Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 9-inch (23 cm) springform pan
- Baking tray, electric mixer, spatula and thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Use full-fat block cream cheese, not whipped spread.
- The bake allowance includes 10 minutes for the crust plus up to 65 minutes for the filling.
Make it work
- A cracked top can result from overmixing or overbaking; it does not prevent serving.
- A fluid center requires more baking, not merely more refrigerator time.
Prep 25 min · Cook 75 min · Waiting 420 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 2 cups (200 g) plain graham cracker crumbs
- 5 tbsp (70 g) unsalted butter, melted
- Four 8-oz blocks (907 g total) full-fat cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs (150 g without shells)
- 3/4 cup (180 g) sour cream
- 2 tsp (10 ml) vanilla extract
Step-by-step method
- Prepare the crust
Heat the oven to 325°F (165°C). Line the base of a 9-inch (23 cm) springform pan with parchment. Stir the crumbs with melted butter, press firmly over the base, and bake for 10 minutes. Keep the oven on. - Smooth the cream cheese
Beat softened block cream cheese with sugar on low speed until smooth, scraping the bowl twice. Cold cheese produces lumps; high-speed whipping introduces air that can cause cracks. - Finish the filling
Add eggs one at a time, mixing only until incorporated. Fold in sour cream and vanilla. Scrape the base of the bowl to check for unmixed cheese, then spread the filling over the warm crust. - Bake gently
Set the springform on a rimmed tray and bake for 55–65 minutes. The outer portion should be set and the center should move together like soft jelly when nudged, rather than ripple like liquid. Near the edge, the filling should reach at least 165°F (74°C). - Cool gradually
Switch off the oven and leave the door ajar for 30 minutes. Transfer the pan to a rack for another 30 minutes, then refrigerate. Do not leave the egg-and-dairy cake at room temperature for more than 2 hours. - Chill and slice
Chill at least 6 hours. Run a thin knife around the side before releasing the ring. Cut into 12 slices with a knife dipped in hot water and wiped clean. The 7-hour waiting allowance includes gradual cooling and chilling.
Cook’s notes
A full-size baked vanilla cheesecake with a biscuit crumb base. The cake needs a long chill before slicing; no water bath is used in this home version.
Storage & reheating
- Keep covered in the refrigerator at 40°F (4°C) or below and use within 3 days.
- Freeze individually wrapped slices for up to 1 month for best quality; thaw overnight in the refrigerator.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 470 kcal · Protein 8 g · Carbohydrates 31 g · Fat 36 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.