Description
The best baked cheesecake with velvety cream cheese filling and crisp graham cracker crust. Perfectly set with no cracks thanks to the water bath.
Ingredients
For the Crust:
Graham cracker crumbs
Granulated sugar
Unsalted butter, melted
For the Filling:
Cream cheese, softened
Granulated sugar
Sour cream
Eggs
Vanilla extract
Lemon juice
All-purpose flour (optional)
Instructions
Prepare the Crust: Preheat oven to 325°F (163°C). Grease a springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Set aside.
Make the Filling: Beat softened cream cheese until smooth. Add sugar and mix until combined. Blend in sour cream, eggs (one at a time), vanilla, and lemon juice. Stir in flour if using. Do not overmix.
Bake: Pour filling over crust. Place pan in a water bath. Bake for 1 hour 15 minutes. Turn off oven, crack door, and let sit for 1 hour.
Chill: Refrigerate for at least 6 hours or overnight before serving.
Notes
Use a water bath to prevent cracks.
Do not overmix the batter.
Refrigeration is key for proper texture and slicing.
Serve plain or with fruit toppings, chocolate sauce, or sour cream glaze.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
