Classic Baked Cheesecake
A timeless dessert delight with a creamy texture and rich flavor, perfect for special occasions and everyday indulgence.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 6 hours hrs
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal
Crust
- 2 cups graham cracker crumbs This forms the base of your cheesecake, providing a crunchy texture.
- 1/2 cup granulated sugar This sweetens the crust and balances the flavors.
- 1/2 cup unsalted butter, melted This helps bind the crust together and adds richness.
Filling
- 4 packages cream cheese, softened The star of the show! Cream cheese gives the cheesecake its creamy and smooth texture.
- 1 cup granulated sugar This sweetens the filling, making it deliciously rich.
- 1 teaspoon vanilla extract This adds a lovely flavor that complements the cream cheese.
- 4 large eggs Eggs help set the cheesecake and give it structure.
- 1 cup sour cream This adds a tangy flavor and creaminess to the filling.
- 1/4 cup all-purpose flour This helps stabilize the cheesecake and gives it a smooth texture.
Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, 1/2 cup of granulated sugar, and melted butter. Mix until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes and let it cool completely.
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth. Gradually add in 1 cup of granulated sugar, mixing until well combined. Add the vanilla extract and mix until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition. Gently fold in the sour cream and flour until smooth.
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake for 55-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour.
After an hour, remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
Calories: 350kcalProtein: 6gSodium: 300mg
Keyword baked, cheesecake, classic