Description

Indulge in the creamy decadence of this classic Creamy Baked Cheesecake. With a buttery graham cracker crust and a luscious cream cheese filling, this dessert is a true crowd-pleaser.

Ingredients

For the crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

32 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
4 large eggs
2 tablespoons all-purpose flour
1 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil.
Prepare the crust: Mix graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the pan and bake for 10 minutes.
Make the filling: Beat cream cheese until smooth. Add sugar, sour cream, vanilla, flour, and lemon juice. Add eggs one at a time.
Bake: Pour filling over the crust. Place in a roasting dish with water and bake for 55–65 minutes.
Cool and chill: Turn off the oven, crack the door, cool for 1 hour. Refrigerate for at least 4 hours or overnight.
Serve: Remove from pan, slice, and enjoy plain or with fruit topping.

Notes

Avoid overmixing the batter to prevent cracks.
Use a water bath for the smoothest texture.
Cheesecake stores well covered in the fridge for up to 5 days.