Classic Baked Cheesecake Recipe

Classic Baked Cheesecake Recipe

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This recipe yields a rich and creamy Classic Baked Cheesecake with a smooth texture and a buttery graham cracker crust. It’s a timeless dessert that’s perfect for any occasion.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs  
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted  

For the Filling:  

  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 large eggs  
  • 1 cup sour cream or heavy cream

Optional Topping:

  • Caramel sauce
  • Crushed cookies (as seen in the image)

Instructions:

  1. Prepare the Crust: Preheat oven to 350°F (1, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 8-10 minutes until lightly golden. Let it cool completely.
  2. Make the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add the sugar and flour, beating until well combined. Stir in the vanilla extract and salt.
  3. Add Eggs and Sour Cream/Cream: Add the eggs one at a time, mixing on low speed until just combined after each addition. Stir in the sour cream or heavy cream until smooth.
  4. Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is just slightly jiggly.
  5. Cool in Oven: Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour to prevent cracking.
  6. Chill the Cheesecake: Remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set firmly.
  7. Add Topping (Optional): If desired, top the chilled cheesecake with caramel sauce and crushed cookies just before serving.
  8. Serve: Run a thin knife around the edge of the cheesecake to loosen it from the pan. Remove the springform pan sides and slice the cheesecake into wedges.

Tips and Notes:

  • Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream/cream are at room temperature for a smooth batter.
  • Don’t Overmix: Avoid overmixing the batter, especially after adding the eggs, to prevent incorporating too much air, which can cause cracking.  
  • Water Bath (Optional): For an even smoother texture, you can bake the cheesecake in a water bath. Wrap the outside of the springform pan in aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
  • Prevent Cracking: Allowing the cheesecake to cool slowly in the oven with the door ajar helps prevent cracking.
  • Storage: Store leftover cheesecake in the refrigerator for up to 5 days.

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