This classic baked cheesecake features a creamy, velvety filling with a perfect golden crust. It’s simple to make and perfect for any special occasion or whenever you crave a decadent dessert!
Servings & Timing
Servings: 8–10
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 4 hours (minimum)
Total Time: ~5 hours 15 minutes
Ingredients List
For the crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup heavy cream
Instructions
-
Prepare the crust:
Preheat the oven to 325°F (165°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until fully combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden. Set aside to cool. -
Make the filling:
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Add sugar and vanilla extract, and beat until combined.
Add eggs one at a time, beating well after each addition. Mix until smooth.
Stir in sour cream and heavy cream until fully incorporated. -
Assemble the cheesecake:
Pour the cheesecake filling onto the cooled crust. Smooth the top with a spatula. -
Bake the cheesecake:
Bake in the preheated oven for 50-60 minutes, or until the center is set and a little jiggly. The top should be golden brown.
Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour to avoid cracking. -
Chill:
After the cheesecake has cooled, transfer it to the fridge and chill for at least 4 hours (overnight is best) for the cheesecake to set completely. -
Serve:
Before serving, run a knife around the edges of the springform pan to loosen it. Remove the sides of the pan, slice, and enjoy!
Nutrition (per slice – approximate)
Calories: ~400
Protein: ~6g
Carbs: ~40g
Fat: ~30g
Sugar: ~25g
Benefits
- Classic & Rich: A simple yet indulgent dessert that never goes out of style.
- Creamy Texture: The sour cream and heavy cream make the cheesecake rich and smooth.
- Make-Ahead: This cheesecake stores well in the fridge and tastes even better after a day or two.
Additional Notes
- No Cracks: Cooling the cheesecake slowly in the oven helps prevent cracks on the surface.
- Flavor Variations: Add lemon zest to the filling or top with fruit like berries, caramel, or chocolate ganache for added flavor.
- Dairy-Free Option: Use dairy-free cream cheese and sour cream for a non-dairy cheesecake.
Dietary Info
- High-Protein: Yes (from the cream cheese and eggs)
- Vegetarian: Yes
- Gluten-Free Option: Yes (use gluten-free graham crackers)
Brief Introduction
This classic baked cheesecake is everything you want in a dessert: creamy, rich, and perfectly balanced in sweetness. The smooth, luscious filling paired with the crisp, buttery crust is an unforgettable combination!
Step-by-Step Cooking Guide
- Crust: Press crumbs and bake.
- Filling: Mix cream cheese, sugar, eggs, and cream.
- Bake & Cool: Bake and cool to avoid cracks.
