Dense, creamy baked cheesecake with a graham cracker crust and tangy cream cheese filling, finished with a sour cream topping.
Bring cream cheese and eggs to room temperature before mixing to ensure a smooth, lump-free filling. Do not overmix once eggs are added; fold them in gently to avoid incorporating excess air, which causes cracks.
Refrigerate at least 8 hours or overnight before serving for best flavor and texture. Wrap the outside of the springform pan with heavy-duty foil before the water bath to prevent water seepage.
Ingredients
Scale
Measurement units
- 6 tablespoons unsalted butter
- graham cracker crumb mixture
- springform pan with crust
- 32 ounces cream cheese
- 3 cup granulated sugar
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- heavy-duty foil
- cheesecake filling
- springform pan with filling
- hot water (approximately 1–2 quarts)
- cheesecake in water bath
- 1 cup sour cream
- cheesecake
- chilled cheesecake
Ingredients
Scale
Measurement units
- 6 tablespoons unsalted butter
- graham cracker crumb mixture
- springform pan with crust
- 32 ounces cream cheese
- 3 cup granulated sugar
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs
- heavy-duty foil
- cheesecake filling
- springform pan with filling
- hot water (approximately 1–2 quarts)
- cheesecake in water bath
- 1 cup sour cream
- cheesecake
- chilled cheesecake
Instructions
Make the crust
Pulse graham cracker crumbs and melted unsalted butter (6 tablespoons), melted together until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the springform pan, using the bottom of a measuring cup to create an even layer.
Bake the crust
Bake the crust at 325°F for 10 minutes until lightly golden.
Remove from the oven and set aside to cool while preparing the filling.
Make the filling
Beat cream cheese (32 ounces), room temperature with an electric mixer on medium speed for 3 minutes until smooth and creamy, scraping down the bowl as needed.
Add granulated sugar (1 cup) and beat for 2 minutes until well combined.
Add vanilla extract (1 teaspoon) and salt (¼ teaspoon), then beat for 1 minute until incorporated.
Add eggs one at a time, beating on low speed for 30 seconds after each addition; do not overmix.
Equipment: Electric mixer
Prepare for water bath and pour filling
Wrap the outside of the springform pan with heavy-duty foil, covering the bottom and sides to prevent water from seeping in.
Pour the filling into the prepared springform pan, smoothing the top with a spatula.
Place the springform pan inside a roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake the cheesecake
Bake at 325°F for 55 minutes until the edges are set but the center jiggles slightly when gently shaken.
Make the sour cream topping
Whisk sour cream (1 cup), granulated sugar (2 tablespoons), and vanilla extract (½ teaspoon) together in a small bowl until smooth.
Add topping and finish baking
Spread the sour cream topping evenly over the hot cheesecake.
Bake for 5 minutes until the topping is set.
Cool gradually
Turn off the oven and crack the door open 4 inches; let the cheesecake, baked rest in the oven for 1 hour.
Remove the cheesecake, baked from the oven and water bath; cool to room temperature on a wire rack for 30 minutes.
Chill and unmold
Run a thin knife around the edges of the cheesecake, cooled to room temperature to release it from the pan sides.
Refrigerate the cheesecake, cooled to room temperature in the springform pan for at least 8 hours or overnight until fully chilled and set.
Remove the foil and release the springform pan latch to unmold the cheesecake.
Before you cook
Cook notes
- • Bring cream cheese and eggs to room temperature before mixing to ensure a smooth, lump-free filling.
- • Do not overmix once eggs are added; fold them in gently to avoid incorporating excess air, which causes cracks.
- • Wrap the outside of the springform pan with heavy-duty foil before the water bath to prevent water seepage.
- • The cheesecake is done when the center jiggles slightly when gently shaken; it will continue to set as it cools.
- • Cool the cheesecake slowly in the oven with the door cracked open for 1 hour to prevent thermal shock and cracking.
- • Refrigerate at least 8 hours or overnight before serving for best flavor and texture.
- • Run a thin knife around the edges after cooling to release the cheesecake from the pan sides and prevent cracking when unmolding.
- • Store covered in the refrigerator for up to 5 days; freezer-friendly for up to 3 months if wrapped well.
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