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Baked Cheesecake

Plated slice of classic baked cheesecake with a graham cracker base.
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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.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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).
  8. Turn the oven off. Leave the cheesecake in the oven with the door closed for 2 hours to cool gradually.
  9. 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

Find it online: https://recipesbysofia.com/baked-cheesecake/