Creamy Cheesecake
Indulge in the rich, velvety perfection of this creamy cheesecake, a timeless dessert that strikes the perfect balance between luxurious flavor and simple comfort. Featuring a buttery graham cracker crust and a silky filling made with cream cheese, sour cream, and a hint of vanilla, this recipe is an irresistible classic. The secret to its flawlessly smooth texture? A gentle water bath that ensures every bite is free of cracks and just the right amount of creamy. With only 20 minutes of prep time, this homemade cheesecake will impress at any gathering, whether you're celebrating a special occasion or savoring a well-deserved treat. Slice into this decadent dessert after chilling for those picture-perfect layers that taste as heavenly as they look! Perfect for cheesecake lovers searching for an easy, no-fail recipe to wow their guests.
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Recipe Information
Ingredients
- 200 g Graham cracker crumbs
- 80 g Unsalted butter, melted
- 50 g Granulated sugar (for crust)
- 900 g Cream cheese, softened
- 200 g Granulated sugar (for filling)
- 240 ml Sour cream
- 2 tsp Vanilla extract
- 4 large Eggs
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar for the crust until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake the crust for 10 minutes, then remove it from the oven to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar (for filling) together until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture, and beat until well combined.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent air bubbles.
Pour the filling over the pre-baked crust and smooth the top with a spatula.
Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath. This will help prevent cracks in your cheesecake.
Bake the cheesecake in the preheated oven for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
Remove the cheesecake from the water bath and run a knife around the edges to loosen it from the pan. Allow it to cool completely at room temperature before covering and refrigerating for at least 4 hours or overnight.
Remove the cheesecake from the springform pan, slice, and serve. Enjoy!
Nutrition Facts
Calories |
6376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 466.9 g | 599% | |
| Saturated Fat | 273.9 g | 1369% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2035 mg | 678% | |
| Sodium | 4576 mg | 199% | |
| Total Carbohydrate | 475.0 g | 173% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 349.0 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1452 mg | 112% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1516 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.
