Classic Baked Cheesecake: A Timeless Dessert.

The classic baked cheesecake—often referred to as New York Style—is the gold standard of the dessert world. Unlike its no-bake counterparts, a baked cheesecake is characterized by its incredible density, a smooth-as-silk mouthfeel, and a slightly browned, toasted surface. It is a dessert that relies on the slow, gentle setting of eggs and cream cheese to create a structure that is both sturdy and melt-in-the-mouth.

The hallmark of a perfect classic cheesecake is the balance of flavors: the deep richness of the cheese, a bright spark of lemon, and the buttery, salty crunch of a thick graham cracker crust. While it requires patience, particularly during the cooling phase, the result is a sophisticated centerpiece that has remained a favorite for decades.¹

Ingredients

For the most luxurious texture, always use full-fat cream cheese and ensure every ingredient is at room temperature before mixing.²

The Graham Cracker Crust

Graham Cracker Crumbs: 200g (approx. 1 1/2 cups).
Unsalted Butter: 85g (6 tablespoons), melted.³
Granulated Sugar: 2 tablespoons.
Salt: A tiny pinch.

The Creamy Filling

Cream Cheese: 900g (four 8-oz blocks), softened.⁴
Granulated Sugar: 200g (1 cup).⁵
Sour Cream: 240ml (1 cup).
Large Eggs: 4, plus 1 egg yolk.
Heavy Cream: 60ml (1/4 cup).
Vanilla Extract: 1 tablespoon.
Fresh Lemon Juice: 1 tablespoon.
All-Purpose Flour: 2 tablespoons (provides structural stability).

Instructions

Step 1: The Foundation

Preheat your oven to 175°C. Combine the cracker crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch (23cm) springform pan. Bake for 10 minutes, then remove and let it cool completely. Wrap the outside of the pan in two layers of heavy-duty aluminum foil to prepare for the water bath.

Step 2: The Filling

In a large bowl, beat the softened cream cheese and sugar on medium-low speed until smooth. Add the sour cream, vanilla, lemon juice, and flour, mixing just until combined. Add the eggs and yolk one at a time, mixing on the lowest speed. Avoid overbeating, as incorporating air will cause the cake to puff and then crack.⁶

Step 3: The Water Bath

Place the foil-wrapped pan into a large roasting pan. Pour the batter over the cooled crust. Carefully pour boiling water into the roasting pan until it reaches halfway up the side of the springform pan. This creates a humid environment that prevents the edges from overcooking.

Step 4: The Gentle Bake

Reduce the oven temperature to 160°C. Bake for 70 to 80 minutes. The edges should be set and slightly puffed, but the center should still have a uniform “jiggle” when shaken.

Step 5: The Cooling Process (Crucial)

Turn off the oven and crack the door open slightly. Let the cheesecake sit inside for one hour. Then, remove it and let it cool to room temperature on the counter. Finally, refrigerate for at least 6 hours (ideally 24 hours) before releasing it from the pan.

Flavor and Texture Notes

This cheesecake is remarkably dense yet creamy. It starts with a tangy, citrusy brightness from the lemon and sour cream, followed by the deep, buttery weight of the cream cheese. The crust provides a salty, honey-sweet crunch that breaks up the richness of the filling.

Tips for the Perfect Slice

No-Crack Secret: The gradual cooling in the oven is the most important step. Rapid temperature changes cause the cheesecake to contract and split.⁷
Clean Cuts: Use a thin, sharp knife. Dip it in hot water and wipe it dry between every single slice for those professional, sharp edges.
Room Temperature is Non-Negotiable: Cold cream cheese will result in a lumpy batter that no amount of whisking can fix.

FAQ

Question	Answer
Why use a water bath?	It insulates the cake from direct heat, ensuring the eggs cook gently and the texture remains creamy rather than rubbery.
Can I use a different crust?	Yes. Chocolate wafers, digestive biscuits, or even crushed pretzels work beautifully as a base.
How long does it stay fresh?	It can be kept in the refrigerator for up to 5 days, or frozen for up to 2 months.

Conclusion

The classic baked cheesecake is a testament to the idea that some things are perfect just as they are. By mastering the water bath and the patient cooling process, you can create a dessert that is consistently elegant and deeply satisfying. Its versatility allows you to serve it plain or as a canvas for fresh berries, chocolate ganache, or salted caramel.