Classic Cheesecake (Printable)

Silky baked cheesecake with graham cracker crust and optional sour cream topping; chill for firm, creamy slices.

# What You'll Need:

→ Graham Cracker Crust

01 - 2 cups graham cracker crumbs
02 - 7 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Cheesecake Filling

04 - 32 ounces cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, at room temperature
07 - ¾ cup sour cream
08 - 2 teaspoons vanilla extract
09 - ¼ cup all-purpose flour
10 - ¼ teaspoon salt

→ Sour Cream Topping

11 - ½ cup sour cream
12 - 2 tablespoons powdered sugar
13 - ½ teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 325°F. Grease a 9-inch springform pan and line the base with parchment paper.
02 - Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
03 - Beat cream cheese with an electric mixer until smooth and creamy. Add sugar and beat until fully incorporated. Add eggs one at a time, mixing well after each addition. Blend in sour cream, vanilla, flour, and salt until just combined — avoid overmixing to prevent cracks.
04 - Pour the filling over the cooled crust. Gently tap the pan on the counter to release trapped air bubbles. Bake for 50 to 60 minutes until the center is slightly set but still has a gentle jiggle.
05 - Turn off the oven and crack the door open. Let the cheesecake rest inside the cooling oven for 1 hour to prevent sudden temperature changes that cause cracking.
06 - Transfer the pan to a wire rack to cool completely. Refrigerate for at least 4 hours, preferably overnight, for the best texture and clean slicing.
07 - Whisk together sour cream, powdered sugar, and vanilla until smooth. Spread evenly over the chilled cheesecake before serving.
08 - Use a hot, wet knife to slice clean portions. Dip and wipe the blade between each cut for the neatest results.

# Tips from dashanddishes:

01 -
  • The crust doubles as a guarantee against soggy bottoms because a prebaked graham layer is your best friend here.
  • Cream cheese, sour cream, and a whisper of flour create that dense yet silky slice every bakery charges twelve dollars for.
02 -
  • Overmixing the batter whips air into it and that air expands in the oven, causing the cake to puff, crack, and collapse like a fallen souffle.
  • The slow cooldown inside a cracked oven door is the single most important step for a crack free top, so resist the urge to pull it out early.
03 -
  • Set every cold ingredient out on the counter for at least two hours before starting, because patience at the beginning saves you from a lumpy, uneven batter no amount of extra mixing can fix.
  • Place a roasting pan full of boiling water on the rack below your cheesecake to create steam in the oven, which keeps the top from drying out and cracking without needing a full water bath.

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