Description
This Creamy Baked Cheesecake features a rich and smooth cream cheese filling with a buttery graham cracker crust. Baked to perfection and cooled slowly, it ensures a velvety texture with a lightly golden crust, perfect for any special occasion or indulgent dessert craving.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
Instructions
- Preheat oven: Preheat the oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even and compact crust. Set aside.
- Beat cream cheese and sugar: In a large mixing bowl, beat softened cream cheese with 1 cup of granulated sugar until smooth and creamy, roughly 3-4 minutes to remove any lumps and incorporate air.
- Add vanilla: Mix in the vanilla extract thoroughly to infuse flavor evenly throughout the batter.
- Add eggs: Add the eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing to prevent incorporating excess air which could cause cracking.
- Incorporate creams: Mix in the sour cream and heavy cream until the batter is smooth and homogenous, ensuring a rich and moist texture.
- Assemble: Pour the cream cheese mixture over the prepared crust in the springform pan, spreading evenly.
- Bake: Bake the cheesecake for 55-70 minutes until the center is almost set but still slightly jiggly and the edges turn a light golden color.
- Cool in oven: Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour to prevent cracks by gradual temperature change.
- Chill: Remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight to fully set and enhance flavors before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Avoid overmixing eggs to prevent cracks and dense texture.
- Cooling the cheesecake gradually in the oven prevents cracking.
- Chilling overnight intensifies the creamy texture and flavor.
- Use a springform pan for easy removal of the cheesecake.
