Classic Baked Cheesecake
Indulge in the creamy decadence of this Classic Baked Cheesecake, a timeless dessert that combines a buttery graham cracker crust with a velvety smooth cream cheese filling. Elevated with a hint of vanilla and a touch of zesty lemon, this cheesecake strikes the perfect balance between rich flavor and light, airy texture. With just a few simple ingredients like sour cream and eggs, this recipe creates a luxurious dessert that’s perfect for any occasion. Baked to perfection with a flawless finish, it achieves that signature gently set center and golden-edged crust. Serve it chilled for a truly irresistible treat that’s as elegant as it is delicious. Ideal for novice bakers and seasoned dessert lovers alike, this easy-to-follow recipe ensures a crowd-pleasing dessert every time. Keywords: baked cheesecake recipe, classic cheesecake, creamy cheesecake, easy dessert recipes.
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Recipe Information
Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter
- 900 grams cream cheese
- 200 grams granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 250 grams sour cream
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (160°C).
Place the graham crackers in a food processor and pulse until fine crumbs form.
Melt the unsalted butter in a small saucepan over low heat.
In a medium bowl, combine the graham cracker crumbs and melted butter, mixing well to ensure the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan, ensuring a flat and even layer. Set aside.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
Gradually add the granulated sugar to the cream cheese, beating until well incorporated.
Add the all-purpose flour and vanilla extract, and mix until smooth.
Add the eggs, one at a time, beating on low speed after each addition until just blended.
Gently fold in the sour cream and lemon zest until the mixture is smooth.
Pour the cream cheese mixture over the prepared crust in the springform pan, spreading evenly.
Gently tap the pan on the counter a few times to release any air bubbles.
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven and leave the door ajar, allowing the cheesecake to cool gradually in the oven for about 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Before serving, carefully run a knife around the edge of the springform pan to loosen the cheesecake, then release and remove the sides of the pan.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
6490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.5 g | 647% | |
| Saturated Fat | 277.3 g | 1386% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 1999 mg | 666% | |
| Sodium | 4068 mg | 177% | |
| Total Carbohydrate | 430.4 g | 157% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 330.4 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1402 mg | 108% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1707 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
