Cheesecake Boo Raj
Indulge in the dreamy decadence of Cheesecake Boo Raj, a luxurious dessert that combines a velvety cream cheese filling with warm hints of cinnamon and nutmeg for a unique twist on the classic cheesecake. Featuring an irresistible graham cracker crust, this recipe is baked to perfection using a water bath for silky, crack-free results. Topped with freshly whipped cream, this show-stopping cheesecake is perfect for special occasions or as an elegant finale to any meal. With its rich texture, spice-kissed flavor, and creamy finish, Cheesecake Boo Raj is sure to become your new favorite dessert adventure.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter
- 500 grams Cream cheese
- 150 grams Granulated sugar
- 120 grams Sour cream
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Cinnamon
- 0.25 teaspoons Nutmeg
- 0.25 teaspoons Salt
- 100 milliliters Heavy cream
- 50 grams Powdered sugar
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and wrap the outside with two layers of aluminum foil to prevent water from seeping in during baking.
In a food processor, crush the graham crackers into fine crumbs. Melt the unsalted butter in a small saucepan or microwave, then mix it with the graham cracker crumbs until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form a crust. Set aside in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
Gradually add the granulated sugar and continue to mix until fully incorporated.
Mix in the sour cream, followed by the eggs one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
Add the vanilla extract, cinnamon, nutmeg, and salt, and mix until just combined.
Pour the cream cheese mixture over the chilled crust and smooth the top with a spatula.
Place the springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 50–60 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 cracked open for 1 hour to cool gradually.
Remove the cheesecake from the water bath and let it come to room temperature before refrigerating for at least 4 hours, or ideally overnight.
Before serving, whip the heavy cream with the powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the cheesecake for an elegant finish.
Carefully remove the sides of the springform pan, slice, and serve chilled. Enjoy your Cheesecake Boo Raj!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 38.5 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 120 mg | 3% | |
*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.
