Classic Baked Cheesecake Squares – Creamy, Golden, and Irresistibly Soft

Classic Baked Cheesecake Squares – Creamy, Golden, and Irresistibly Soft

Introduction:
Few desserts offer the comforting richness and melt-in-your-mouth texture that a well-made cheesecake does. These Classic Baked Cheesecake Squares are a deesviral favorite—thick, creamy, and perfectly golden around the edges with a soft, velvety center. Whether you’re preparing a treat for a special gathering or craving something indulgent for the weekend, this baked cheesecake recipe delivers elegant results with simple ingredients. It’s all about slow baking, a touch of lemon, and that luscious cream cheese finish that speaks for itself.

Ingredients:

For the Crust:

• 1 1/2 cups digestive biscuits or graham cracker crumbs

• 1/3 cup melted unsalted butter

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• 2 tablespoons sugar

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon pure vanilla extract

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• 1/4 teaspoon salt

• 4 large eggs

• 1 cup sour cream

• 2 tablespoons all-purpose flour

• 1 tablespoon fresh lemon juice (optional, for a hint of brightness)

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Instructions:

1. Prepare the Pan & Oven:
Preheat the oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting later.

2. Make the Crust:
In a medium bowl, combine the crushed biscuits or graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool slightly.

3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add vanilla, salt, and flour, and continue mixing until well combined. Add the eggs one at a time, beating just until incorporated—do not overmix. Fold in the sour cream and lemon juice last, mixing gently until the batter is silky.

4. Assemble and Bake:
Pour the cheesecake filling over the pre-baked crust and smooth the top. Gently tap the pan on the counter to release air bubbles. Bake in the preheated oven for 45–50 minutes or until the edges are slightly puffed and golden but the center still has a slight jiggle.

5. Cool and Chill:
Turn off the oven and crack the door slightly, letting the cheesecake cool inside for 1 hour. Then transfer the pan to the refrigerator and chill for at least 4 hours, or overnight for best results.

6. Slice and Serve:
Once fully chilled, lift the cheesecake from the pan using the parchment handles. Slice into clean squares with a sharp knife, wiping the blade between cuts for perfect edges.

Closing:
These Classic Baked Cheesecake Squares are a slice of heaven—creamy, dense, and lightly golden around the edges with the perfect balance of sweet and tangy. Whether you serve them plain, dusted with powdered sugar, or topped with fresh berries, they never fail to impress. With this easy and elegant recipe from deesviral, every bite feels like a special occasion. Save this recipe—it’s one you’ll come back to again and again.