Creamy Baked Cheesecake (Printable)
Rich, creamy baked cheesecake with a buttery cookie crust and smooth vanilla filling.
# Ingredient List:
→ Crust
01 - 7 oz graham crackers, 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 pure vanilla extract
10 - Zest of 1 lemon (optional)
→ Topping (Optional)
11 - 1 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract
# How to Make:
01 - Preheat 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 set aside to cool slightly.
03 - Beat the softened cream cheese and sugar 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, mixing until just combined. Do not overmix.
04 - Pour the filling over the cooled crust, spreading evenly. Gently tap the pan on the counter several times to release trapped air bubbles. Bake for 50 to 60 minutes, until the edges are set and the center retains a slight jiggle.
05 - Turn off the oven, crack the door open slightly, and let the cheesecake remain inside for 1 hour. This gradual cooling helps prevent cracking.
06 - Whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread the mixture evenly over the cooled cheesecake surface if desired.
07 - Refrigerate the cheesecake for at least 6 hours, preferably overnight, until fully set and chilled through.
08 - Run a thin knife around the edge of the pan to loosen the cheesecake, then release the springform ring. Slice with a clean, warm knife for clean edges and serve.
# Helpful Tips:
01 -
- The crust alone is worth making this for, buttery and crisp against that impossibly smooth filling.
- It looks like it came from a bakery but the method is surprisingly forgiving once you understand a few key moments.
02 -
- Do not skip the overnight chill, cutting into a warm or even room temperature cheesecake will leave you with a gummy, disappointing texture.
- Cold cream cheese is your biggest enemy here, leave it out for at least two hours before starting or you will chase lumps forever.
03 -
- A water bath sounds fussy but it creates the most luxurious, even texture you can imagine, just wrap the pan tightly in foil first.
- Mixing on the lowest speed possible prevents incorporating too much air, which causes puffing and subsequent cracking as it cools.