Description
This Creamy Baked Cheesecake features a buttery graham cracker crust and a rich, smooth cream cheese filling. Baked to perfection at a low temperature, it offers a luscious texture with lightly golden edges and a slightly jiggly center. Cooling it slowly in the oven prevents cracking, resulting in a perfectly creamy dessert ideal for any special occasion or indulgent treat.
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 your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Set aside while preparing the filling.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until the mixture is smooth and creamy, about 3 to 4 minutes, ensuring no lumps remain.
- Add Vanilla: Mix in the vanilla extract thoroughly to enhance the flavor of the cheesecake filling.
- Incorporate Eggs: Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful to avoid overmixing to maintain a smooth texture.
- Mix in Dairy: Blend in the sour cream and heavy cream until the batter is smooth and well incorporated.
- Assemble Cheesecake: Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly.
- Bake: Bake the cheesecake for 55 to 70 minutes, or until the center is almost set but still slightly jiggly and the edges have a light golden color.
- Cool in Oven: Turn off the oven and crack the door open. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to set completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother batter.
- Do not overmix the eggs to avoid air bubbles and cracks in the cheesecake.
- Slow cooling in the oven helps prevent cracks on the surface.
- Chilling the cheesecake overnight improves texture and flavor.
- A springform pan is ideal for easy removal of the cheesecake.
