Description
This Creamy Baked Cheesecake features a smooth and luscious cream cheese filling atop a buttery graham cracker crust. Baked to perfection and chilled for optimal texture, this classic dessert is rich, creamy, and sure to delight at any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form a compact crust. Set aside.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar for about 3-4 minutes until smooth and creamy, ensuring no lumps remain.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse flavor into the cream cheese mixture.
- Add Eggs: Add eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to maintain a smooth texture.
- Mix in Creams: Blend sour cream and heavy cream into the mixture until smooth and well incorporated, creating a creamy batter.
- Pour Filling: Pour the cream cheese filling evenly over the prepared crust in the springform pan, smoothing the top.
- Bake: Bake the cheesecake for 55-70 minutes or until the center is almost set but still slightly jiggly, while the edges become lightly golden.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and ensure even setting.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set and enhance flavor and texture before serving.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and a lump-free batter.
- Do not overbeat eggs to avoid incorporating too much air, which can cause cracks.
- Cooling the cheesecake gradually inside the oven helps prevent surface cracks.
- Chilling overnight yields the best texture and flavor.
- Use a water bath if desired to further prevent cracking, although it is not required.
