Classic Creamy Cheesecake
A rich baked cheesecake with a homemade graham cracker crust and a smooth, creamy center. This version is baked without a water bath and needs plenty of time to cool and chill before slicing.
Print Pin Servings: 12 Slices
Ingredients
Graham Cracker Crust
- 1 1/2 graham cracker crumbs (170g)
- 2 tbsp sugar
- 1 tbsp brown sugar (can substitute white)
- 7 tbsp butter, melted
Cheesecake
- 32 oz cream cheese, softened to room temperature (910g)
- 1 cup sugar (200g)
- 2/3 cup sour cream (160g)
- 1 1/2 tsp vanilla extract
- Salt
- 4 large eggs, room temperature, lightly beaten
Instructions
- Preheat oven to 325F (160C).
- Prepare the graham cracker crust by combining the graham cracker crumbs, sugar, and brown sugar. Stir until evenly mixed. Pour in the melted butter and work it through the crumbs with a fork until thoroughly combined.
- Transfer the crumb mixture to a 9” springform pan. Press it firmly across the bottom and up the sides of the pan. Set aside.
- To prepare the cheesecake filling, place the cream cheese in the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Mix until smooth and creamy, taking care not to over-beat it or incorporate excess air.
- Add the sugar and mix again until the mixture is creamy.
- Add the sour cream, vanilla extract, and salt. Mix until everything is well combined. If using a stand mixer, stop periodically and scrape the sides and bottom of the bowl with a spatula to ensure the mixture is evenly blended.
- Turn the mixer to low speed. Gradually add the lightly beaten eggs one at a time, mixing only until each egg has been incorporated before adding the next. After all four eggs are added, scrape the sides and bottom of the bowl with a spatula and make sure the batter is evenly combined.
- Pour the cheesecake batter into the prepared springform pan. Place the pan on a foil-lined cookie sheet to protect against possible leaks.
- Place the cheesecake on the center rack of the oven and bake at 325F (160C) for 50-60 minutes, or longer as needed. The edges should be slightly puffed and may just begin to develop a light golden color. The center should spring back when touched but should still have a Jello-like jiggle. Avoid over-baking.
- Remove the cheesecake from the oven and leave it to cool on top of the oven for 10 minutes.
- After 10 minutes, carefully run a knife around the inside edge of the springform pan to release the crust from the sides. Leave the springform ring in place.
- Continue cooling the cheesecake for another 1-2 hours, or until it is close to room temperature.
- Transfer the cheesecake to the refrigerator and chill overnight or for at least 6 hours.
- Remove the springform ring just before serving.
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Recipe Notes
- Graham cracker crust: If starting with whole graham crackers, crush them into fine crumbs before measuring.
- Cream cheese: Use brick-style cream cheese rather than spreadable cream cheese sold in tubs.
- Bake time: Baking time can vary depending on the oven, whether the cheesecake is sitting on a baking pan, the color of the springform pan, and the temperature of the ingredients. Begin checking the cheesecake at 50 minutes and continue baking as necessary. It may require as long as 75 minutes.
- Cooling: Cooling the cheesecake gradually helps reduce the chance of cracking. The top of the oven provides a warm place for the initial cooling period after baking.
- Convection ovens: This recipe has not been tested using a convection oven.
- Keep the cheesecake refrigerated. It should not remain at room temperature for more than 4 hours, and less time may be appropriate in particularly warm or humid conditions.
- For longer storage, the chilled cheesecake can be wrapped thoroughly in plastic wrap followed by foil and frozen for several months. Thaw it overnight in the refrigerator before serving.
