Baked Cheesecake
Why make this recipe
Baked cheesecake is a classic dessert that many people love. It’s creamy, rich, and has a delightful crust. Making your own baked cheesecake can impress your friends and family. Plus, it’s a great treat for celebrations or just to enjoy at home.
How to make Baked Cheesecake
Making a baked cheesecake is easier than you might think. With simple steps and straightforward ingredients, you can create a delicious dessert. Follow the recipe below to bake your perfect cheesecake.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- Add eggs one at a time, mixing after each addition until fully combined.
- Stir in sour cream and flour until smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for about 60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
How to serve Baked Cheesecake
Baked cheesecake is best served chilled. You can slice it into wedges and enjoy it plain or add toppings like fresh fruit, chocolate sauce, or whipped cream. This adds extra flavor and makes it more festive.
How to store Baked Cheesecake
Store leftover cheesecake in the refrigerator. Cover it well with plastic wrap or aluminum foil to keep it fresh. It can last for about 5 days in the fridge. You can also freeze slices for longer storage. Just wrap each slice tightly in plastic wrap and then in foil.
Tips to make Baked Cheesecake
- Make sure all your ingredients are at room temperature for the smoothest batter.
- Avoid overmixing after adding the eggs to prevent cracks.
- If you notice cracks on the surface, you can cover them with toppings to hide them.
- Use a water bath by placing the springform pan in a larger pan with hot water for even baking and moisture.
Variation
You can add flavor variations to the cheesecake by mixing in lemon zest, chocolate chips, or pumpkin puree for seasonal tastes.
FAQs
1. Can I make this cheesecake ahead of time?
Yes, you can make cheesecake a day or two in advance. It tastes even better after chilling in the fridge.
2. Why does my cheesecake crack?
Cracking can happen if the cheesecake is baked at too high a temperature or if it is overmixed. Make sure to mix gently and avoid sudden temperature changes.
3. What can I do with leftover cheesecake?
You can keep leftover cheesecake in the fridge for about 5 days. Use it in desserts or enjoy it as a snack!
Baked Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract and mix well.
- Add eggs one at a time, mixing after each addition until fully combined.
- Stir in sour cream and flour until smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake for about 60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
