Blackstone Hotel Cheesecake
Indulge in the timeless decadence of the Blackstone Hotel Cheesecake, a rich and creamy dessert that exudes classic elegance. Featuring a buttery graham cracker crust and a luxuriously smooth filling made with cream cheese, sour cream, and a hint of vanilla, this iconic cheesecake is baked to velvety perfection using a water bath for even cooking. Optional lemon zest adds a subtle citrusy brightness to enhance the flavor profile. With just the right balance of sweetness and tang, this dessert is ideal for special occasions or a sophisticated treat any day. Serve it chilled with fresh berries, whipped cream, or a luscious fruit compote for a truly show-stopping finale. Ready to impress? This recipe combines simplicity with indulgence, making it a must-try for cheesecake lovers everywhere!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 32 ounces cream cheese, softened
- 1.25 cups granulated sugar (for filling)
- 1.5 cups sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest (optional)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to prevent water from leaking in during the baking process.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to compact the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add 1 1/4 cups of granulated sugar and mix until fully incorporated and free of lumps.
Add the sour cream, vanilla extract, and optional lemon zest to the mixture. Beat until combined.
Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing at this stage to prevent cracks in the cheesecake.
Sprinkle in the flour and mix just until combined.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan into a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This creates a water bath to ensure gentle, even cooking.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking by allowing it to cool gradually.
Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Once cooled, refrigerate for at least 6 hours, preferably overnight, before serving.
Run a thin knife around the edges of the pan before releasing the springform. Slice and serve plain or with your favorite toppings (e.g., fresh berries, whipped cream, or a fruit compote).
Nutrition Facts
Calories |
6522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 472.7 g | 606% | |
| Saturated Fat | 277.9 g | 1390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2050 mg | 683% | |
| Sodium | 4545 mg | 198% | |
| Total Carbohydrate | 506.6 g | 184% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 376.0 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1591 mg | 122% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1510 mg | 32% | |
*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.
