Classic Cheesecake (Print View)
Classic creamy cheesecake with graham crust and optional sour cream topping; chill overnight for best texture.
# What You Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs (about 200 g)
02 - 7 tablespoons unsalted butter, melted (100 g)
03 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
04 - 32 oz cream cheese, softened (900 g)
05 - 1 cup granulated sugar (200 g)
06 - 3 large eggs, brought to room temperature
07 - 1 cup sour cream (240 ml)
08 - 2 teaspoons vanilla extract
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon fresh lemon juice
→ Optional Sour Cream Topping
11 - 1 cup sour cream (240 ml)
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper, ensuring a snug fit.
02 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl until evenly moistened. Press the mixture firmly into the bottom of the prepared pan, creating an even layer. 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, mixing until fully incorporated.
04 - Add the eggs one at a time, beating 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 air bubbles.
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 jiggle.
06 - Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour. This gentle cooling prevents cracks from forming on the surface.
07 - Transfer the cheesecake to a wire rack and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, for the best texture and clean slicing.
08 - For the sour cream topping, whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake just before serving.
# Expert Hints:
01 -
- That impossibly creamy center will make everyone at the table go quiet for a few seconds which is the highest compliment any dessert can receive.
- The crust comes together in under ten minutes and tastes like childhood summers spent eating s'mores by a campfire.
02 -
- Overmixing the batter once the eggs go in introduces air pockets that cause puffing and cracking so mix only until each egg disappears.
- The slow cool down inside the oven with the door cracked is not optional because that gentle temperature drop is what gives you a flat flawless top.
03 -
- Place a roasting pan full of boiling water on the rack below your cheesecake to create steam in the oven and this mimics a water bath without the risk of leaking into your springform pan.
- Do not open the oven door during baking because even a quick peek causes temperature fluctuations that lead to cracks.