Classic Cheesecake (Printable Version)
Rich, creamy cheesecake with a buttery graham cracker crust, chilled until set. Finish with sour cream or fresh berries.
# What You Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
04 - 32 ounces cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 cup sour cream
08 - 2 teaspoons vanilla extract
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon fresh lemon juice
→ Sour Cream Topping
11 - 1 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
02 - Combine graham cracker crumbs, melted butter, and sugar in a bowl 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.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Gradually add the sugar and continue mixing until well incorporated.
04 - Add the eggs one at a time, beating well after each addition. Blend in the sour cream, vanilla extract, flour, and lemon juice. Mix until just combined, being careful not to overmix.
05 - Pour the filling over the cooled crust and smooth the top with a spatula. Bake at 325°F for 45 minutes, or until the edges are set but the center still has a slight wobble.
06 - Turn off the oven, crack the door open, and let the cheesecake remain inside for 1 hour. This gradual cooling prevents cracks from forming on the surface.
07 - Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, until fully set.
08 - Whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake just before serving.
# Helpful Hints:
01 -
- The crust holds together beautifully without turning rock hard, something I struggled with for years before getting the butter ratio right.
- That slight wobble in the center when you pull it from the oven is the secret to a slice that melts on your tongue rather than turning dense and rubbery.
02 -
- Opening the oven door during baking to peek will cause a sudden temperature drop that almost guarantees a cracked surface.
- Overmixing after adding the eggs introduces too much air into the batter, which makes the cake puff and then collapse as it cools.
03 -
- Place a shallow pan of hot water on the rack below the cheesecake to create a steam bath that keeps the environment moist and prevents surface cracking.
- Grease the sides of the springform pan lightly before adding the filling so the cake can contract naturally as it cools without pulling away and tearing.