer, beat the softened cream cheese and sugar 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. Gently tap the pan on the counter several times to release any trapped air bubbles. Bake on the center rack for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.
05 - Turn off the oven and crack the door open. Let the cheesecake rest inside the cooling oven for 1 hour to prevent cracking from sudden temperature changes.
06 - If using the topping, whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the surface of the cooled cheesecake.
07 - Cover and refrigerate for at least 6 hours, preferably overnight, until fully set and firm.
08 - Run a thin knife around the edge of the pan to loosen, then release the springform ring. Slice with a clean, hot knife for clean portions and serve.

# Expert suggestions:

01 -
  • The crust doubles as a sturdy foundation and a buttery reward at the bottom of every forkful.
  • Once you master the low and slow bake, you will never fear cheesecake again.
  • It feeds a crowd and actually tastes better on day two, making it the ultimate make ahead dessert.
02 -
  • Overmixing the batter is the number one cause of cracks, so stop the mixer the moment everything is combined.
  • Opening the oven door during baking causes rapid temperature drops that will make the center sink.
  • The cheesecake will continue to set as it chills, so a jiggly center coming out of the oven is exactly what you want.
03 -
  • Place a roasting pan full of boiling water on the rack below the cheesecake to create steam without the risk of a water bath leaking into your pan.
  • Always taste your batter before baking to check the sweetness level, since cream cheese brands vary in tanginess.

Go back