Description
Indulge in a restaurant-quality, velvety smooth cheesecake right from your own kitchen. This beginner-friendly recipe utilizes the water bath method and slow-baking techniques to ensure a perfectly set, crack-free dessert. With a buttery graham cracker crust and a rich, tangy cream cheese filling, this timeless American classic is the ultimate treat for any special occasion.
Ingredients
32 oz full-fat cream cheese, room temperature
1.5 cups granulated sugar
1 cup full-fat sour cream
4 large eggs, room temperature
2 tsp pure vanilla extract
1.5 cups graham cracker crumbs
6 tbsp unsalted butter, melted
Instructions
Preheat oven to 350°F.
Combine graham cracker crumbs, melted butter, and 1 tbsp sugar in a bowl.
Press mixture into a 9-inch springform pan and bake for 10 minutes, then cool.
Beat cream cheese and remaining sugar until smooth.
Mix in sour cream and vanilla on low speed.
Add eggs one at a time, mixing until just combined.
Pour batter over cooled crust.
Wrap bottom of pan in heavy-duty foil.
Place in a roasting pan filled with 1 inch of hot water.
Bake for 75 minutes, then cool in the turned-off oven.
Notes
Ensure all ingredients are at room temperature to avoid lumps. Cooling the cake slowly in the oven helps prevent cracks on the surface. Wrap the pan tightly with foil to ensure no water leaks into the crust.
- Prep Time: 30
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 21g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg