Classic Cheesecake (Print version)

Creamy, rich cheesecake with a buttery graham crust and optional sour cream topping; best chilled overnight.

# What goes in:

→ 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

→ Optional Sour Cream Topping

11 - 1 cup sour cream
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon vanilla extract

# Cooking steps:

01 - Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
02 - Combine 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 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, mixing until fully incorporated.
04 - Add the eggs one at a time, beating well after each addition. Blend in the sour cream, vanilla extract, flour, and lemon juice. Mix until just combined—avoid overmixing to prevent cracks.
05 - Pour the filling onto the cooled crust and smooth the surface with a spatula. Bake for 45 minutes, or until the edges are set but the center still has a slight jiggle.
06 - Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent surface cracks.
07 - Remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
08 - If using the topping, whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake before slicing and serving.

# Tips from flavorandfeast:

01 -
  • That wobble in the center when it comes out of the oven is pure magic and means you did it right.
  • The crust comes together in five minutes and fills your kitchen with the best smell imaginable.
  • It tastes like something from a bakery but costs a fraction of what you would pay per slice.
02 -
  • Opening the oven door too early or too quickly will cause cracks, so patience is genuinely the most important ingredient here.
  • Cold cream cheese will leave you with a lumpy batter no matter how long you beat it, so set it out at least two hours ahead.
03 -
  • Wrap the outside of the springform pan in heavy duty foil and place it in a water bath for the most even, gentle baking possible.
  • A fingertip pressed gently into the cream cheese should leave an indentation with no resistance when it is ready to mix.

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