Classic Cheesecake (Printable Version)
Creamy cheesecake with a buttery graham crust and optional sour cream topping; chill until set for silky, tangy finish.
# What You'll Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs (about 200 g)
02 - 7 tbsp unsalted butter, melted (100 g)
03 - 2 tbsp granulated sugar
→ Cream Cheese Filling
04 - 32 oz cream cheese, softened (900 g)
05 - 1 cup granulated sugar (200 g)
06 - 3 large eggs, room temperature
07 - 1 cup sour cream (240 ml)
08 - 2 tsp vanilla extract
09 - 2 tbsp all-purpose flour
10 - 1 tbsp lemon juice
→ Sour Cream Topping (Optional)
11 - 1 cup sour cream (240 ml)
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract
# Directions:
01 - Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and set aside.
02 - Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool completely.
03 - Using an electric mixer, beat the softened cream cheese in a large bowl on medium speed until completely smooth and free of lumps. Gradually add the granulated sugar, continuing to mix until well incorporated.
04 - Add the eggs one at a time, beating well after each addition. Blend in the sour cream, vanilla extract, flour, and lemon juice. Mix until just combined—avoid overmixing to prevent cracks.
05 - Pour the filling over the cooled crust and smooth the surface with a spatula. Bake at 325°F for 45 minutes, or until the edges are set but the center retains a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
06 - Remove the cheesecake from the oven and allow it to cool to room temperature. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, for the best set and flavor.
07 - For the optional topping, whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake before slicing and serving.
# Expert Hints:
01 -
- That velvety filling melts on your tongue and makes people close their eyes when they take the first bite.
- The graham crust comes together in five minutes and makes your whole kitchen smell like toasted happiness.
- It looks like it came from a bakery but the steps are surprisingly manageable once you trust the process.
02 -
- Opening the oven door during baking causes sudden temperature changes that almost guarantee a crack across the top.
- The center should wobble like set gelatin when done, not look firm, because it continues cooking from residual heat as it cools.
- Overmixing the batter whips air into it and those bubbles expand and collapse during baking, creating a sunken or cracked surface.
03 -
- Wrap the outside of your springform pan tightly in heavy duty foil and place it in a water bath for the most even, gentle baking possible.
- Room temperature ingredients are not optional advice, they are the single biggest factor between a silky cheesecake and a curdled one.