Description
This creamy baked cheesecake features a rich, smooth cream cheese filling on a buttery graham cracker crust. Classic and easy to make, it’s a perfect dessert for any occasion, offering a delightful balance of sweetness and tanginess with a luscious texture.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture is well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
- Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add 1 cup of granulated sugar, vanilla extract, and lemon juice, mixing until combined. Incorporate the sour cream and all-purpose flour, mixing well to ensure a smooth batter. Add the eggs one at a time, beating on low speed after each addition just until incorporated; avoid overmixing.
- Assemble and Bake: Pour the cream cheese filling over the cooled crust and smooth the surface with a spatula. Gently tap the pan on the counter to release any trapped air bubbles. Bake the cheesecake in the preheated oven for 55 to 65 minutes, or until the center is just set and edges are lightly golden.
- Cool and Chill: When baking is complete, turn off the oven and crack open the door. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove it from the oven and refrigerate for at least 4 hours or preferably overnight to fully set and chill.
- Serve: Before serving, run a knife around the edges of the springform pan to loosen the cheesecake, then remove the sides. Slice the cheesecake cleanly by wiping your knife with a warm, damp cloth between each cut. Serve plain or topped with fresh fruit or fruit compote as desired.
Notes
- Use full-fat cream cheese for the creamiest and richest texture.
- Wipe your knife with a warm, damp cloth between slices for clean, smooth cuts.
- This cheesecake freezes well when wrapped tightly in plastic wrap and foil.
- Allow the cheesecake to cool gradually in the oven to minimize cracks on the surface.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 290mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
