A baked cheesecake is a classic dessert that combines a crumbly graham cracker base with a dense, rich cream cheese filling. This version uses a two-step temperature method to bake the cake gently, finishing with a sweetened sour cream topping that adds a slight tang.
The hands-on time is quite short, though it does require a few hours of cooling and chilling. Planning ahead is key, as resting the cheesecake overnight in the fridge sets the texture and flavors.
Why You'll Love This Recipe
- Starting the oven at a high heat before dropping the temperature sets the edges quickly while cooking the center gently.
- Leaving the dessert to cool inside the turned-off oven prevents sudden drafts from causing large cracks on the surface.
- Using full-fat block cream cheese instead of the spreadable tub variety ensures the filling is firm enough to slice.
Ingredients You Need
- Cream cheese: Buy the full-fat blocks wrapped in foil. Tub cream cheese contains too much water and will make the filling runny.
- Graham cracker crumbs: You can buy pre-crushed crumbs or pulse whole sheets in a food processor. Digestive biscuits also work well.
- Sour cream: This adds moisture and a slight tartness to both the filling and the topping. Full-fat yields a richer texture.
- Eggs: These bind the filling together. Bring them to room temperature so they incorporate without the need to overmix.
Exact amounts are in the recipe card below.
How to Make It
Prepare the crust: Start by mixing the crushed graham crackers, melted butter, and sugar. Press the mixture evenly into the bottom of a lined springform pan and bake it briefly to set.
Mix the filling: Beat the softened cream cheese until smooth, then add the dry ingredients followed by the flavorings. Mix in the eggs one at a time, and fold in the sour cream gently to keep the batter airy.
Bake and cool: Pour the batter over the crust and bake at a high heat for a few minutes before dropping the temperature. Once done, let it cool slowly in the oven to prevent cracks.
Add the topping and chill: Whisk the remaining sour cream with a bit of sugar and lemon juice. Spread it over the cooled cheesecake and refrigerate overnight so the dessert can firm up properly.
Baking Tips
- Safe internal temperature for dishes containing eggs is 160°F (71°C). You can check this with an instant-read thermometer.
- Room temperature ingredients blend together much smoother, which helps prevent lumps in your filling.
- Running a thin knife around the edge of the pan before releasing the springform ring will help keep the crust intact.
Serving Ideas
Serve chilled on its own or alongside fresh berries.
Storing and Freezing
Store covered in the refrigerator for up to 5 days. You can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before eating.
FAQ
Why did my cheesecake crack?
Do I need a water bath for this recipe?
Can I make this ahead of time?
Baked Cheesecake
A classic dessert made with a graham cracker crust, a rich cream cheese filling, and a sweetened sour cream topping baked in a springform pan.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 690 minutes
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 6 tbsp (85g) unsalted butter, melted, plus extra for greasing
- 1 1/4 cups (140g) graham cracker crumbs
- 1 tbsp (15g) granulated sugar
- 32 oz (900g) full-fat cream cheese, room temperature
- 1 1/4 cups (250g) granulated sugar
- 3 tbsp (24g) all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2 tsp lemon zest
- 1 1/2 tsp lemon juice
- 3 large eggs plus 1 egg yolk, room temperature
- 3/4 cup (180ml) sour cream, room temperature
- 1 cup (240ml) sour cream (for the topping)
- 1 tbsp (15g) granulated sugar (for the topping)
- 2 tsp lemon juice (for the topping)
Instructions
- Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
- Mix the melted butter, graham cracker crumbs, and 1 tablespoon of sugar in a bowl. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool on a wire rack.
- Increase the oven temperature to 425°F (220°C). In a large bowl, beat the cream cheese on medium-low speed for 2 minutes until smooth.
- Gradually mix in the 1 1/4 cups of sugar, flour, and salt. Switch to a whisk and add the vanilla, lemon zest, and 1 1/2 teaspoons of lemon juice.
- Whisk in the eggs and egg yolk one at a time, mixing just until combined. Gently stir in the 3/4 cup of sour cream.
- Grease the sides of the springform pan with a little melted butter. Pour the filling over the crust and smooth the top. Bake for 10 minutes at 425°F (220°C).
- Lower the oven temperature to 225°F (110°C). Bake for another 45 minutes until the edges are set but the center still wobbles slightly. For food safety, the internal temperature of the cheesecake should reach 160°F (71°C).
- Turn the oven off. Leave the cheesecake in the oven with the door closed for 2 hours to cool gradually.
- In a small bowl, mix the 1 cup of sour cream, 1 tablespoon of sugar, and 2 teaspoons of lemon juice. Spread this over the cooled cheesecake. Cover loosely and chill in the refrigerator for at least 8 hours.
Notes
- Safe internal temperature for dishes containing eggs is 160°F (71°C). You can check this with an instant-read thermometer.
- Room temperature ingredients blend together much smoother, which helps prevent lumps in your filling.
- Running a thin knife around the edge of the pan before releasing the springform ring will help keep the crust intact.
Keywords: baked cheesecake, cream cheese, graham cracker crust, dessert, baking
