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Creamy Baked Cheesecake

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A rich and creamy baked cheesecake with a smooth cream cheese filling over a buttery graham cracker crust. This classic dessert has a velvety texture and balanced sweetness, making it perfect for celebrations or indulgent treats.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 5 hours 15 minutes
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 325°F (160°C) and lightly grease a springform pan.
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Mix until the crumbs are evenly coated.
  4. Press the mixture firmly into the bottom of the springform pan to form the crust.
  5. Bake the crust for 10 minutes, then remove and let it cool slightly.
  6. In a large bowl, beat the softened cream cheese until smooth and creamy.
  7. Add the sugar and mix until fully combined.
  8. Add the eggs one at a time, mixing gently after each addition.
  9. Stir in the sour cream, heavy cream, vanilla extract, lemon juice, and salt until smooth.
  10. Pour the cheesecake filling over the cooled crust and smooth the top.
  11. Bake for 50–60 minutes until the edges are set and the center slightly jiggles.
  12. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  13. Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.

Notes

  • Use room temperature cream cheese for the smoothest texture.
  • Avoid overmixing the batter to reduce the chance of cracks.
  • Let the cheesecake cool slowly in the oven to help prevent cracking.
  • Top with fresh berries, chocolate ganache, caramel sauce, or whipped cream.
  • Digestive biscuits or chocolate cookies can replace graham crackers for the crust.
  • Store cheesecake in the refrigerator for up to 5 days.

Nutrition

Find it online: https://juliameals.com/creamy-baked-cheesecake/