Beverly Hills Cheesecake
Indulge in pure decadence with this Beverly Hills Cheesecake, a luxurious dessert that combines creamy, velvety textures with a touch of sophistication. Featuring a buttery graham cracker crust, a rich cream cheese filling delicately balanced with sour cream for extra tang, and a luscious sour cream topping kissed with lemon juice, this cheesecake is as show-stopping as it is delicious. Baked to perfection and cooled to prevent cracks, it delivers a smooth, picture-perfect slice every time. Garnish with fresh berries and mint leaves for a glamorous finish worthy of its namesake, and serve this crowd-pleasing treat at special occasions or dinner parties. With its elegant presentation and irresistible flavor, this cheesecake is guaranteed to be the star of your dessert table.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1.5 cups sour cream (for topping)
- 0.25 cup powdered sugar
- 1 teaspoon lemon juice
- 1 cup fresh berries (optional, for garnish)
- 5 sprigs mint leaves (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides lightly with butter or cooking spray.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
Press the crumb mixture into the bottom of the prepared springform pan to create an even crust. Use the bottom of a measuring cup to press it firmly. Bake the crust for 10 minutes. Remove from the oven and let it cool completely.
In a large mixing bowl, beat the softened cream cheese, 1 cup granulated sugar, and flour together on medium speed using a hand mixer or stand mixer until smooth and creamy, about 3 minutes.
Add the vanilla extract and one egg at a time, beating on low speed after each addition until combined. Scrape down the sides of the bowl as needed.
Fold in the sour cream gently until the mixture is fully incorporated.
Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula. Tap the pan against the counter a few times to release any trapped air bubbles.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
In a small bowl, whisk together the sour cream (for topping), powdered sugar, and lemon juice until smooth. Spread the topping evenly over the cooled cheesecake.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, to fully set.
Before serving, carefully remove the cheesecake from the springform pan. Garnish with fresh berries and mint leaves, if desired.
Slice with a clean knife and serve chilled. Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 139.6 g | 698% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1297 mg | 432% | |
| Sodium | 2011 mg | 87% | |
| Total Carbohydrate | 530.1 g | 193% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 382.6 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 973 mg | 75% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1385 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
