Classic Baked Cheesecake Recipe

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Ingredients

Crust

  • 2 cups graham cracker crumbs (or digestive biscuit crumbs)
  • 1/2 cup melted butter
  • 2 tbsp sugar

Cheesecake Filling

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3 large eggs

Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F (160°C).
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
  3. Stir until all crumbs are evenly moistened.
  4. Press the mixture firmly into the bottom of a springform pan (9-inch).
  5. Bake for 10 minutes, then remove and set aside to cool.

2. Make the Cheesecake Batter

  1. In a large bowl, beat softened cream cheese until smooth and creamy.
  2. Add sugar and continue beating until completely combined.
  3. Mix in the sour cream, lemon juice, and vanilla extract.
  4. Add eggs one at a time, mixing on low speed after each addition.
    • Do not overmix — this keeps the cheesecake smooth and crack-free.

3. Bake the Cheesecake

  1. Pour the filling over the baked crust.
  2. Tap the pan lightly to release air bubbles.
  3. Bake in the preheated oven for 55–70 minutes, or until:
    • The edges are set
    • The center is slightly jiggly
  5. Turn the oven off and let the cheesecake sit inside for 1 hour with the door slightly open.
    • This prevents cracking and keeps it extra creamy.

4. Chill

  1. Remove the cheesecake from the oven and cool completely at room temperature.
  2. Cover and refrigerate for at least 4 hours, preferably overnight.

5. Serve

Slice and enjoy a smooth, dense, velvety cheesecake — just like the one in the image.

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