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Baked Cheesecake

Creamy and rich baked cheesecake with a delightful crust, perfect for celebrations or just to enjoy at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs
  • 0.5 cups 1/2 cup unsalted butter, melted
Filling
  • 1 cups 1 cup granulated sugar
  • 32 ounces 4 (8-ounce) packages cream cheese, softened
  • 1 teaspoon 1 teaspoon vanilla extract
  • 4 large 4 large eggs
  • 1 cups 1 cup sour cream
  • 0.25 cups 1/4 cup all-purpose flour

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix graham cracker crumbs and melted butter until combined. Press this mixture into the bottom of a 9-inch springform pan.
Filling
  1. In a large mixing bowl, beat cream cheese and sugar until smooth.
  2. Add vanilla extract and mix well.
  3. Add eggs one at a time, mixing after each addition until fully combined.
  4. Stir in sour cream and flour until smooth.
  5. Pour the cheesecake filling over the crust in the springform pan.
Baking
  1. Bake for about 60 minutes, or until the center is set and slightly jiggly.
  2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
  3. Chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

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. 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. Store leftover cheesecake in the refrigerator for about 5 days.