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
Scale
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.
