Here’s a classic baked cheesecake recipe that’s creamy, smooth, and perfect for beginners or experienced bakers. 🍰✨
🍰 Classic Baked Cheesecake (Creamy & Smooth)
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp sugar
For the filling:
- 4 (8 oz) packages cream cheese, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (optional, for stability)
- 1 tbsp lemon juice (optional, for brightness)
🧁 Directions
1. Prep the pan
- Preheat oven to 325°F (160°C)
- Grease a 9-inch springform pan
- Wrap the bottom with aluminum foil (prevents leaks)
2. Make the crust
- Mix graham crumbs, melted butter, and sugar.
- Press firmly into the bottom of the pan.
- Bake for 8–10 minutes.
- Cool while you make the filling.
3. Make the cheesecake filling
- Beat cream cheese until smooth (no lumps).
- Add sugar and beat until creamy.
- Add eggs one at a time, mixing gently.
- Mix in sour cream, vanilla, and lemon juice.
- Add flour (optional) and mix until smooth.
4. Bake in a water bath (recommended)
- Pour filling into crust.
- Place pan in a larger baking dish.
- Add hot water to the outer pan (about 1 inch deep).
- Bake 50–60 minutes until edges are set but center slightly wobbly.
5. Cool slowly
- Turn off oven and leave cheesecake inside with door slightly open for 1 hour
- Remove and cool to room temperature
- Refrigerate at least 4 hours, ideally overnight
🍓 Optional Toppings
- Fresh berries
- Strawberry sauce
- Caramel
- Chocolate ganache
- Whipped cream
✅ Tips for Perfect Cheesecake
- Use room-temperature cream cheese
- Don’t overmix (prevents cracks)
- Water bath prevents cracks and makes it creamy
- Cool slowly to avoid shrinking
If you want, I can also give you:
✨ Chocolate cheesecake
✨ Oreo cheesecake
✨ No-bake version
✨ Mini cheesecake cups
Just tell me what flavor you want!