How to make cheesecake is a question that many people ask. There are many cheesecake recipes out there, whether you prefer cheesecake in the oven or cheesecake on the stovetop. This article will show you how to make a classic cheesecake in the oven, which may be easier for some people who don’t like using pots and pans. The recipe below will also include ingredients that most people have on hand, so it’s perfect if you want to bake something tasty this weekend!
Cheesecakes are one of my favorite desserts because they’re rich and creamy without being too sweet (and I love anything with cheese). They can be made ahead of time or baked up just before serving—either way, they’ll be delicious! Here’s what you’ll need to make a cheesecake in the oven:
1 ½ cups (170 grams) graham cracker crumbs
8 tablespoons (113 grams) unsalted butter, melted
3 8-ounce packages of cream cheese, at room temperature
1 cup (200 grams) granulated sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon salt
2/3 cup (160 grams) sour cream
4 eggs, beaten
Preheat the oven to 350 degrees Fahrenheit.
Mix together the graham cracker crumbs, butter, and sugar until well blended. Press into the bottom and up sides of a 9-inch springform pan.
Bake for 10 minutes in the preheated oven, then set aside to cool while you make the cheesecake filling.
Reduce the oven temperature to 325 degrees Fahrenheit (162 degrees Celsius).
In a large bowl, beat together the softened cream cheese and sugar with an electric mixer until smooth. Then add in salt, vanilla extract, sour cream, and flour— mix again until well blended and smooth! Now that your cheesecake ingredients are all mixed up, it’s time to add in the eggs…
Add in one egg at a time until they’re all combined into the cheesecake batter—make sure they’re well-blended before adding in another. Pour cheesecake batter over the crust, and place cheesecake pan on a baking sheet.
Bake cheesecake in the oven for about 1 hour and 10 minutes or until the center is almost set. Turn off the oven and leave cheesecake in for an additional hour. After that, remove the cheesecake from the oven and let it cool completely on a wire rack before chilling in the fridge overnight (or for at least 5 hours).
When you’re ready to serve, run a knife around the edge of the cheesecake and release the springform pan. Serve chilled cheesecake slices with whipped cream or fresh fruit.
This cheesecake recipe is perfect for holidays or parties.
There you have it! A classic cheesecake recipe that can be made in the oven with minimal effort (and all of the deliciousness!). This cheesecake is best served the day of baking, but if you’re looking to make cheesecake ahead of time and serve later, chill cheesecake overnight in the fridge instead.
If you want cheesecake now, take it out of the oven after an hour and 10 minutes. It will still be wobbly, but as it cools, the cheesecake will firm up.