Description
Experience the ultimate dessert with this classic cheesecake recipe. Featuring a crisp, buttery graham cracker crust and a dense, velvety filling, this cheesecake is a masterclass in texture. By utilizing room-temperature dairy and a gentle water bath baking technique, you can achieve a professional-quality, crack-free finish every single time. It is the perfect indulgence for any special occasion, offering a rich and creamy flavor profile that is sure to impress your guests.
Ingredients
32 oz full-fat cream cheese, room temperature
1.5 cups granulated sugar
1 cup full-fat sour cream
1 tbsp pure vanilla extract
4 large eggs, room temperature
1.5 cups finely crushed graham crackers
6 tbsp unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Combine crushed graham crackers and melted butter, then press firmly into a 9-inch springform pan.
Bake the crust for 10 minutes and let cool completely.
Beat cream cheese and sugar until light and creamy.
Mix in sour cream and vanilla extract on low speed.
Add eggs one at a time, mixing only until incorporated to avoid excess air.
Wrap the pan bottom in heavy-duty foil and pour filling over the cooled crust.
Place the pan in a larger roasting pan, fill with hot water halfway up the sides.
Bake at 325°F for 90 minutes until the center is set but slightly wobbly.
Turn off the oven and let the cheesecake cool inside for one hour before chilling.
Notes
Ensure all dairy is at room temperature to avoid lumps in the batter. Do not overmix once the eggs are added. Using a water bath is crucial for consistent heat and preventing cracks.
- Prep Time: 30
- Cook Time: 90
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 145mg