Delicate Cheesecake
Indulge in the creamy decadence of this Delicate Cheesecake, a classic dessert elevated with a perfectly balanced richness and a velvety smooth texture. Featuring a buttery graham cracker crumb crust and a luscious cream cheese filling with hints of vanilla and a touch of tangy sour cream, this cheesecake is a dessert lover's dream. Baked gently to perfection and cooled slowly to prevent cracking, it strikes the ideal balance between light and creamy. With only 20 minutes of prep, this recipe is surprisingly simple yet delivers a show-stopping dessert that's perfect for any occasion. Serve it chilled on its own or topped with fresh berries and a drizzle of fruit compote for an elegant finish. Search-friendly keywords: creamy cheesecake recipe, no-crack cheesecake, easy homemade cheesecake, perfect baked cheesecake.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 900 grams Cream cheese, softened
- 200 grams Granulated sugar
- 240 milliliters Sour cream
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 1 tablespoon All-purpose flour
- 1 pinch Pinch of salt
Instructions
Preheat the oven to 160°C (320°F) and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and have the texture of wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, vanilla extract, and a pinch of salt to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing.
Carefully sift the all-purpose flour into the mixture and fold gently until just combined. This will help prevent cracking.
Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips and bake in the preheated oven for 50-60 minutes. The center should still have a slight jiggle when gently shaken.
Turn off the oven and allow the cheesecake to cool inside for 1 hour with the door slightly ajar. This gradual cooling helps prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and let chill for at least 4 hours, preferably overnight.
Run a thin knife around the edge of the cheesecake before releasing the springform pan. Serve chilled and enjoy!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 51% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 27.8 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 118 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.
