Classic Baked Cheesecake
A classic baked cheesecake starts with a buttery graham cracker crust and a smooth cream cheese filling brightened with a touch of lemon. Slow baking and a gradual cool-down help prevent cracking and give the center its dense, creamy set. Plan for about an hour in the oven plus several hours of chilling before serving.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Oven
- Mixing Bowls
- Rubber spatula
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs finely ground
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
For the Filling:
- 4 packages cream cheese softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- ⅔ cup sour cream full-fat
- 1 teaspoon lemon zest freshly grated
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of the 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then set aside to cool.
Make the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
- Gradually incorporate the granulated sugar and vanilla extract, mixing until well combined.
- Add the eggs, one at a time, beating on low speed just until each is blended. Avoid overmixing to prevent cracks in the cheesecake.
- Stir in the sour cream and lemon zest until just combined.
Assemble and Bake:
- Pour the cream cheese filling over the cooled crust, smoothing the top with a rubber spatula.
- Bake in the preheated oven for 75-80 minutes. The cheesecake is done when the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Chill and Serve:
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.
Notes
- To achieve a crack-free cheesecake, avoid overmixing the batter and allow it to cool gradually in the oven after baking.
- For a citrus twist, add a tablespoon of freshly squeezed lemon juice.
Nutrition
Calories: 627kcalCarbohydrates: 45gProtein: 9gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 199mgSodium: 402mgPotassium: 193mgFiber: 0.4gSugar: 37gVitamin A: 1701IUVitamin C: 0.4mgCalcium: 128mgIron: 1mg
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