If you’re on the hunt for a truly unforgettable dessert, then this Classic Baked Cheesecake Recipe is sure to become a beloved favorite in your kitchen. Silky smooth, creamy, and just the right balance of sweet and tangy, this cheesecake combines a golden graham cracker crust with a luscious cream cheese filling that feels like a cozy hug in every bite. Whether you’re planning a special occasion or a simple treat to brighten your day, this recipe delivers a timeless dessert experience that never disappoints.
Ingredients You’ll Need
Gathering some straightforward, pantry-friendly ingredients is all it takes to create this magic. Each component plays an important role—from the buttery crust to the velvety cheese filling—letting you craft a cheesecake that’s as charming as it is delicious.
- Graham cracker crumbs: These provide the classic buttery and slightly sweet base texture for the crust.
- Granulated sugar: Adds just the right sweetness to balance the cream cheese and complement the crust.
- Unsalted butter: Melted butter binds the crust crumbs together and adds rich flavor.
- Cream cheese: The star player, softened for a smooth, luscious filling with the perfect tang.
- Vanilla extract: Enhances the flavor with warm, aromatic notes that elevate every bite.
- Eggs: Helps set and firm up the cheesecake while keeping it tender and creamy.
- Sour cream: Adds a subtle tang and moisture for an irresistibly creamy texture.
- All-purpose flour (optional): For those who want a firmer slice that holds together beautifully.
- Lemon juice (optional): Introduces a fresh citrus kick for extra brightness without overpowering.
How to Make Classic Baked Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan carefully so the cheesecake doesn’t stick – this step is key to achieving that perfect, clean removal later on.
Step 2: Mix and Bake the Crust
Combine the graham cracker crumbs, sugar, and melted butter until every crumb is coated and ready to hold together. Press this mixture firmly and evenly into the base of your prepared pan. Pop it into the oven for 10 minutes to set the crust, then let it cool completely. This warm, toasty foundation will become the irresistible base of your cheesecake.
Step 3: Whip Up the Cream Cheese Filling
In a spacious bowl, beat the cream cheese until impeccably smooth and creamy. Slowly add sugar and vanilla extract, letting them blend thoroughly. Adding the eggs one at a time on low speed ensures a silky texture without overmixing, which can create cracks.
Step 4: Add the Final Ingredients
Gently fold in the sour cream for a luscious finish. If you prefer a denser texture, add flour here, while lemon juice brings a gentle zing to brighten the flavors. This part is where your cheesecake starts truly coming to life.
Step 5: Bake with Care
Pour the creamy filling over your cooled crust and smooth the top with a spatula. Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle. This tenderness promises a melt-in-your-mouth experience once chilled.
Step 6: Cool Gradually to Perfection
After baking, switch off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This clever slow-cooling trick minimizes cracks and keeps your cheesecake looking picture-perfect.
Step 7: Chill and Serve
Once the cheesecake is room temperature, cover and chill it for at least 4 hours or overnight to develop rich flavors and the ideal creamy texture. When you’re ready, loosen the edges with a knife and remove the springform pan before slicing and serving your masterpiece.
How to Serve Classic Baked Cheesecake Recipe
Garnishes
Nothing elevates a classic dessert like the right garnishes. Fresh berries, a drizzle of berry coulis, a generous dollop of whipped cream, or even a sprinkle of toasted nuts add bursts of flavor and texture. Each garnish adds personality and a festive touch that will delight every guest.
Side Dishes
Though the Classic Baked Cheesecake Recipe stands beautifully on its own, pairing it with a light side like a fruity salad or a scoop of ice cream adds contrast and brightness. These sides create a balanced dessert experience without overpowering the cheesecake’s rich flavors.
Creative Ways to Present
Make your cheesecake the star of the table by slicing it cleanly and arranging it on an elegant cake stand or rustic wooden board. Try layering small individual portions into jars with fruit compote or decorative edible flowers for a charming, modern twist that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be tightly covered with plastic wrap or stored in an airtight container in the refrigerator. Proper storage keeps it fresh for up to five days while preserving that creamy, luscious texture you love.
