Classic Baked Cheesecake

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🍰 Classic Baked Cheesecake

Serves: 10–12

Prep Time: 20 minutes

Bake Time: 55–65 minutes

Chill Time: 4–6 hours (or overnight)

Total Time: ~6–8 hours

🧈 Ingredients

For the crust:

  • 1½ cups (150 g) graham cracker crumbs (or digestive biscuits, crushed)
  • ¼ cup (50 g) granulated sugar
  • 6 tbsp (85 g) unsalted butter, melted

For the filling:

  • 24 oz (680 g) cream cheese, softened (about 3 standard 8-oz blocks)
  • 1 cup (200 g) granulated sugar
  • 1 cup (240 g) sour cream (or Greek yogurt)
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice (optional, for brightness)
  • Pinch of salt

For topping (optional):

  • Fresh berries, fruit compote, or caramel/chocolate sauce

🔪 Instructions

1. Prepare the crust

  1. Preheat oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press firmly into the bottom of a 9-inch (23 cm) springform pan.
  4. Bake for 10 minutes, then set aside to cool slightly.

2. Make the cheesecake filling

  1. In a large mixing bowl, beat the cream cheese on medium speed until smooth (about 2 minutes).
  2. Add sugar and beat until creamy and fluffy.
  3. Mix in sour cream, vanilla, lemon juice, and salt until well combined.
  4. Add eggs, one at a time, beating on low speed after each addition (don’t overmix — this helps prevent cracks).

3. Bake the cheesecake

  1. Pour filling over the cooled crust and smooth the top.
  2. Wrap the bottom of the pan with foil and place it in a large roasting pan.
  3. Pour hot water into the roasting pan to come halfway up the sides (this creates a water bath for even baking).
  4. Bake for 55–65 minutes, or until the edges are set but the center is slightly wobbly.

4. Cool and chill

  1. Turn off the oven, crack the door slightly, and let cheesecake cool inside for 1 hour.
  2. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
  3. Once chilled, remove from pan and transfer to a serving plate.

5. Serve

  • Top with fresh berries, strawberry sauce, caramel drizzle, or a dusting of powdered sugar.
  • Slice with a knife dipped in warm water for clean cuts.

🍓 Topping Ideas

  • Fruit compote: Simmer 1 cup berries + 2 tbsp sugar + 1 tsp lemon juice until thickened. Cool before using.
  • Chocolate ganache: Melt ½ cup chocolate chips + ¼ cup cream; pour over cooled cheesecake.
  • Salted caramel: Drizzle with homemade or store-bought caramel sauce and sprinkle sea salt.

💡 Tips for Perfect Cheesecake

  • Room temperature ingredients = smooth, lump-free filling.
  • Don’t overbeat once eggs are added (to avoid cracks).
  • If cracks appear, top with sour cream layer (½ cup sour cream + 1 tbsp sugar) after baking — bake 10 more minutes, then cool.
  • Always chill fully before slicing — it’s worth the wait!

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