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Chilled classic cheesecake slice with a small optional berry and whipped-cream garnish.

Classic Baked Cheesecake

A classic baked cheesecake with a buttery crumb crust, tangy sour-cream filling, and a gentle water-bath bake. Chill well for smooth, clean slices.
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Prep Time 3 minutes
Cook Time 1 hour 15 minutes
7 hours
Total Time 8 hours 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 658
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker or digestive-biscuit crumbs 200 g
  • 6 tbsp unsalted butter melted (85 g)
  • 2 tbsp granulated sugar 25 g
  • 1/8 tsp fine salt for the crust
  • 3 blocks full-fat brick cream cheese softened (24 oz / 680 g)
  • 1 cup granulated sugar 200 g
  • 3/4 cup full-fat sour cream room temperature (180 g)
  • 3 large eggs room temperature
  • 1 tbsp cornstarch 8 g
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt for the filling
  • 1 tsp lemon zest optional

Equipment

  • 1 9-inch Springform Pan At least 2½ inches deep
  • 1 Food processor or rolling pin Crush the graham crackers/digestive biscuits finely
  • 1 Mixing bowl For the crust and filling
  • 1 Hand mixer or stand mixer Use low speed after adding eggs
  • 1 Rubber spatula Scrape the bowl and smooth the top
  • 1 Roasting pan Large enough to hold the springform for the water bath
  • 2 Sheets heavy-duty foil Wrap pan base and sides with no gaps
  • 1 Kettle Heat the water for the bath
  • 1 Cooling Rack Gradual cooling after the oven rest
  • 1 Thin knife Loosen the warm edge before chilling

Method
 

  1. Heat the oven to 350°F (177°C). Line the base of a 9-inch springform pan with parchment and lightly grease the sides; use a pan at least 2 1/2 inches deep.
  2. Mix the crumbs, crust sugar, 1/8 teaspoon salt, and melted butter until evenly damp. Press firmly over the base and about 1 inch up the sides. Bake for 10 minutes, cool the crust, and lower the oven to 325°F (163°C).
  3. Wrap the outside of the springform pan in two broad layers of heavy-duty foil with no gaps. Set it inside a roasting pan. Bring a kettle of water to a boil; after the pans are on the oven rack, pour hot water into the roasting pan to halfway up the springform pan.
  4. Beat the softened cream cheese on low speed just until smooth, scraping the bowl. Mix in the filling sugar, sour cream, cornstarch, vanilla, 1/4 teaspoon salt, and optional lemon zest. Add the eggs one at a time, mixing only until each disappears.
  5. Pour the filling over the cooled crust. Bake at 325°F (163°C) for about 55 to 70 minutes. The outer 2 inches should look set while the center wobbles softly as one area; it should not look liquid.
  6. Turn off the oven, crack the door open about 1 inch, and leave the cheesecake inside for 45 minutes. Move it to a rack and run a thin knife around the warm edge, leaving the springform ring on.
  7. Once the cheesecake stops steaming, refrigerate it loosely covered for at least 6 hours, preferably overnight. Release the ring when cold. Slice with a warm, clean knife, wiping between cuts.

Notes

Pan and crust: Use a 9-inch springform pan at least 2 1/2 inches deep. Press the crumb base firmly and prebake it so it stays crisp under the filling. Wrap the springform well before using the water bath.
Mixing: Bring cream cheese, sour cream, and eggs to room temperature. Beat the cream cheese until smooth, then mix on low after adding eggs. Stop as soon as each egg is incorporated; do not whip the batter fluffy.
Doneness: Start checking at 55 minutes. The edges should be set and the center should wobble gently as one soft area. A toothpick is not a useful test for custard-style cheesecake.
Cooling: Leave the cheesecake in the switched-off oven with the door cracked for 45 minutes, then move it to a rack. Refrigerate once it stops steaming; do not leave this dairy-and-egg dessert out for hours. Chill at least 6 hours for neat slices.
Storage: Keep covered in the refrigerator for 3 to 4 days. Freeze well-wrapped slices for up to 2 months and thaw in the refrigerator. This formula and its exact baking range still need a real kitchen test before calling it tested.