Classic Baked Cheesecake
A rich, velvety, and perfectly golden baked cheesecake that is the ultimate crowd-pleasing dessert.
Ingredients
- •1 1/2 cups graham cracker crumbs (150g)
- •1/4 cup unsalted butter, melted (55g)
- •24 oz cream cheese, softened (680g)
- •1 cup granulated sugar (200g)
- •1 tsp vanilla extract
- •3 large eggs, room temperature
- •1 cup sour cream (240g)
Instructions
- 1
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- 2
In a medium bowl, combine the graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of the prepared pan.
- 3
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- 4
Add the vanilla extract and sour cream, mixing until well combined.
- 5
Add the eggs one at a time, beating on low speed just until incorporated; do not overmix at this stage to prevent cracks.
- 6
Pour the batter over the crust and smooth the top with a spatula.
- 7
Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
- 8
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- 9
Remove from the oven, run a knife around the edge of the pan, and refrigerate for at least 4 hours before serving.
💡 Chef tips
- Ensure all your ingredients are at room temperature to prevent lumps in the batter.
- To prevent cracks, avoid over-beating the eggs and allow the cake to cool slowly in the oven.
- Store the cheesecake in the refrigerator for up to 5 days; it actually tastes better the next day.
✅ How it should turn out
The finished cheesecake should have a smooth, slightly golden top, a dense and creamy texture, and a rich, tangy flavor that pairs perfectly with the buttery graham cracker crust.