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)
- •6 tablespoons unsalted butter, melted (85g)
- •24 ounces cream cheese, softened to room temperature (680g)
- •1 cup granulated sugar (200g)
- •1 teaspoon vanilla extract
- •3 large eggs, room temperature
- •1/2 cup sour cream (120ml)
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
Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
- 4
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- 5
Add the vanilla extract and sour cream, mixing until well combined.
- 6
Add the eggs one at a time, mixing on low speed just until incorporated; do not overmix to avoid cracking.
- 7
Pour the batter over the cooled crust and smooth the top with a spatula.
- 8
Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
- 9
Turn off the oven and leave the door slightly ajar, letting the cheesecake cool inside for one hour before transferring to the refrigerator to chill for at least 4 hours.
💡 Chef tips
- Ensure all ingredients are at room temperature before starting to prevent lumps in the batter.
- Run a thin knife around the edge of the pan once the cheesecake has cooled slightly to prevent cracks as it contracts.
- Store the cheesecake covered in the refrigerator for up to 5 days, or freeze it for up to 2 months.
✅ How it should turn out
The finished cheesecake should have a smooth, crack-free top with a dense, creamy texture and a perfectly balanced sweet and tangy flavor.