Fluffy Baked Cheesecake

An elegant and easy-to-make dessert featuring a smooth, creamy filling and a tender cookie crust, perfect for any occasion.

Print Pin

Course: Dessert

Cuisine: American

Keyword: Baked Cheesecake, Cheesecake, creamy, dessert, Fluffy Baked Cheesecake

Prep Time: 20

Cook Time: 1 10

Total Time: 1 30

Servings: 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