Classic Baked Cheesecake Recipe

The New York-style baked cheesecake is a classic dessert for a reason. With its simple crust, scrumptious filling, and easy preparation, this cheesecake is a must in any budding baker's repertoire. This recipe, from Ksenia Prints of international recipe blog At the Immigrant's Table, creates a very approachable cheesecake base with graham cracker crumbs and melted butter. 

The rest of this classic baked cheesecake can actually be made in the food processor, or with a hand mixer. The cream cheese, sour cream, sugar, cornstarch and vanilla extract creates an easy vanilla-flavored filling that's sure to be a hit. The best part is that you don't feel like you have dozens of dishes to wash afterwards. This baked cheesecake is a breeze to make, and a joy to eat. You can serve it with caramel sauce, or fresh fruit as a topping.

Keep reading to find out how to make this classic baked cheesecake recipe.

To make the cheesecake base, you will need graham cracker crumbs and butter. If you don't have graham cracker crumbs, you can make your own by grinding graham crackers, or another type of cookie of your choice in a food processor.

For the cream cheese filling, you will need cream cheese, sour cream, white sugar, vanilla extract, a pinch of salt, cornstarch and 3 eggs.

Spray a 9-inch springform pan with oil, and line the bottom with parchment paper. Melt the butter in the microwave. In a large bowl, mix the butter and the graham cracker crumbs with a spatula, until you reach a uniform mixture that looks like wet sand.

Using a measuring cup or tall glass, press the crumb mixture into the bottom and sides of the springform pan, making sure it reaches halfway up the sides of the pan.

Preheat the oven to 300 F.

In a large mixing big bowl or stand mixer bowl, whip the cream cheese, sour cream, sugar, vanilla, salt, and cornstarch until combined. Gradually add the eggs one at a time, and combine until a smooth mixture is obtained. Pour the cheesecake mixture over the crust, and smooth it out with a spatula.

Bake the cheesecake for 60 to 70 minutes, until the it looks firm, but still jiggles slightly in the center. To avoid any cracks in your cheesecake, we recommend baking the cake tin in a large pan or baking sheet filled with water to help the cake bake more evenly. Be sure to not fill the water any higher than halfway up the cake tin.

When done, turn off the oven, open the door slightly, and let the cheesecake cool completely in the oven for 1 hour. Transfer to the refrigerator to cool fully before serving.