Classic Baked Cheesecake

Nothing beats the creamy, dreamy decadence of a baked cheesecake fresh from your oven. Whether you’re baking for a special occasion or just craving a slice of comfort, this classic dessert delivers every time. In this guide, you’ll get a foolproof recipe, pro tips to nail the perfect texture, and creative ways to make it your own. From preventing cracks to picking the best toppings, we’ve got you covered. Keep reading to master this crowd-pleaser and wow your guests!

Classic Baked Cheesecake Recipe

Let’s dive right into the good stuff: a classic cheesecake recipe that’s rich, creamy, and oh-so-satisfying. This recipe serves 10-12 and uses a 9-inch springform pan. Follow these steps, and you’ll have a showstopper dessert in no time.

Ingredients

You’ll need simple, high-quality ingredients to create this masterpiece. Make sure everything is at room temperature for a smooth filling. Here’s what you’ll need, with metric conversions for precision.

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Step-by-Step Instructions

Follow these steps carefully, and you’ll be slicing into a perfect homemade cheesecake. Don’t rush the process; patience is key. Here’s how to do it.

Prep the Crust: First, preheat your oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until it looks like wet sand. Press the mixture firmly into the bottom and halfway up the sides of a 9-inch springform pan, then bake for 10 minutes. Let it cool while you prep the filling.

Make the Filling: Lower the oven to 325°F (160°C). Beat the cream cheese and sugar with an electric mixer for 2-3 minutes until smooth. Add sour cream, vanilla extract, and lemon juice, mixing until just combined. Then, add eggs one at a time, mixing on low speed to avoid incorporating too much air.

Bake: Wrap the springform pan tightly in two layers of heavy-duty foil to keep water out. Place it in a roasting pan and pour 1 inch of hot water into the roasting pan for a water bath. Bake for 60-75 minutes until the edges are set but the center still jiggles slightly, like Jell-O.

Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove it from the water bath, cool to room temperature for 2 hours, then refrigerate for at least 8 hours. If using the sour cream topping, whisk the ingredients together and spread over the chilled cheesecake before serving.

• Clean Slices: Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts.
• Serve Chilled: For the best texture, keep the cheesecake cold until serving.

Serving Suggestions

Your creamy cheesecake shines on its own, but toppings take it to the next level. Try fresh strawberries, a drizzle of raspberry sauce, or a dollop of whipped cream. For a decadent twist, add caramel or chocolate ganache. 

MORE CHEESECAKE RECIPES: Classic Cheesecake

A perfect baked cheesecake is like a hug on a plate, creamy, comforting, and always a crowd-pleaser

Experiment and find your favorite combo!

Understanding Baked Cheesecake

What Is a Baked Cheesecake?

A baked cheesecake is a rich dessert with a dense, creamy filling made from cream cheese, eggs, and sugar, baked over a crunchy graham cracker crust. Unlike its no-bake cousin, which uses gelatin for structure, this version gets its velvety texture from slow baking. The result is a decadent treat that melts in your mouth. Baked cheesecake is a dessert that rewards patience with decadence. Its versatility makes it perfect for any occasion, from holidays to casual gatherings.

For more on the dairy ingredients that make this dessert so special, check out the benefits of dairy in baking.

The History of Baked Cheesecake

Did you know cheesecake dates back to ancient Greece? Around 230 AD, it was served to athletes at the first Olympics for energy. Fast forward to 1872, when cream cheese was invented in New York, giving us the iconic New York cheesecake. Today, variations like the Basque burnt cheesecake have taken the world by storm. From ancient feasts to modern dessert tables, this treat has a storied past.

Tips and Techniques for Perfect Baked Cheesecake

Essential Tools for Baking Cheesecake

To make a stellar homemade cheesecake, you need the right tools. A 9-inch springform pan is non-negotiable for easy removal. Heavy-duty foil keeps your water bath leak-free, and an electric mixer ensures a lump-free filling. A roasting pan is also key for the water bath. Optionally, a food processor can blitz crumbs faster, and a thermometer checks doneness.

• Springform pan (9- or 10-inch)
• Heavy-duty aluminum foil
• Electric mixer (stand or handheld)
• Roasting pan

How to Prevent Cracks in Your Cheesecake

Cracks are the bane of every baker’s existence, but you can avoid them. First, use a water bath to keep the oven humid and the baking even. Next, don’t overmix the batter, as extra air leads to cracks. After baking, cool the cheesecake slowly in the oven with the door cracked. Cracks don’t affect taste, but a smooth top wows the crowd.

Want to handle your dairy ingredients safely? Visit the FDA’s food safety guidelines for tips.

Choosing the Right Ingredients

Quality ingredients make or break your creamy cheesecake. Stick to full-fat cream cheese, like Philadelphia, for that rich texture. Room-temperature ingredients blend smoothly, so plan ahead. Fresh eggs and pure vanilla extract elevate the flavor. 

Variations and Customizations

Popular Baked Cheesecake Variations

Once you’ve mastered the classic, try these twists to keep things exciting. The New York-style cheesecake is dense and topped with sour cream. For a rustic vibe, the Basque burnt cheesecake has a caramelized top and creamy center. Love chocolate? Add melted chocolate to the filling for a decadent treat. Swirl in raspberry puree for a fruity kick.

Toppings to Elevate Your Cheesecake

Toppings turn your baked cheesecake into a work of art. Fresh berries like strawberries or blueberries add vibrant color. Drizzle caramel or chocolate ganache for indulgence, or whip up a quick berry compote. Crushed nuts bring crunch. Try these five-minute topping ideas: raspberry sauce, lemon curd, or whipped cream.

