Baked Cheesecake with Graham Cracker Crust

A Classic Baked Cheesecake

Ever wonder why some desserts have that impossibly dense, smooth texture without a single crack on top? It comes down to how you handle the heat and the air.

A baked Cheesecake should feel rich and heavy, but it still needs to melt in your mouth. This version hits that mark by using a slow bake and a long chill.

You can expect a buttery graham cracker base and a filling that stays creamy. It's a bit of a waiting game, but the result is a professional-style slice.

Recipe Specs

The process takes a few hours of active work and a full night in the fridge. The total time is 11 hours 10 mins to ensure the structure is fully set.

It makes 12 slices. Each slice is dense and rich, so a bit goes a long way.

The Ingredient List

Ingredient Roles

Ingredients Needed

• 1½ cups (180g) crushed graham crackers
• 1/3 cup (65g) granulated sugar Why this? Sweetens the crust
• 6 tbsp (85g) melted unsalted butter
• 32 oz (900g) full-fat cream cheese, at room temperature Why this? Keeps the batter smooth and lump-free
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream, room temperature
• 1 tsp (5ml) pure vanilla extract
• 4 large eggs, room temperature
• 2 tbsp (16g) all-purpose flour

Essential Tools

A 9-inch springform pan is recommended to ensure the cake comes out intact. A large roasting pan is also necessary for the water bath.

Heavy-duty aluminum foil is vital for keeping water away from the crust. To achieve a smooth, professional finish on top, use an offset spatula.

Bringing It Together

Phase 1: Constructing the Foundation

1. Preheat the oven to 160°C (325°F).
2. Mix 1½ cups graham cracker crumbs and 1/3 cup granulated sugar with 6 tbsp melted butter until the texture resembles wet sand.
3. Pack the crumbs into the base and 1 inch up the walls of a 9-inch springform pan, pressing down with a measuring cup for a tight seal.

4. Bake the crust for 10 minutes, then take it out to cool while preparing the filling.

Phase 2: Creating the Smooth Filling

5. In a large bowl, beat 32 oz softened cream cheese and 1 cup granulated sugar on medium-low speed until completely smooth and lump-free.

6. Stir in 1 cup sour cream and 1 tsp vanilla extract, scraping the bowl to ensure a consistent texture.
7. Add 4 eggs one by one, beating on the lowest speed just until combined. Note: Stop mixing immediately once eggs disappear to avoid incorporating too much air.
8. Sift in 2 tbsp all-purpose flour and fold in gently by hand with a spatula.

Phase 3: The Controlled Bake

9. Wrap the exterior of the springform pan in three layers of heavy-duty aluminum foil to keep water from leaking into the base.
10. Pour the batter over the prebaked crust, leveling the top with an offset spatula.

11. Place the pan inside a larger roasting pan and fill the roasting pan with boiling water until it reaches halfway up the side of the cheesecake pan.
12. Bake for 75 to 90 minutes until the outside is firm and slightly risen, yet the center still has a slight, uniform jiggle.

Phase 4: The Patience Phase

13. Deactivate the oven and prop the door open a bit; keep the cake inside for 60 minutes to prevent a sudden drop in temperature.
14. Take the cake out of the oven and water bath, then allow it to cool fully on a wire rack.
15. Cover and refrigerate for at least 8 hours to allow the structure to set fully.

Problems and Solutions

Preventing Surface Cracks

Surface cracks occur when the cake expands too quickly due to air bubbles or cools down too rapidly. To avoid this, mix the eggs on the lowest setting and use the gradual oven-door cooling method outlined in the steps.

Removing Filling Lumps

Lumps typically mean the cream cheese was too cold. Do not over-mix the batter to fix this, as it will incorporate extra air. Instead, ensure all ingredients are fully at room temperature before you begin.

Getting Clean Slices

To achieve a sharp edge, you need a warm blade. Heat your knife in hot water and wipe it clean before each individual slice.

Flavor Variation Ideas

Feel free to top your cheesecake with fresh raspberries or a swirl of salted caramel instead. For a firmer texture, consider this New York cheesecake recipe, which offers a denser crumb.

If you prefer smaller portions, try these cheesecake cookies. To add a bit of brightness, simply fold lemon zest into the batter for a citrusy flavor.

Storing the Leftovers

Keep this Cheesecake in a covered dish in the refrigerator for up to 4 days.

You can freeze individual slices if you can't finish the whole thing. Wrap each slice in parchment paper, then foil, and place them in a freezer bag for up to 3 months. Thaw them in the fridge overnight before eating.

Serving Suggestions

Serve a slice with a handful of fresh blueberries or a few sliced strawberries to cut through the richness. A dollop of whipped cream on the side keeps it classic.

Because it's so dense, a small slice is usually enough. I like it with a cup of strong black coffee to balance the sweetness.

The Technique Behind It

The way you mix the Cheesecake decides if it stays flat or domes.

• Warm Fats: Room temperature cheese blends easier, which avoids grainy lumps.
• Steam Bath: The water bath stops the edges from baking too fast and keeps the temperature stable.
• Slow Mixing: Beating on low speed keeps air out, preventing the top from rising and then collapsing.