There’s nothing quite like a rich and creamy cheesecake, and this baked cheesecake recipe is the perfect way to enjoy it. This classic dessert is made with a graham cracker crust and a rich filling, and it’s sure to please everyone at your next gathering.

Sweet Dreams Are Made of Cheese: Why You Love Baked Cheesecake

There are few desserts as classic and delicious as baked cheesecake. This rich, creamy treat is the perfect ending to any meal, and is sure to satisfy even the most discerning sweet tooth. Here are just a few of the many reasons why I love baked cheesecake:

The flavor. Baked cheesecake is all about the rich, decadent flavor of cream cheese. When paired with a sweet and tangy fruit topping, the flavor is simply irresistible.
The texture. Baked cheesecake has a smooth, velvety texture that is simply heavenly. Each bite just melts in your mouth, leaving you wanting more and more.
The versatility. Baked cheesecake can be dressed up or down to suit any occasion. Whether you’re serving it for a special dinner party or simply as an after-dinner treat, it’s always a hit.
The nostalgia. Baked cheesecake reminds me of childhood indulgences and family gatherings. It’s a classic dessert that always brings back happy memories.
The simplicity. Despite its rich flavor and luxurious texture, baked cheesecake is actually quite simple to make. With just a few ingredients and a little bit of time, you can easily whip up a batch of this delicious treat.

Whether you’re a cheesecake lover or not, I think you’ll be able to appreciate all that this classic dessert has to offer. Give it a try, and I think you’ll be hooked!

Bored with Baked Cheesecake? Try One of These Exciting Variations!

There are so many different ways to make a baked cheesecake, and each one is delicious in its own way. Here are some variations you can try:

Swirl in some fruit jam or preserves for a fruity twist.
Add in chocolate chips or chopped chocolate for a chocolatey cheesecake.
Mix in some crushed cookies or candy for a crunchy cheesecake.
Top the cheesecake with your favorite fruit, nuts, or chocolate for a beautiful and delicious finale.
Make a savory cheesecake by adding in shredded cheese, diced ham, or chopped bacon.
The possibilities are endless, so have fun and experiment!

What is the difference between baked cheesecake and cheesecake?

The difference between baked cheesecake and cheesecake is that baked cheesecake is made with eggs and cheesecake is not. Baked cheesecake is also denser and richer than cheesecake.

What is better no-bake or baked cheesecake?

There are many schools of thought when it comes to cheesecake – some people prefer the classic baked cheesecake while others prefer the no-bake version. So, which is better?

Baked cheesecake is typically denser and creamier than its no-bake counterpart. The baking process also helps to give the cheesecake a lovely, golden brown crust on top. However, baked cheesecakes can be tricky to make and often require a water bath to prevent them from cracking.

No-bake cheesecakes are much easier to make and are often lighter and fluffier than baked cheesecakes. However, they can sometimes be slightly runnier in texture and may not have that classic cheesecake flavor.

So, which is better? It really depends on your personal preference. If you want a classic, rich and creamy cheesecake, then go for the baked version. But if you want something quick and easy, then the no-bake cheesecake is the way to go.

What is the difference between baked cheesecake and New York cheesecake?

There are several differences between baked cheesecake and New York cheesecake. Baked cheesecake is usually made with a graham cracker crust, while New York cheesecake is made with a shortbread crust. Baked cheesecake is also usually denser and richer than New York cheesecake. Finally, baked cheesecake is typically flavored with vanilla, while New York cheesecake is often flavored with lemon.

Do you eat baked cheesecake hot or cold?

There is no right or wrong answer to this question – it is entirely a matter of personal preference! Some people prefer to eat their baked cheesecake hot, straight out of the oven, while others prefer to wait for it to cool down first.

If you like your cheesecake with a gooey, melted center, then you will probably prefer to eat it hot. The heat from the oven will help to soften the center of the cake, making it easier to spoon out and eat.

If you prefer your cheesecake on the firmer side, then you will probably prefer to wait for it to cool down before eating. This will help the cake to set and firm up, making it easier to slice and serve.

So, there you have it – there is no right or wrong answer when it comes to eating baked cheesecake. It all comes down to personal preference!

baked cheesecake

Course: Cake, Desserts

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

660

kcal

Ingredients

Crust
1½ cups graham cracker crumbs,
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
Filling
32 oz cream cheese,
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon lemon zest,
2 teaspoons fresh lemon juice,
¼ teaspoon salt
6 large eggs
½ cup sour cream

Directions

Set an oven rack in the lower middle position and preheat the oven to 375°F. Wrap a 9- or 10-inch springform pan in one large piece of heavy-duty aluminum foil, covering the bottom and extending all the way to the top to avoid seams on the bottom or sides. For added security, repeat with another sheet of foil. Nonstick cooking spray the inside of the pan.
Prepare the crust: Combine the graham cracker crumbs, melted butter, sugar, and salt in a medium mixing bowl. Stir until thoroughly combined. Make an even layer of crumbs on the bottom of the prepared pan. Bake the crust for 10 minutes, or until it is firm. Set the pan aside after removing it from the oven.
To 325°F, lower the oven’s temperature. Boiling water is started in a kettle.
creating the batter Cream cheese, sugar, and flour should be combined in a bowl of an electric mixer with a paddle attachment or beaters. Beat the mixture on medium speed for approximately a minute, or until it is just smooth. To make certain the mixture is well-combined, scrape the bottom and sides of the basin. Salt, vanilla, lemon juice, and zest should all be added. Beat on moderate speed until just blended. One at a time, add the eggs and mix on low speed until combined, scraping the bowl as needed. Incorporate the sour cream. Do not over-mix the batter; just make sure it is uniform.
Check that your oven has cooled to 325°F before placing the cheesecake pan in a large roasting pan. Pour the batter over the crust. Fill the large roasting pan with boiling water to about 1 inch up the side of the cake pan. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the cake is just set. (If the top of the cheesecake becomes too golden near the end, loosely cover it with foil.) The cake should not look liquidy, but it should wobble slightly when nudged; it will continue to cook as it cools. Remove the roasting pan from the oven and place it on a wire rack.
Cool the cheesecake in the water bath for 45 minutes, or until the water is just warm. Discard the foil and remove the springform pan from the water bath. If necessary, run a thin-bladed knife around the edge of the cake to ensure it isn’t sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.