Baked cheesecake is the ultimate creamy, indulgent dessert that combines rich, smooth filling with a buttery graham cracker crust. Unlike no-bake versions, baked cheesecake has more dense, velvety texture that¡¯s simply irresistible. This recipe features classic vanilla cheesecake with a hint of lemon zest for brightness, baked low and slow to ensure a crack-free top. Serve it plain, or top with fresh berries, caramel or chocolate sauce for a dessert that¡¯s perfect for any occasion.
INGREDIENTS
For the crust
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1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
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For filling
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3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tsp lemon zest
1/2 cup sour cream
1/4 cup heavy cream
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INSTRUCTIONS
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1. Prepare the crust
Preheat your oven to 325¡ãF (160¡ãC). In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Mix until the crumbs are coated evenly. Press the mixture in the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 8 to 10 minutes, then set aside to cool.
2. Make filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, and continue to beat until fully combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest. Finally, add the sour cream and heavy cream, and mix until smooth and well-blended.
3. Assemble, and bake
Pour the cheesecake filling over the cooled crust, spreading it out evenly. Tap the pan on the counter a few times to release any air bubbles. Place the springform pan on a baking sheet, and bake in the preheated oven for 55 to 65 minutes or until the center is just set and slightly jiggly.
4. Cool, and chill
Turn the oven off, and crack the oven door slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracks. After an hour, remove the cheesecake, and let it cool completely at room temperature. Once cooled, cover the cheesecake and refrigerate for at least four hours or overnight.
5. Serve
Remove the cheesecake from the springform pan, and slice it in wedges. Serve as is, or garnish with fresh berries, whipped cream or your favorite topping.
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