Classic Baked Cheesecake
This is the classic version, the kind with a buttery graham cracker crust and a rich, silky cream cheese filling that bakes up smooth every single time. No fancy techniques, no unusual ingredients, just pure, satisfying comfort in every slice.
Equipment
- 9-inch springform pan
- Stand mixer - Or hand electric mixer
- Large mixing bowl
- Measuring cups
- Measuring spoons
- Rubber spatula
- Parchment paper
- Rolling Pin
- Zip-lock bag - For crushing graham crackers
- Roasting pan - Optional, for water bath
- Aluminum foil - Optional, if using water bath
- Wire cooling rack
- Sharp knife - For slicing
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14–16 full crackers
- 3 tablespoons granulated sugar - 38g
- 6 tablespoons unsalted butter - 85g, melted
Cheesecake Filling
- 4 blocks full-fat brick cream cheese - 32 oz / 900g total, at room temperature
- 1 cup granulated sugar - 200g
- 1 cup full-fat sour cream - 240g, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 3 large eggs - At room temperature
Instructions
- Remove cream cheese, sour cream, and eggs from the fridge 1–2 hours before starting. Preheat oven to 325°F (163°C) and position rack in the center. Grease a 9-inch springform pan and line the bottom and sides with parchment paper.
- Crush graham crackers into fine crumbs using a rolling pin or food processor. In a bowl, combine crumbs with sugar and melted butter until it resembles wet sand. Press firmly into the bottom and slightly up the sides of the prepared pan.
- Bake the crust for 10 minutes until lightly golden. Remove and let cool completely while you prepare the filling.
- In a stand mixer with the paddle attachment, beat room-temperature cream cheese on medium speed for 2–3 minutes until smooth and free of lumps. Add sugar and beat for another 1–2 minutes until creamy.
- Add sour cream, vanilla extract, and lemon juice. Beat on low speed until just combined. Add eggs one at a time, beating on the lowest speed after each addition just until the yolk disappears. Do not over-mix.
- Pour the filling over the cooled crust and smooth the top. Gently tap the pan on the counter to release air bubbles. If using a water bath, wrap the pan in foil and place in a roasting pan with hot water.
- Bake at 325°F (163°C) for 55–70 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. Turn off the oven and let it cool inside with the door cracked for 1 hour.
- Remove the cheesecake from the oven and run a knife around the edge to loosen it. Let it cool completely on a wire rack for 1–2 hours. Cover and refrigerate for at least 6 hours, preferably overnight.
- Release and remove the springform pan sides. For clean slices, dip a sharp knife in warm water and wipe it dry between each cut. Serve chilled or at room temperature for 15–20 minutes.
Notes
- Always use room-temperature ingredients. Cold cream cheese will not blend smoothly and you'll end up with lumps in your filling. Pull everything from the fridge 1–2 hours early.
- Do not over-mix the eggs. Beat each egg in on the lowest speed and stop as soon as it's combined. Extra air from mixing causes puffing and cracking.
- Pre-bake the crust. Skipping this step results in a soggy, soft crust that won't hold up when sliced.
- Don't open the oven door during baking. A sudden drop in temperature causes the cheesecake to crack. Resist the urge to check until you're near the end of the bake time.
- Cool gradually. The slow oven-door-cracked cooling method is just as effective as a water bath for crack prevention.
- Chill overnight. The texture and flavor improve dramatically after a full overnight rest in the fridge.
- Use a sharp knife for slicing. Warm it in hot water and dry between cuts for bakery-style slices.
- Store cheesecake covered in the refrigerator for up to 5 days or freeze for up to 3 months.
- To freeze, chill the cheesecake completely first, then wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator.