Classic Cheesecake Recipe - Baked
Coooking Temperature: 150 C/ 300°F / 150°C/ Gas Mark 2
Diet : GF, NF
Calories: 611kcal
Adjust Servings Here: 9 servings
Description
Making your own cheesecake is surprisingly easy. The hardest part is waiting for the thing to chill for a few hours before devouring it. This cheesecake recipe is rich, creamy, and smooth. Baked with cream cheese, sour cream, and eggs over a buttery graham cracker crust.
Ingredients
Crust
- 8 oz (225 g) Graham crackers
- 4 oz (113 g) Butter (½ stick) unsalted, melted
- 4 tablespoon Sugar
Cheesecake filling
- 24 oz (680 g) Cream cheese room temperature
- 1 cups (230 g) Sour cream room temperature
- 1 cups (200 g) Sugar
- 4 tablespoon Cornstarch cornflour
- 4 Eggs large, beaten
- 2 tablespoon Lemon juice
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
- Pre-heat the oven at 350°F / 177°C/ Gas Mark 3
- Prepare pan - Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes. Pro tip - the aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Crust
- Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
- Pour the graham cracker crumbs mixture into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip - pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
- Baked in the oven for 10 minutes. Once baked set aside to cool slightly.
- Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2
Cheesecake filling
- In the bow of a stand mixer, with the paddle attachment on medium speed combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip - the cream cheese must be at room temperature otherwise the batter will be lumpy. If necessary place a warm bowl on top of the cream cheese to help thaw faster.
- Add the eggs one at a time at low speed making sure to incorporate each well. Followed by the lemon juice. Scraping the sides of the bowl. Pro tip - we want each egg to incorporate well but we do not want to incorporate too much air into the batter otherwise the top will crack when baking. So, do not overmix.
- Water bath - Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan. Pro tip - The water will create steam in the oven and prevent the custard-based cheesecake from drying out.
Bake
- Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan. Pro tip - as the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
- Chill the cheesecake for at least 4 hours - preferably overnight. Dust with a few tablespoons of powdered sugar just before serving (optional).
- Enjoy!
Recipe Notes
- Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
- Quality - Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
- Pans - Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake.
- Mixing - Never over-mix a cheesecake batter as this will incorporate air and lead to cracking.
- Crust - bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later.
- Baking - Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
- Cooling - Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
Notes -
- Make-ahead - it is always best to make the cheesecake a day ahead of serving. This cheesecake can be made up to 3 days ahead. It will keep well in the fridge for 5 days. Alternatively, you can freeze this cheesecake for up to 3 months.
- Water bath - A water bath is simply placing the cake pan in a large roasting pan. Then pour hot water into the roasting pan (outside the cake pan). The steam created by the water helps the custard-based cheesecake bake without cracking. Alternatively, you can place another large baking pan with water on the bottom of the oven if you don't have a large roasting pan or are afraid that springform pan may leak.
- Toppings - I am a huge fan of classic cheesecake without anything on it. But, this is a basic cheesecake and can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, mango cheesecake
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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