Silky Baked Cheesecake with a Golden Crust
A reliably smooth, baked cheesecake with a crisp golden crust and a small set of easy technique notes so it comes out crack-free and creamy every time.
On this page
This cheesecake gives a silky, dense filling with a thin, golden crust that snaps gently under the fork. Hands-on time is short; slow cooling and an overnight chill do the rest.
Follow the recipe card for exact amounts and a clear step-by-step method. The tips below explain why each step matters and how to avoid common baking mistakes.
Why this recipe works
A compact crumb crust keeps the base buttery and crisp without overpowering the filling. The filling balances cream cheese, a touch of heavy cream, and a bit of flour so the texture is smooth but sliceable.
Baking in a water bath and cooling the cheesecake gradually reduces surface cracks and prevents a dry mouthfeel. Little technique choices—room-temperature ingredients and low-speed mixing—make a big difference in final texture.
Ingredient notes
- Cream cheese: Use full-fat, block-style cream cheese and bring it to room temperature so it blends without lumps.
- Crumbs: Graham crackers work; if you prefer digestives, use them interchangeably. See more dessert ideas in our Recipes.
- Sour cream and a splash of heavy cream keep the filling tender—don’t substitute with low-fat dairy if you want the classic texture.
How to make it (overview)
- Make and press the crust, then chill briefly so it sets before filling.
- Beat room-temperature cream cheese with sugar until smooth, add eggs one at a time at low speed, then fold in creams and flavorings gently.
- Wrap the springform pan in foil, place it in a hot water bath and bake at moderate temperature until the edges are set and the center still jiggles slightly.
- Cool inside the oven with the door cracked, then refrigerate for at least 6 hours or overnight for clean slices.
Pro tip: Resist the urge to overmix after adding the eggs—incorporate them at low speed until just combined to limit air and prevent cracking.
Serving and storage tips
- Run a thin knife around the pan before releasing the springform to avoid tearing the edges. Bring to room temperature for 20 minutes before serving for peak creaminess.
- Store wrapped in the fridge for up to 4 days or freeze slices for up to 2 months. Thaw overnight in the fridge before serving.
- For background on how we test recipes and editorial standards, see Food Stories and About.
Ingredients
- For the crust: 175 g (about 1 3/4 cups) graham cracker or digestive crumbs
- 50 g (1/4 cup) granulated sugar
- 85 g (6 tbsp) unsalted butter, melted
- For the filling: 900 g (3 x 8 oz) full-fat cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 2 tbsp (16 g) all-purpose flour
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 240 ml (1 cup) sour cream, divided
- 120 ml (1/2 cup) heavy cream
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- Pinch of fine salt
- Optional topping: 200 ml sour cream mixed with 2 tbsp sugar and 1/2 tsp vanilla
Method
- Preheat the oven to 160°C (325°F). Lightly butter a 9-inch (23 cm) springform pan and line the base with parchment.
- Make the crust: Combine crumbs and 50 g sugar in a bowl; stir in melted butter until the mixture holds when pressed. Press evenly into the pan base and 1/2 inch up the sides. Chill in the fridge 10–15 minutes while you make the filling.
- Prepare the filling: In a large bowl, beat cream cheese on medium speed until smooth and free of lumps (about 2–3 minutes). Scrape down the bowl.
- Add 200 g sugar and 2 tbsp flour and beat on low until combined. Add eggs one at a time, mixing only until each is incorporated; then stir in the yolk. Mix in 120 ml heavy cream, 180 ml (3/4 cup) sour cream, vanilla, lemon juice, and a pinch of salt until the batter is smooth and homogenous. Do not overmix.
- Assemble for the water bath: Pour the filling into the chilled crust and smooth the top. Wrap the outside of the springform tightly in two layers of heavy-duty foil to prevent water seeping in.
- Place the wrapped pan inside a larger roasting pan. Pour boiling water into the roasting pan until it comes halfway up the sides of the springform (careful not to splash on the batter).
- Bake: Transfer the roasting pan to the oven and bake 50–60 minutes. The edges should be set; the center will still wobble slightly when the pan is nudged.
- Cool slowly: Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gently, then remove and set on a rack until it reaches room temperature.
- Optional topping: If using the sour cream topping, stir together 200 ml sour cream, 2 tbsp sugar, and 1/2 tsp vanilla. Spread over the cooled cheesecake and chill.
- Chill: Refrigerate the cheesecake at least 6 hours, preferably overnight, before unmolding and slicing. To serve, run a thin knife around the edge, release the springform, and slice with a sharp knife wiped between cuts.
Keep reading
More from Recipes, selected to keep the flow going.
The “Sunday Best” Slow-Roasted Garlic & Herb Chicken
Slow-roast a 3½–4 lb chicken at 300°F for tender, nearly fall-apart breast meat and roast whole garlic until it’s spreadable—plus the single trick that keeps the skin crisp.
Sauce Tomate That Tastes Slow‑Cooked — in 45 Minutes
Cut through thin, acidic tomato sauce: sweat the onions low and long, toast the tomato paste, then simmer 30–40 minutes for rich, balanced sauce.
Thick, Tall Buttermilk Pancakes: How to Get Perfect Fluff Every Time
Two small technique changes—use buttermilk and mix as little as possible—give tall, tender pancakes with browned edges and a custardy interior in about 25 minutes.
Next in the journal
Jump to the next read without returning to the archive.