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Classic Baked Cheesecake
Ingredients:
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- For the Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon or a measuring cup to press it firmly.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
- Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, beating on low speed after each addition just until blended.
- Add the sour cream and flour, and mix until smooth.
- Bake the Cheesecake:
- Pour the cream cheese mixture over the cooled crust.
- Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the center is almost set. The cheesecake should still have a slight wobble in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Cool and Chill:
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
- Serve:
- Run a knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan.
- Slice and serve plain, or with your favorite toppings such as fresh berries, chocolate sauce, or whipped cream.
Enjoy your homemade classic baked cheesecake!
