Classic Cheesecake (Printable)
Velvety cream cheese filling on a buttery graham cracker crust, chilled for a silky, stable texture.
# What you need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ 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
→ Topping (Optional)
11 - 1 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
02 - Combine the graham cracker crumbs, melted butter, and sugar in a medium bowl until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps. Gradually add the granulated sugar and continue mixing until well incorporated.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Blend in the sour cream, vanilla extract, flour, and lemon juice. Mix until just combined—avoid overmixing to prevent air bubbles.
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 retains a slight jiggle.
06 - Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This gentle cooling process helps prevent cracks from forming on the surface.
07 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, before serving.
08 - Whisk together the sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake just before serving.
# Expert Tips:
01 -
- The graham cracker crust comes together in minutes and fills your kitchen with that unmistakable buttery, toasted aroma.
- That lingering wobble in the center after baking is your secret signal that the texture will be silky, dense, and absolutely luxurious once chilled.
02 -
- Opening the oven door during baking is the fastest way to invite cracks, so resist the urge to peek until the timer goes off.
- Cold cream cheese is your worst enemy here, so set it out at least two hours before you plan to start mixing.
03 -
- The leftover heat from the cooling oven finishes setting the center gently without overcooking the edges, so never skip that hour long rest.
- A water bath wrapped in foil around the springform pan guarantees even baking and a crack free top, and it is worth the extra effort every single time.