Description
Experience the ultimate dessert with this bakery-quality cheesecake. This recipe features a crisp, buttery graham cracker crust supporting a dense, velvety cream cheese filling. By utilizing room temperature ingredients and a gentle water bath baking method, you will achieve a smooth, crack-free finish every single time. It is the perfect balance of richness and creamy indulgence, making it the ideal centerpiece for any special occasion.
Ingredients
1.5 cups graham crackers, finely crushed
6 tablespoons unsalted butter, melted
32 ounces cream cheese, room temperature
1.25 cups granulated sugar
1 cup full-fat sour cream
4 large eggs, room temperature
2 teaspoons pure vanilla extract
Instructions
Preheat oven to 350°F.
Combine crushed graham crackers and melted butter, then press into a 9-inch springform pan.
Bake the crust for 10 minutes and let cool completely.
Beat cream cheese and sugar until smooth.
Mix in sour cream and vanilla on low speed.
Add eggs one at a time, mixing just until combined.
Wrap the springform pan in heavy-duty foil and place in a water bath.
Bake at 325°F for 70 minutes.
Cool gradually to ensure a firm, luscious texture.
Notes
Ensure all ingredients are at room temperature to avoid lumps and surface cracks. Do not overmix the batter once eggs are added to minimize air bubbles. Cooling the cheesecake slowly inside the oven helps prevent cracks.
- Prep Time: 30
- Cook Time: 70
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 145mg