Classic Cheesecake (Printable)
Velvety baked cheesecake with a buttery graham crust and smooth sour cream finish. Chill before serving.
# What You'll Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs (about 200g)
02 - 7 tablespoons unsalted butter, melted (100g)
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 32 oz cream cheese (900g), softened to room temperature
05 - 1 cup granulated sugar (200g)
06 - 3 large eggs, at room temperature
07 - 3/4 cup sour cream (180ml)
08 - 2 teaspoons vanilla extract
09 - 1/4 cup all-purpose flour (30g)
10 - 1/4 teaspoon salt
→ Sour Cream Topping
11 - 1/2 cup sour cream (120ml)
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with butter and line the base with parchment paper, ensuring it sits flat against the bottom.
02 - In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool slightly.
03 - Using an electric mixer on medium speed, beat the softened cream cheese in a large bowl until completely smooth and free of lumps. Add the granulated sugar and continue beating until well combined.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Blend in the sour cream, vanilla extract, flour, and salt, mixing until just incorporated. Avoid overmixing to prevent air pockets.
05 - Pour the filling over the cooled crust, spreading evenly. Gently tap the pan on the counter several times to release trapped air bubbles. Bake for 50 to 60 minutes until the edges are set but the center still has a slight jiggle.
06 - Turn off the oven and crack the door open slightly. Let the cheesecake remain inside for 1 hour to cool gradually, which helps prevent cracking on the surface.
07 - Transfer the cheesecake to a wire rack and let it cool completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, for the best texture and clean slicing.
08 - Whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake. Slice with a hot, wet knife for clean, professional cuts.
# Helpful Tips:
01 -
- The velvety filling sets like a dream once you learn the one crucial trick about oven temperature.
- It feeds a crowd, travels well to potlucks, and tastes even better on day two when the flavors fully meld.
02 -
- Overmixing the filling whips too much air into the batter and causes puffing followed by dramatic cracking.
- Opening the oven door during baking causes sudden temperature shifts that almost guarantee a split surface.
03 -
- Wrap the outside of your springform pan tightly with foil and place it in a water bath for the most even, crack free bake of your life.
- Set cream cheese out the night before so it reaches true room temperature by morning.