Classic Baked Cheesecake (Thick and Creamy Style)

Prep Time:

30 minutes

Bake Time:

1 hour 15 minutes

Chill Time:

4–6 hours or overnigh

Servings:

12–16 generous squares

Ingredients**

For the Crust:

• 2 cups (200g) graham cracker crumbs (or digestive biscuits, crushed finely)
• ½ cup (115g) melted unsalted butter
• 3 tbsp granulated sugar
• Pinch of salt

For the Cheesecake Filling:

• 900g (about 4 cups) cream cheese, softened to room temperature
• 1¼ cups (250g) granulated sugar
• 1 cup (240g) sour cream
• 1 cup (240ml) heavy cream
• 4 large eggs, room temperature
• 2 tbsp all-purpose flour
• 1 tbsp lemon juice (optional, for a hint of brightness)
• 2 tsp vanilla extract
• Pinch of salt

Instructions**

1. Prepare the Crust

1. Preheat oven to 175°C (350°F).
2. Mix graham crumbs, melted butter, sugar, and salt until evenly combined.
3. Press mixture firmly into the bottom of a lined 9×13-inch (23x33cm) baking pan.
4. Bake for 10 minutes, then let cool while preparing the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat cream cheese on medium speed for 3–4 minutes until smooth and creamy.
2. Add sugar gradually, beating until light and fluffy.
3. Mix in flour, salt, lemon juice, and vanilla.
4. Add eggs one at a time, mixing on low speed after each addition (do not overbeat).
5. Stir in sour cream and heavy cream until mixture is smooth and silky.

3. Bake the Cheesecake

1. Pour the filling evenly over the pre-baked crust.
2. Tap the pan gently to remove air bubbles.
3. Place the pan inside a larger roasting pan, then pour hot water halfway up the sides to create a water bath (this prevents cracking).
4. Bake at 160°C (320°F) for 60–75 minutes, or until the edges are set but the center slightly jiggles.
5. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.

4. Chill and Serve

1. After cooling, cover and refrigerate for at least 4–6 hours, preferably overnight.
2. Cut into thick squares using a hot, clean knife (wipe between cuts).
3. Serve plain or with toppings like fresh berries, caramel, or chocolate drizzle.

History & Notes**

Cheesecake traces back to ancient Greece but evolved into its modern creamy form in New York. The addition of cream cheese gave it a signature rich, velvety texture. Baked cheesecakes are denser and more custardy than no-bake versions.

Benefits**

• High in protein and calcium from cream cheese and eggs
• A great make-ahead dessert for gatherings
• Can be adapted with flavors like lemon, chocolate, or strawberry

For Cheesecake Lovers**

If you adore smooth, creamy desserts with a melt-in-your-mouth texture, this baked cheesecake is heaven. Pair with coffee or tea for a luxurious treat.

Nutrition (per serving, approx.)**

• Calories: 480
• Fat: 33g
• Carbohydrates: 36g
• Protein: 8g
• Sugar: 28g