Baked Cheese Cake
Creamy baked cheesecake with a smooth texture, lightly browned edges, and optional berry toppings, perfect for special occasions or a delightful dessert after any meal.
Ingredients
Instructions
- Beat together cream cheese and sugar, then add eggs one at a time; mix well.
- Blend in sour cream and vanilla.
- Pour the mixture into a prepared graham cracker crust.
- Bake at 350°F (175°C) for 40 to 50 minutes until the edges are light brown.
- Turn off the oven and let the cheesecake stand in the oven with the door open for 1 hour.
- Chill the cheesecake until ready to serve.
- Top with strawberries or blueberries if desired.
Tips & Substitutions
For a smoother cheesecake, ensure your cream cheese is at room temperature before mixing. If you want a lighter option, consider substituting half of the sour cream with Greek yogurt. You can also use a sugar substitute if you're looking for a lower-calorie version, which is particularly useful if you enjoy Diabetic Applesauce Cupcakes.
Serving Suggestions
Serve the cheesecake chilled, and consider topping it with fresh strawberries or blueberries for added flavor and color. It pairs beautifully with a cup of coffee or tea. For a more festive touch, drizzle with chocolate sauce or serve alongside a scoop of vanilla ice cream. Browse more American recipes for delightful dessert options.
Storage & Reheating
To store leftovers, cover the cheesecake tightly with plastic wrap or place it in an airtight container. It can be refrigerated for up to a week. If you want to freeze it, wrap it well in plastic wrap and aluminum foil, and it should keep for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cheese Cake contains roughly 386 calories, with 7g protein, 68g carbohydrates, and 4g fat. It is a good source of calcium (17% of the Daily Value), protein (13% of the Daily Value), and vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust?
Absolutely! While a graham cracker crust is traditional, you can use an Oreo crust or even a nut-based crust for a gluten-free option. Just make sure to adjust the baking time if necessary, as different crusts may require different treatment.
What should I do if my cheesecake cracks?
Cracks can happen due to rapid temperature changes. To prevent this, make sure to let the cheesecake cool gradually in the oven with the door ajar. If it does crack, you can cover it with a fruit topping or whipped cream to disguise it.
How can I tell when the cheesecake is done?
The cheesecake is done when the edges are set and the center is slightly jiggly. It will firm up as it cools. If you insert a toothpick, it should come out mostly clean without any wet batter attached.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).