Classic Cheesecake (Printable)
Classic creamy cheesecake with graham crust and optional sour cream topping; chill overnight for best texture.
# What You Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs (about 200 g)
02 - 7 tablespoons unsalted butter, melted (100 g)
03 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
04 - 32 oz cream cheese, softened (900 g)
05 - 1 cup granulated sugar (200 g)
06 - 3 large eggs, room temperature
07 - 1 cup sour cream (240 ml)
08 - 2 teaspoons vanilla extract
09 - 2 tablespoons all-purpose flour
10 - 1 tablespoon fresh lemon juice
→ Sour Cream Topping (Optional)
11 - 1 cup sour cream (240 ml)
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How-To:
01 - Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper, ensuring it lies flat against the base.
02 - Combine the graham cracker crumbs, melted butter, and granulated sugar in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly and evenly across the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool completely.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Gradually add the granulated sugar, continuing to mix until fully incorporated.
04 - Add the eggs one at a time, beating well after each addition. Blend in the sour cream, vanilla extract, all-purpose flour, and lemon juice. Mix until just combined—avoid overmixing to prevent air bubbles.
05 - Pour the filling onto 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 to room temperature. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, before serving.
07 - If using the topping, whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread the mixture evenly over the chilled cheesecake just before serving.
# Expert Tips:
01 -
- The filling stays impossibly creamy because of a simple oven technique most people skip entirely.
- That graham cracker crust comes together in five minutes and fills your kitchen with the coziest toasted butter smell.
02 -
- Opening the oven door during baking is the fastest way to create cracks, so resist the urge to peek until the timer goes off.
- The cheesecake will look slightly underdone in the center when you take it out, but it continues cooking as it cools.
03 -
- Cold cream cheese is your enemy and no amount of electric mixer power will save you from the lumps it creates.
- The overnight chill is not optional if you want slices that hold their shape on a plate.