A smooth and creamy baked cheesecake that’s easy to make, crack-free, and perfect for any celebration or casual treat.

2 cups graham cracker crumbs

½ cup unsalted butter, melted

4 (8 oz) bricks cream cheese, softened

1¼ cups granulated sugar

¼ cup all-purpose flour

¼ teaspoon salt

2 teaspoons pure vanilla extract

4 large eggs, cold

½ cup plain yogurt or sour cream

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Prepare the crust: Mix graham cracker crumbs and melted butter until it resembles damp sand. Press into the bottom of a springform pan.

Make the filling: Beat cream cheese until smooth. Add sugar, flour, salt, yogurt or sour cream, and vanilla. Mix until fully combined.

Add the eggs: In a separate bowl, crack eggs. With mixer on low, add one at a time, mixing just until incorporated—don’t overmix.

Bake: Pour filling over crust and bake at 325°F for 50–60 minutes, or until edges are set and center still jiggles slightly.

Cool slowly: Turn off oven, leave cheesecake inside for 30 minutes with door closed, then crack door and cool another 30 minutes.

Chill: Transfer to fridge and chill for at least 4–6 hours (overnight preferred) before slicing.

Swap in chocolate cookie crust or swirl in fruit compote for variation.

Mini cheesecakes work great in muffin pans.

Avoid cracks by not overmixing and cooling gradually.

Use room-temperature ingredients for best texture.

Clean slices with a hot, wiped knife between cuts.