If you’re craving a classic dessert that’s elegant and easy to make, this Fluffy Baked Cheesecake is calling your name! With a smooth, creamy filling and a tender cookie crust, it’s the perfect balance of rich and airy. Serve it plain or dress it up with fruit, sauce, or whipped cream — either way, it’s cheesecake perfection. 😍
📝 Ingredients:
For the crust:
- 1 ½ cups crushed graham crackers or tea biscuits
- 1/4 cup granulated sugar
- 1/3 cup melted butter
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- Zest of 1 lemon (optional, but brightens the flavor!)
👩🍳 Directions:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil (to prevent leaks if using a water bath).
- Make the crust: Mix crushed biscuits with sugar and melted butter. Press evenly into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, then mix in the eggs one at a time.
- Add sour cream, flour, and lemon zest (if using). Beat until just combined — don’t overmix.
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan into a larger baking dish and fill the outer dish with hot water (for a gentle bake).
- Bake for 55–65 minutes, or until the center is almost set and slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate for at least 4 hours, preferably overnight.
💡 Tips & Serving Ideas:
- Top with fresh berries, cherry pie filling, caramel drizzle, or lemon curd 🍓🍒🍋
- Slice with a warm knife for clean edges
- This cheesecake freezes beautifully — wrap slices individually for a sweet treat anytime!
#BakedCheesecake #FluffyAndCreamy #DessertGoals #HomemadeGoodness #CheesecakeLove #SweetTooth 🍰💛
Classic, crowd-pleasing, and totally worth the wait — who’s grabbing the first slice? 🙋♀️🙋♂️
Fluffy Baked Cheesecake
An elegant and easy-to-make dessert featuring a smooth, creamy filling and a tender cookie crust, perfect for any occasion.
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Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 1.5 cups crushed graham crackers or tea biscuits
- 1/4 cup granulated sugar
- 1/3 cup melted butter
For the filling
- 3 packages cream cheese, softened (8 oz each)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 whole lemon (zest only) optional, but brightens the flavor
Instructions
Preparation
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil.
- Make the crust: Mix crushed biscuits with sugar and melted butter. Press evenly into the bottom of the pan.
- Bake for 8–10 minutes, then set aside to cool.
Filling
- In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, then mix in the eggs one at a time.
- Add sour cream, flour, and lemon zest (if using). Beat until just combined — don’t overmix.
- Pour the filling over the cooled crust and smooth the top.
Baking
- Place the springform pan into a larger baking dish and fill the outer dish with hot water.
- Bake for 55–65 minutes, or until the center is almost set and slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Remove from oven and refrigerate for at least 4 hours, preferably overnight.
Notes
Top with fresh berries, cherry pie filling, caramel drizzle, or lemon curd. Slice with a warm knife for clean edges. This cheesecake freezes beautifully — wrap slices individually for a sweet treat anytime!
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Sodium: 300mg | Fiber: 1g | Sugar: 12g
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