Golden Crust Baked Cheesecake Recipe

Golden Crust Baked Cheesecake Recipe

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This baked cheesecake is a celebration of texture, richness, and simplicity. With its thick, crumbly crust, velvety cream cheese filling, and golden-brown top layer, it’s the kind of dessert that commands attention at any gathering. Unlike no-bake versions, this cheesecake is oven-baked to achieve a dense yet creamy interior and a slightly caramelized surface that adds depth and character. The crust, made from crushed biscuits and butter, provides a satisfying crunch that contrasts beautifully with the smooth filling.

The flavor is classic—sweet, tangy, and indulgent—without being overpowering. It’s the kind of dessert that pairs well with fresh fruit, a drizzle of caramel, or simply a cup of coffee. Whether served chilled or at room temperature, each slice delivers a luxurious mouthfeel and a comforting finish. This recipe is designed to be straightforward yet impressive, perfect for both novice bakers and seasoned dessert lovers. It’s a timeless treat that never goes out of style.

INGREDIENTS:

For the crust:

  • 2 cups digestive biscuits or graham crackers, crushed
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for extra sweetness)
  • ¼ teaspoon ground cinnamon (optional, for warmth)

For the filling:

  • 900 grams cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • Zest of 1 lemon (optional, for brightness)
  • Pinch of salt

For the topping (optional):

  • ¼ cup crushed biscuit crumbs
  • 1 tablespoon sugar
  • 1 tablespoon melted butter

INSTRUCTION:

Prepare the crust:

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, combine crushed biscuits, melted butter, sugar, and cinnamon. Stir until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of the pan, using the back of a spoon or a flat-bottomed glass to compact it evenly.
  4. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.

Make the filling:

  1. In a large bowl, beat the softened cream cheese until smooth and lump-free. This step is crucial for a silky texture.
  2. Add sugar and beat again until fully incorporated.
  3. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  4. Stir in sour cream, vanilla extract, flour, lemon zest, and salt. Mix until smooth but avoid overbeating, which can introduce air bubbles.
  5. Pour the filling over the cooled crust and smooth the top with a spatula.

Add the topping (optional):

  1. In a small bowl, mix crushed biscuit crumbs, sugar, and melted butter. Sprinkle evenly over the cheesecake filling for a golden, crumbly finish.

Bake the cheesecake:

  1. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. This water bath helps prevent cracking.
  2. Bake for 60–70 minutes, or until the edges are set and the center still has a slight wobble.
  3. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent surface cracks.
  4. Remove from the oven and water bath. Let cool completely at room temperature.
  5. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors and texture to develop.

Serve:

  1. Run a knife around the edge of the pan before releasing the springform. Transfer the cheesecake to a serving plate.
  2. Slice with a warm knife for clean cuts. Serve plain or with fresh berries, whipped cream, or a drizzle of honey.

SERVINGS:

This recipe yields 12 generous slices. Perfect for a dinner party, celebration, or weekend indulgence.

NOTE:

  • Room temperature ingredients matter. Cream cheese, eggs, and sour cream should be at room temperature to ensure a smooth, lump-free filling.
  • Avoid overmixing. Overbeating the batter can incorporate air, leading to cracks or a puffed surface. Mix just until combined.
  • Water bath is optional but recommended. It creates a moist baking environment that helps the cheesecake bake evenly and prevents cracking.
  • Cooling is key. Sudden temperature changes can cause the cheesecake to crack. Let it cool gradually in the oven, then at room temperature before chilling.
  • Storage tips: Cheesecake can be stored in the refrigerator for up to 5 days. Cover loosely with foil or plastic wrap to prevent drying out.
  • Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
  • Flavor variations: Add a swirl of fruit puree, chocolate ganache, or caramel before baking for a twist. You can also infuse the filling with spices like cardamom or espresso powder.
  • Crust alternatives: Try using chocolate cookies, shortbread, or oat biscuits for different flavor profiles. Adjust butter quantity based on the dryness of the crumbs.
  • Presentation tip: For a clean look, wipe the knife between each slice. Garnish with mint leaves or citrus zest for a fresh touch.

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