The Ultimate Baked Cheesecake Recipe: Creamy, Dreamy, and Delicious
Are you ready to bake the most incredible cheesecake you've ever tasted? This recipe will guide you through creating a creamy, dreamy, and utterly delicious baked cheesecake that will impress your friends and family. Forget those store-bought versions – this homemade recipe is worth the effort!
Ingredients You'll Need:
This recipe yields a classic 9-inch cheesecake. Feel free to adjust ingredient quantities if you're making a larger or smaller cheesecake.
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 32 ounces (4 packages) cream cheese, softened to room temperature – this is crucial for a smooth texture!
- 1 ¾ cups (350g) granulated sugar
- ¼ cup (60ml) sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (optional, but adds a lovely brightness)
- 4 large eggs, at room temperature
- Pinch of salt
Step-by-Step Baking Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to create an even layer.
- Bake for 8-10 minutes, or until lightly golden. Set aside to cool completely.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar, beating until well combined.
- Beat in the sour cream, vanilla extract, and lemon zest (if using).
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to incorporate everything evenly. Don't overmix!
- Add a pinch of salt.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking).
- Bake for 50-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Oven temperatures vary, so keep a close eye on it!
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracks.
- After an hour, remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
4. Serve and Enjoy!
- Carefully remove the cheesecake from the springform pan.
- Slice and serve chilled. Top with your favorite toppings, such as fresh berries, whipped cream, or a chocolate ganache.
Tips for Cheesecake Success:
- Room Temperature Ingredients: Using room temperature cream cheese and eggs is essential for a smooth, creamy cheesecake.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water Bath: The water bath helps create a moist environment and prevents cracking.
- Slow Cooling: Slow cooling is key to preventing cracks.
This baked cheesecake recipe is a guaranteed crowd-pleaser. With a little patience and attention to detail, you'll create a dessert that is truly unforgettable. Happy baking!
