Classic Cheesecake (Printable)
Velvety baked cheesecake with buttery graham crust and smooth cream cheese filling, chilled and served with berries.
# What You’ll Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cheesecake Filling
04 - 32 oz (4 packages) cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs
07 - 3/4 cup sour cream
08 - 2 teaspoons vanilla extract
09 - 1/4 cup all-purpose flour
10 - 1/4 teaspoon salt
→ Sour Cream Topping
11 - 1/2 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow to cool slightly.
03 - Beat cream cheese with an electric mixer until completely smooth. Add sugar and continue beating until well combined. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, vanilla extract, flour, and salt until just incorporated — avoid overmixing to prevent cracking.
04 - Pour the filling over the cooled crust. Gently tap the pan on the counter to release trapped air bubbles. Bake for 50 to 60 minutes until the center is slightly set but still has a gentle jiggle.
05 - Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent cracks from forming.
06 - Transfer the cheesecake to a wire rack to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight for the best texture.
07 - Whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake. Slice with a hot, wet knife for clean portions.
# Expert Advice:
01 -
- The secret is the low, slow bake and that one hour rest in a cooling oven, which gives you that dreamy, crack free top without any fuss.
- It freezes beautifully, so you can make it days ahead and simply thaw overnight before your gathering.
02 -
- Overmixing the filling after the eggs are added whips too much air into the batter, and that trapped air expands in the oven and causes cracks.
- The cheesecake will look slightly underdone in the center when you remove it, but carryover heat finishes the job as it cools.
03 -
- Place a roasting pan full of boiling water on the rack below the cheesecake to create steam in the oven, which keeps the top moist and virtually eliminates cracking.
- A hot wet knife is the single best trick for clean, bakery worthy slices, so keep a tall glass of hot water beside your cutting board.