• Raspberry Sauce: Simmer raspberries with sugar and strain.
• Chocolate Ganache: Melt dark chocolate with cream.
• Whipped Cream: Whip heavy cream with powdered sugar.

Common Cheesecake Baking Mistakes and Fixes

Mistakes happen, but you can fix them. If your cheesecake cracks, you likely skipped the water bath or cooled it too fast, next time, cool it in the oven. A soggy crust? Double-wrap your foil to keep water out. If the center’s underbaked, check at 50 minutes and extend the time. Mistakes happen, learn from them to perfect your next cheesecake.

How to Store and Freeze Baked Cheesecake

Keep your homemade cheesecake fresh with proper storage. Refrigerate it in an airtight container for up to 5 days. To freeze, wrap it tightly in plastic wrap and foil; it’ll last 3 months. Thaw overnight in the fridge before serving. Freezing lets you enjoy cheesecake anytime, plan ahead!

Nutritional Breakdown of Baked Cheesecake

A slice of baked cheesecake (1/12 of a 9-inch cake) packs about 500 calories, 36g fat, 32g carbs, and 8g protein. It’s high in saturated fat and sugar but offers calcium and protein from dairy. Moderation is key for this indulgent treat. For more details, check out detailed nutritional data for cheesecake ingredients.

Healthier Cheesecake Alternatives

Want a lighter creamy cheesecake? Swap sour cream for Greek yogurt to cut fat. Use part ricotta instead of cream cheese for a lighter texture. Reduce sugar or try honey for a natural sweetener. These tweaks keep the flavor but ease the guilt.

• Greek Yogurt: Adds tang, cuts fat.
• Ricotta: Lighter texture, fewer calories.
• Honey: Natural sweetness, less processed.

Classic Baked Cheesecake

Print Recipe

This is a truly stunning cheesecake, a timeless classic you’ll cherish for years to come!

P.S. No need for a complicated water bath. Simply bake it low and slow, then let it cool gently in the oven to prevent cracks.

• Author: Claire Ellis
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1hr 15mins
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Biscuit Base

200g (7 oz) Arnott’s Marie crackers or other plain biscuits (Australia) or 28 graham cracker squares (see Note 1)

120g (8 tablespoons) unsalted butter, melted

Cheesecake Filling

500g (1 lb) cream cheese, softened (see Note 2)

2 tablespoons all-purpose (plain) flour

1 teaspoon pure vanilla extract

½ cup full-fat sour cream

1½ cups caster sugar (superfine sugar)

Zest of 1 lemon

3 large eggs, at room temperature

Toppings

Fresh strawberries, blueberries, and raspberries

Icing sugar (powdered sugar), for dusting

Instructions

Preparation: Preheat oven to 160°C (320°F) standard or 140°C (295°F) fan. Prepare a 20cm (8″) springform pan by flipping the base upside down, lining it with parchment paper, and buttering the sides.

Cheesecake Biscuit Base: Break biscuits into pieces and pulse into fine crumbs. Add melted butter and pulse again until the texture resembles wet sand. Press firmly into the base and up the sides of the pan using a flat object. Set aside.

Filling: Beat cream cheese until smooth (about 30 seconds). Add flour and mix briefly. Add vanilla, sour cream, sugar, and lemon zest; beat just until combined. Add eggs one at a time, mixing briefly after each.

Bake: Pour filling into the crust. Bake for about 55 minutes until lightly golden and the center jiggles slightly. Cool in the oven with the door open 20 cm (8″). Chill in the fridge for at least 4 hours.

Serve: Remove the springform sides. Slide the cheesecake off the base and paper. Top with fresh berries and dust with icing sugar before serving.

Notes

Biscuits: Use any plain sweet crackers, Marie Crackers, Arrowroot, Nice (Australia), Graham Crackers (US, 28 squares), or Digestives (UK). Crumbs should resemble wet sand and hold firmly when pressed. Adjust with more butter if needed.

Cream Cheese: If only spreadable cream cheese is available, omit the sour cream.

Lemon Juice or Water: Use water instead of lemon juice if the strawberries are already very sweet.

Invert the Pan: Flip the springform base upside down to avoid the ridge, making it easier to slide the cheesecake onto a serving plate without breaking the crust.

Making Crumbs: No food processor? Crush the biscuits in a ziplock bag using a rolling pin or heavy can.

Cooling the Cheesecake: Leave the cheesecake to cool in the oven with the door slightly open, this helps prevent cracks.

Measurement Differences: Cup and spoon sizes vary slightly across countries, but this recipe works well with both US and Australian measurements. Graham cracker crusts turn out a little crunchier than those made with Marie crackers, both are delicious!

Nutrition

• Serving Size: 1
• Calories: 408 kcal
• Sugar: 30g
• Sodium: 255mg
• Fat: 25g
• Saturated Fat: 14g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 40g
• Fiber: 1 g
• Protein: 5g
• Cholesterol: 108mg

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Frequently Asked Questions About Baked Cheesecake

Why Baked Cheesecake Is Worth the Effort

A baked cheesecake is more than a dessert, it’s a labor of love that delivers creamy, dreamy results. With its versatile flavors and endless topping options, it’s perfect for any occasion. Grab your springform pan, follow our recipe, and bake this classic today, your taste buds will thank you! Share your favorite toppings in the comments below. Happy baking!