Classic Cheesecake (Printable Version)
Velvety cheesecake with a buttery graham crust, baked at 160°C and chilled until firm; serves 12.
# What You Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs (about 200 g)
02 - 7 tbsp unsalted butter, melted (100 g)
03 - 2 tbsp granulated sugar
→ Cream Cheese Filling
04 - 32 oz cream cheese (900 g), softened to room temperature
05 - 1 cup granulated sugar (200 g)
06 - 3 large eggs, room temperature
07 - 1 cup sour cream (240 ml)
08 - 2 tsp vanilla extract
09 - 2 tbsp all-purpose flour
10 - 1 tbsp fresh lemon juice
→ Optional Sour Cream Topping
11 - 1 cup sour cream (240 ml)
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract
# Directions:
01 - Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - Combine graham cracker crumbs, melted butter, and granulated 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 blend in the granulated sugar until fully incorporated.
04 - Add the eggs one at a time, mixing well after each addition. Blend in the sour cream, vanilla extract, all-purpose flour, and lemon juice. Mix until just combined—avoid overmixing to prevent cracks.
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 wobble.
06 - Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent surface cracks.
07 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, before slicing.
08 - Whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake before serving.
# Expert Tips:
01 -
- The crust comes together in minutes and fills your kitchen with that unmistakable toasted graham aroma.
- That signature jiggle in the center when you pull it from the oven is honestly the most satisfying thing you will see all week.
- It tastes like something from a bakery window but requires zero fancy technique, just patience while it chills.
02 -
- Opening the oven door too early causes a sudden temperature drop that almost guarantees a cracked surface.
- Overmixing the batter after adding eggs whips too much air in, which expands during baking and collapses into cracks as it cools.
03 -
- Wrap the outside of your springform pan tightly with heavy duty aluminum foil if baking in a water bath, because even so called leakproof pans can let water seep in and ruin your crust.
- Patience during the chilling step is the single most important factor between a cheesecake that holds its shape and one that collapses into a messy puddle.