Freezing
This Classic Baked Cheesecake Recipe freezes wonderfully, making it ideal for preparing in advance. Wrap each slice individually in plastic wrap and foil before placing in a freezer bag to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Though cheesecake is typically best served chilled, you can bring it slightly closer to room temperature by letting it sit out for 15 to 20 minutes before serving. Avoid microwaving, as this may alter the texture and cause unwanted melting.
FAQs
Can I use a different type of crust for this Classic Baked Cheesecake Recipe?
Absolutely! While graham cracker crust is traditional and delicious, you can use crushed digestive biscuits, Oreo crumbs, or even a nut-based crust to tailor the cheesecake to your preferences.
Why did my cheesecake crack on top?
Cracks usually happen due to overmixing, overbaking, or rapid temperature changes. Following the step to cool the cheesecake gradually in the oven with the door ajar is a great way to minimize cracking and keep it gorgeous.
Is it necessary to use room temperature eggs?
Yes, room temperature eggs help your filling blend more evenly and prevent lumps, resulting in a smooth and creamy cheesecake filling without uneven textures.
Can I make this cheesecake dairy-free or vegan?
This recipe relies on cream cheese and sour cream for its signature richness, so swapping these ingredients requires specialty dairy-free alternatives and adjusted methods. It’s worth exploring vegan cheesecake recipes designed with alternative ingredients for the best results.
How long should I bake the cheesecake if I use a larger pan?
If you opt for a larger pan, keep an eye on the baking time since it may require less time to set. Start checking around 40 minutes and bake until edges are set and the center slightly jiggles for perfect doneness.
Final Thoughts
There is something truly comforting about a cheesecake that feels both timeless and unforgettable. Trying this Classic Baked Cheesecake Recipe is like welcoming an old friend to your table—one you can always count on to bring smiles and satisfied sighs. Whether it’s your very first cheesecake endeavor or a well-loved dessert ritual, this recipe invites you to savor every rich, creamy, perfectly baked bite. Give it a try and watch how it becomes your go-to for celebrations and cozy nights alike.
Print
Classic Baked Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Classic Baked Cheesecake with a buttery graham cracker crust and a smooth, creamy filling enhanced with vanilla and optional lemon juice. Perfectly baked for a rich, velvety texture and ideal to chill overnight for best flavor and firmness.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs (room temperature)
- 1 cup sour cream
- 1 tablespoon all-purpose flour (optional, for a firmer texture)
- 1 tablespoon lemon juice (optional, for added flavor)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
- Make crust mixture: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix well until combined.
- Form and bake crust: Press the crumb mixture firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.
- Beat cream cheese: In a large bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy.
- Add sugar and vanilla: Gradually add sugar and vanilla extract, mixing until well combined.
- Incorporate eggs: Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent cracks.
- Fold in remaining ingredients: Gently fold in sour cream, and if using, flour and lemon juice until smooth.
- Assemble filling on crust: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake cheesecake: Bake for 50-60 minutes until edges are set and the center is slightly jiggly. It will firm as it cools.
- Cool gradually in oven: Turn off oven and leave cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Cool to room temperature: Remove cheesecake from oven and let cool completely at room temperature.
- Chill overnight: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best firmness and flavor.
- Release from pan: Run a knife around the edge of the springform pan to loosen the cheesecake before removing the sides.
- Serve: Slice into wedges and serve plain or topped with fresh fruit, fruit compote, or whipped cream.
Notes
- Using room temperature cream cheese and eggs helps create a smooth filling.
- Do not overmix the batter to avoid cracks during baking.
- Gradual cooling in the oven prevents the cheesecake from cracking.
- Refrigerating overnight enhances texture and flavor.
- Optional flour adds firmness; lemon juice adds a subtle fresh tang.
