Cheesecake Supreme
Indulge in the ultimate dessert experience with Cheesecake Supreme, a rich and velvety classic baked to perfection. This luxurious cheesecake features a buttery graham cracker crust and a lusciously smooth cream cheese filling, delicately enhanced with a touch of vanilla and optional lemon zest for a hint of brightness. Baked in a water bath to ensure a crack-free surface, this cheesecake achieves an irresistibly creamy texture that's perfect for any occasion. With just 25 minutes of prep time and simple yet elegant ingredients like sour cream and softened cream cheese, this dessert is sure to impress your family and guests alike. Slice into this show-stopping treat after it's chilled to perfection, and savor the pinnacle of cheesecake elegance.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 whole large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (optional)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outer bottom of the pan with aluminum foil to prevent leaks.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
Press the crumb mixture into the bottom (and slightly up the sides) of the prepared springform pan. Use the flat bottom of a glass to pack it tightly. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add 1 1/4 cups of granulated sugar and the flour to the cream cheese mixture. Beat until combined and smooth, scraping down the sides of the bowl as needed.
Add the eggs, one at a time, beating on low speed after each addition until just incorporated.
Blend in the sour cream, vanilla extract, and optional lemon zest, mixing just until smooth. Do not overmix to avoid incorporating too much air.
Pour the cheesecake batter into the prepared crust, spreading it evenly.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath for even baking.
Bake the cheesecake in the preheated oven for 85-90 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and run a thin knife around the edge to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
Before serving, carefully remove the sides of the springform pan. Slice and enjoy your Cheesecake Supreme!
Nutrition Facts
Calories |
6461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.8 g | 604% | |
| Saturated Fat | 276.0 g | 1380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2049 mg | 683% | |
| Sodium | 4470 mg | 194% | |
| Total Carbohydrate | 498.7 g | 181% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 368.2 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1441 mg | 111% | |
| Iron | 14.3 mg | 79% | |
| 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.
