Cheesecake

Ah yes — cheesecake! The creamy, dreamy, melt-in-your-mouth classic. There are tons of variations (New York-style, no-bake, Japanese, ricotta-based, etc.), but here’s a tried-and-true recipe for a classic baked New York-style cheesecake — thick, rich, and silky smooth.

Classic Baked Cheesecake

Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 crackers)

• ¼ cup granulated sugar

• ½ cup (1 stick) unsalted butter, melted

• Pinch of salt

Filling:

• 4 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 4 large eggs

• 1 tablespoon all-purpose flour (optional, helps prevent cracks)

Instructions:

1. Prep the Crust:

• Preheat oven to 325°F (160°C).

• Mix graham crumbs, sugar, melted butter, and salt in a bowl until it feels like wet sand.

• Press firmly into the bottom of a 9-inch springform pan.

• Bake crust for 8–10 minutes. Let cool.

2. Make the Filling:

• Beat cream cheese until smooth and fluffy.

• Add sugar, vanilla, and sour cream. Mix until combined.

• Add eggs one at a time, mixing on low just until incorporated.

• Stir in flour if using.

3. Assemble & Bake:

• Pour filling over the cooled crust.

• Optional: wrap pan in foil and bake in a water bath for extra smoothness.

• Bake for 55–70 minutes, until edges are set and the center has a slight jiggle.

• Turn off the oven, crack the door, and let the cake cool inside for 1 hour.

4. Chill:

• Refrigerate at least 4 hours, preferably overnight.

Topping Ideas:

• Fresh berries or berry compote

• Caramel or chocolate drizzle

• Lemon curd

• Crushed Oreos

• Whipped cream

Want a no-bake version next? Or a flavored twist like matcha, pumpkin, or Nutella?