Classic Creamy Baked Cheesecake
Indulge in a rich and decadent classic creamy baked cheesecake with a buttery biscuit crust. This recipe guarantees a smooth, luscious texture and a delightful flavor that will impress.
Equipment
- 9-inch springform pan
- medium bowl
- heavy-duty aluminum foil
- large bowl
- electric mixer
- larger roasting pan
- wire rack
- knife
Ingredients
For the Crust
- 1.5 cups digestive biscuits or graham crackers finely crushed
- 0.5 cup unsalted butter melted
- 2 tablespoons granulated sugar optional
For the Filling
- 32 ounces cream cheese full-fat, softened at room temperature
- 1.5 cups granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 4 large eggs room temperature
- 0.5 cup sour cream or full-fat Greek yogurt room temperature
- 2 tablespoons all-purpose flour or cornstarch
Instructions
Preheat & Prep
- Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
Make the Crust
- Combine crushed biscuits, melted butter, and optional sugar; press firmly into the springform pan. Bake for 10 minutes, then cool slightly.
Prepare Water Bath (Optional but Recommended)
- Wrap the outside of the springform pan with heavy-duty aluminum foil to prevent water leakage.
Create the Filling
- Beat softened cream cheese with an electric mixer until smooth and creamy for 2-3 minutes.
Add Sweeteners & Flavor
- Gradually add granulated sugar, beating until combined, then mix in vanilla extract and salt.
Incorporate Eggs
- Add eggs one at a time, beating on low speed until just combined after each addition.
Fold in Dairy & Stabilizer
- Gently fold in sour cream (or Greek yogurt) and flour (or cornstarch) until the mixture is smooth.
Pour & Bake
- Pour the cream cheese filling over the par-baked crust in the springform pan.
Water Bath Baking (If using)
- Place the foil-wrapped springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake the Cheesecake
- Bake for 60-75 minutes, until the edges are set, but the center still slightly jiggles.
Cooling Process
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Refrigerate
- Remove from oven and water bath, run a knife around the edge, cool completely on a wire rack, then refrigerate for at least 6-8 hours or overnight.
Notes
For best results, ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature. This helps achieve a smooth, lump-free batter and prevents cracking during baking. The water bath helps to bake the cheesecake evenly and prevent cracks. Do not overmix the batter once eggs are added, as this can incorporate too much air and lead to cracks.