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Baked Cheesecake

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Baked cheesecake, with its luxuriously creamy texture and crumbly graham cracker crust, is a timeless dessert that entices with its rich, dense filling and a delicate balance of sweetness and tang. This classic delight promises a sublime ending to any meal, offering a slice of indulgent satisfaction.

Info

  • Prep Time: About 35-40 Mins
  • Cooking Time: About 1 Hour
  • Cooling Time: About 6 Hours
  • Servings: 8-10 Slices
  • Calories: 500 Kcal

Ingredients

Crust

  • Graham Crackers - 7oz
  • Powdered Sugar - 2-3 Tablespoon
  • Melted Butter - 3 Tablespoon

Base

  • Cream Cheese (Full Fat) - 2 pack (8 oz)
  • Granulated Sugar - 1/2 cup + 1/4 cup
  • Heavy Cream - 1/4 cups
  • Sour Cream - 1 cup
  • All purpose Flour - 2.5 Tablespoon
  • Salt - 1 pinch
  • Vanilla Extract - 1 Teaspoon
  • Egg - 2 whole

Ingredients for Blueberry Topping

  • 1/3 cup water (use 1/4 cup if using frozen berries)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 4 cups fresh or frozen blueberries (16–18 oz)

Steps

Base

  1. Preheat oven to 325F (160C).
  2. Crush the graham crackers into coarse crumbs and mix the powdered sugar and melted butter with it.
  3. Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside in the freezer.

Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Avoid over-beating.
  2. Gradually add the granulated sugar, continuing to mix until fully incorporated.
  3. Add the heavy cream and mix until combined.
  4. Mix in the sour cream, flour, vanilla extract, and salt. Scrape the sides of the bowl and mix again to ensure even blending.
  5. Add the eggs one at a time, mixing on low speed after each addition.
  6. Give the batter a final stir, scraping the sides to ensure a smooth, lump-free consistency.
  7. Pour the batter over the prepared crust in the springform pan.
  8. Wrap the outside of the pan with two layers of foil to prevent leaks during the water bath.
  9. Place the wrapped pan into a large baking dish and pour in about 1 inch of hot water.
  10. Bake at 350°F (180°C) for 1 hour.
  11. Once baked, turn off the oven and leave the cheesecake inside for another hour with the oven door closed.
  12. Remove the cheesecake from the oven and allow it to cool at room temperature. Then cover it with plastic wrap and refrigerate for 6–7 hours (or overnight).
  13. Once chilled and set, carefully un-mold the cheesecake and serve with your preferred toppings—such as berry purée, fresh fruit, or whipped cream.

Notes

  • Ensure all ingredients are at room temperature before use for a smoother texture.
  • Add each ingredient gradually to prevent curdling or lumps.
  • For clean, neat slices, dip your knife in hot water and wipe it between cuts.
  • If using only one block of cream cheese, scale down the other ingredients accordingly and use a 6-inch springform pan for best results.

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