Classic Cheesecake (Print Version)
Creamy, rich baked cheesecake with a graham crust and optional sour cream topping; chill overnight for best texture.
# What You Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs (about 200 g)
02 - 7 tablespoons unsalted butter, melted (100 g)
03 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
04 - 32 oz cream cheese, softened to room temperature (900 g)
05 - 1 cup granulated sugar (200 g)
06 - 3 large eggs, brought to room temperature
07 - 1 cup sour cream (240 ml)
08 - 2 teaspoons vanilla extract
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon fresh lemon juice
→ Sour Cream Topping (Optional)
11 - 1 cup sour cream (240 ml)
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper, ensuring it sits flat against the base.
02 - Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl, mixing until the crumbs are evenly moistened. Press the mixture firmly and evenly across the bottom of the prepared pan. Bake for 10 minutes, then remove and set aside to cool completely.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps. Gradually add the granulated sugar, continuing to mix until well incorporated.
04 - Add the eggs one at a time, beating well after each addition to ensure even emulsification. Blend in the sour cream, vanilla extract, all-purpose flour, and lemon juice. Mix until just combined—avoid overmixing to prevent air pockets.
05 - Pour the filling over the cooled crust and smooth the surface with a spatula. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour as it gradually cools.
06 - Transfer the cheesecake from the oven and let it come to room temperature. Cover and refrigerate for a minimum of 4 hours, preferably overnight, to allow the filling to fully set and develop its signature dense, creamy texture.
07 - Whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread the mixture evenly over the chilled cheesecake just before serving.
# Expert Tips:
01 -
- The crust locks in that nostalgic graham cracker warmth before the filling even hits it.
- That sour cream layer on top is the kind of detail that makes people ask what your secret is.
02 -
- Overmixing the batter whips too much air into it, which causes puffing and then dramatic cracking as it cools.
- Opening the oven door during baking is the fastest way to invite a temperature shock that ruins the surface.
03 -
- Run a thin knife around the edge of the cheesecake right after it comes out of the oven so it pulls away cleanly as it shrinks during cooling.
- A water bath is optional but wrapping the outside of the pan in heavy duty foil and setting it in a roasting pan of hot water guarantees even baking and a silkier result.