How do I prevent cracks on my baked cheesecake?

Bake at a low temperature and let it cool in the oven with the door slightly ajar. This gradual cooling helps avoid sudden temperature changes that cause cracks.

Can I use digestive biscuits instead of graham crackers?

Yes, you can substitute digestive biscuits 1:1 for graham crackers. Just crush them finely and mix with butter and sugar as instructed.

How do I know when the cheesecake is done baking?

The cheesecake should still have a slight jiggle in the center when baked. It will set fully as it cools and chills in the fridge.

Can I add flavors like lemon or vanilla to the filling?

Absolutely! Add 1–2 teaspoons of vanilla extract or some lemon zest for extra brightness without affecting the texture.

How long can I store this cheesecake?

Store covered in the fridge for up to 4–5 days. For longer storage, freeze slices individually wrapped for up to 2 months.

Do I need a water bath for this recipe?

No, this recipe is designed to be baked without a water bath. The low temperature ensures a smooth and creamy texture.

Baked Cheesecake with Graham Crust

Name: Baked Cheesecake with Graham Crust
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12
Ingredients: 150 gram grahams (crushed; approx. 1 1/4 cups); 55 gram butter (melted; approx. 1/4 cup); 1 tablespoon sugar; 675 gram cream cheese (approx. 3 cups); 200 gram sugar (approx. 1 cup); 4 piece eggs; 1 tablespoon cornstarch

Baked cheesecake is a good recipe to keep around when you want something that feels classic and reliable. The filling is rich without being overly dense, and the graham crust gives the finished cake enough contrast to keep each slice from tasting too heavy.

The method stays simple: press the crust firmly, mix the filling just until smooth, and bake at a gentle temperature so the center sets gradually. Letting the cheesecake cool slowly in the oven also helps reduce cracking and keeps the texture even from edge to center.

Serve it plain for a clean cream-cheese flavor, or add fruit compote, caramel, or whipped cream at the table. It is also an easy dessert to make a day ahead, which makes it useful for birthdays, potlucks, and weekend dinners.

What Helps This Cheesecake Bake Well

Room-temperature cream cheese mixes more smoothly and is less likely to leave lumps in the filling. Adding the eggs one at a time also helps keep the batter uniform without overbeating it.

The low oven temperature is doing most of the work here. Instead of pushing the cake to brown deeply, it gives the center time to set gently so the finished texture stays creamy after chilling.

Serving And Storage Notes

Cheesecake slices best when it is fully chilled, so give it the full rest time before serving. A hot knife wiped clean between cuts will help keep the slices neat.