Classic Cheesecake (Printable)
Silky, rich cheesecake with a buttery graham crust and optional sour cream topping; best chilled overnight.
# What You’ll Need:
→ Graham Cracker Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cream Cheese Filling
04 - 32 ounces cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - 1 cup sour cream
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
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# How To Make It:
01 - Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper, ensuring it lies flat against the base.
02 - Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the texture resembles wet sand. Press the mixture firmly and evenly into 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 well incorporated.
04 - Add the eggs one at a time, beating well after each addition. Blend in the sour cream, vanilla extract, flour, and lemon juice. Mix until just combined—avoid overmixing to prevent air bubbles and cracking.
05 - Pour the filling over 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 when gently shaken.
06 - Turn off the oven, crack the door open, and allow the cheesecake to rest inside for 1 hour. This gradual cooling prevents sudden temperature changes that cause cracks.
07 - Remove the cheesecake from the oven and let it cool to room temperature. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, for the best texture and clean slicing.
08 - Whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake surface just before serving.
# Expert Tips:
01 -
- The crust comes together in five minutes and makes your kitchen smell like a bakery on a Sunday morning.
- That slight wobble in the center when you pull it from the oven is pure magic and guarantees a silky texture.
- It feeds a crowd and tastes even better on day two, making it the smartest dessert to make ahead.
02 -
- Cold cream cheese will leave you with a lumpy batter no matter how long you beat it, so set it out at least two hours ahead.
- Overmixing after adding the eggs incorporates too much air and causes puffing followed by sinking and cracking.
- The cheesecake needs a full four hours in the fridge to set properly, and overnight is genuinely better.
03 -
- Room temperature ingredients are the single most important factor in a smooth, crack free cheesecake.
- The center should still wobble like gelatin when you take it out because residual heat will finish setting it as it cools.