🍰 Classic Baked Cheesecake
🍽️ Serves: 10–12
⏱️ Prep Time: 20 min | Bake Time: 55–70 min | Chill Time: 4+ hours (overnight best)
🧂 Ingredients
For the crust:
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1½ cups graham cracker crumbs (or digestive biscuits)
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1/4 cup granulated sugar
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1/2 cup (115 g) unsalted butter, melted
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Pinch of salt
For the cheesecake filling:
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4 packages (8 oz each / 900 g total) cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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4 large eggs
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2/3 cup sour cream (or Greek yogurt)
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2/3 cup heavy cream
🔪 Instructions
1. Prepare the crust
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Preheat oven to 325°F (160°C).
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Mix graham crumbs, sugar, salt, and melted butter in a bowl.
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Press into the bottom of a 9-inch springform pan. Use the back of a spoon to flatten.
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Bake crust for 10 minutes, then cool slightly.
2. Make the filling
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Beat the cream cheese on medium speed until smooth and creamy (2–3 min).
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Add sugar and vanilla; mix until combined.
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Add eggs one at a time, beating on low and scraping the bowl between each.
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Add sour cream and heavy cream, mixing just until smooth. Do not overmix.
3. Assemble & Bake
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Pour filling over the cooled crust and smooth the top.
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Place springform pan in a larger roasting pan and add hot water halfway up the sides (water bath helps prevent cracks).
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Bake for 55–70 minutes, or until the center is just set but slightly wobbly.
4. Cool & Chill
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Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
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Remove and cool to room temp, then chill at least 4 hours or overnight.
🍓 Serving & Toppings (Optional)
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Serve plain or top with:
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Fresh berries or berry compote
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Chocolate ganache
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Caramel drizzle
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Whipped cream
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🔄 Tips
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Use room temperature ingredients for the smoothest batter.
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Run a knife around the edge after baking to prevent cracks.
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Cheesecake is even better on day two!
Would you like a no-bake version, mini cheesecakes, or something flavored (like chocolate, lemon, or pumpkin)?