Ahhh Cheesecake 🍰—rich, creamy, and totally timeless. Here’s a classic baked cheesecake with a smooth filling and buttery graham cracker crust that never fails.
Classic Cheesecake
Serves: 8–10
Prep time: 20 min
Bake time: 55–65 min
Chill time: 4 hours (or overnight)
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
Filling
- 24 oz (680 g) cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
Instructions
- Preheat oven
- Preheat to 325°F (160°C).
- Make crust
- Mix crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake 10 minutes, then cool.
- Make filling
- Beat cream cheese and sugar until smooth (don’t overmix).
- Add eggs one at a time, mixing gently.
- Mix in sour cream, vanilla, and lemon juice.
- Bake
- Pour filling over crust.
- Bake 55–65 minutes until edges are set and center slightly jiggles.
- Cool slowly
- Turn oven off, crack door, let cheesecake sit 1 hour.
- Refrigerate at least 4 hours or overnight.
- Serve
- Slice and enjoy plain or topped with fruit, caramel, or chocolate.
🔥 Pro Tips
- Room-temp ingredients = smooth cheesecake
- No cracks: Avoid overmixing and cool slowly
- Extra creamy: Add 1/4 cup heavy cream
- Flavor ideas: Strawberry swirl, chocolate, lemon, pumpkin
Want a no-bake cheesecake, mini cheesecakes, or a New York–style ultra-dense version?
