Creamy Baked Cheesecake
Indulge in the luscious decadence of this Creamy Baked Cheesecake, a dessert that’s as elegant as it is satisfying. Featuring a buttery graham cracker crust and a velvety-smooth cream cheese filling, this classic recipe is elevated by the addition of sour cream and heavy cream, which ensure a rich, silky texture with every bite. A hint of pure vanilla complements the tangy cream cheese, while the gentle baking process and cooling in the oven prevent cracks and create an irresistibly smooth surface. Perfect for any special occasion or as a showstopping finish to a meal, this cheesecake can be served as is or topped with fresh fruit, caramel drizzle, or a berry compote. With minimal prep time and step-by-step instructions, this easy-to-follow recipe will have you creating a creamy, dreamy masterpiece in no time.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter
- 2 tablespoons granulated sugar
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 120 grams sour cream
- 60 milliliters heavy cream
- 2 teaspoons pure vanilla extract
- 3 units large eggs
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Place the pan in the fridge to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the 200 grams of granulated sugar and continue to beat until the mixture is well combined and creamy.
Add the sour cream, heavy cream, vanilla extract, and flour. Mix until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix to avoid introducing too much air into the batter.
Pour the filling over the prepared crust and smooth the top with a spatula.
Place the cheesecake in the oven and bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
Release the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 80.0 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 397.8 g | 145% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 282.1 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 363 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 537 mg | 11% | |
*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.
