Classic Cheesecake, Creamy & Rich (Printable)
Creamy classic cheesecake on a buttery graham crust, chilled to set and finished with optional sour cream topping.
# What You’ll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Filling
04 - 32 oz cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 cup sour cream
08 - 2 teaspoons vanilla extract
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon fresh lemon juice
→ Topping
11 - 1 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper, ensuring it lies flat.
02 - Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Gradually add the sugar and continue mixing until well incorporated.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Blend in the sour cream, vanilla extract, 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 wobble. 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 completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
07 - Whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake just before serving.
# Expert Advice:
01 -
- The crust comes together in five minutes and smells like a campfire s'more while it bakes, which means your kitchen already feels magical before the filling even goes in.
- That slow oven cooling trick produces a custard so silky you will wonder why restaurants charge fourteen dollars a slice.
02 -
- Opening the oven door during the bake to peek will cause a sudden temperature drop that almost guarantees a cracked center, so trust the timer and walk away.
- Adding the eggs one at a time rather than all at once changed my results permanently, producing a denser, creamier texture with fewer air pockets.
03 -
- Place a roasting pan filled with boiling water on the rack below your cheesecake to create steam in the oven, which prevents cracking better than any other technique I have tried.
- The cheesecake is done when the outer two inches are set but the inner four inches still jiggle slightly when you gently shake the pan, because that center will firm up as it cools.