Description

This classic baked cheesecake recipe is creamy, smooth, and easy to make. Featuring a buttery graham cracker crust and a rich cream cheese filling, it’s perfect for any dessert occasion. With simple ingredients and straightforward steps, this cheesecake delivers a delicious, velvety texture that melts in your mouth, topped with optional fresh berries or whipped cream for an elegant finish.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons sugar

Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour

Toppings (optional)

Fresh berries
Whipped cream
Fruit sauce

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Instructions

Preheat Oven and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar, and mix until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring no lumps remain. Add the granulated sugar and vanilla extract, and beat until fully incorporated and fluffy.
Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to ensure a smooth batter and to incorporate air for lightness.
Incorporate Sour Cream and Flour: Mix in the sour cream and all-purpose flour until the batter is smooth and uniform in texture, avoiding overmixing to prevent cracks.
Pour and Bake: Pour the prepared filling evenly over the crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the center is almost set but still slightly jiggly when you gently shake the pan.
Cool in Oven: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. This slow cooling helps prevent cracks and ensures a creamy texture.
Refrigerate: Remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to fully set and enhance flavor.
Serve: Before serving, add your choice of optional toppings such as fresh berries, whipped cream, or fruit sauce to complement the rich cheesecake.

Notes

To prevent cracks, avoid overmixing the batter and allow the cheesecake to cool slowly.
Place a pan of hot water on the lower rack of the oven during baking to introduce steam, which helps keep the cheesecake moist and crack-free.
Use room temperature cream cheese for a smoother batter and better texture.
Run a knife along the edges of the cheesecake after baking and cooling to prevent cracks when removing from the pan.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 260mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 6g
Cholesterol: 115mg