Classic Cheesecake (Print Version)
Rich, creamy cheesecake on a buttery graham crust, chilled and finished with sour cream or fresh berries.
# 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, lightly greasing the sides to prevent sticking.
02 - Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl, stirring until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then 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 bubbles.
05 - Pour the filling over the cooled crust, smoothing the surface with a spatula. Bake for 45 minutes, or until the edges are set but the center retains a slight wobble when gently shaken.
06 - Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracking.
07 - Remove the cheesecake from the oven and allow it to reach room temperature. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, until fully set.
08 - Whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake surface just before slicing and serving.
# Insider Tips:
01 -
- The graham cracker crust comes together in minutes and fills your kitchen with the most comforting buttery aroma.
- That slow oven cooling trick yields a perfectly creamy center without a single crack on top.
02 -
- Opening the oven door too early or too quickly guarantees a crack right across the center of your beautiful cheesecake.
- Overmixing the batter after adding the eggs whips in too much air which causes puffing and sinking during baking.
03 -
- Set your cream cheese out the night before so it reaches true room temperature and blends without a single lump.
- A water bath wrapped in heavy duty foil gives you the most even gentle heat and the silkiest results imaginable.