Deliciously Sweet Cheesecake
Indulge in the ultimate dessert experience with this *Deliciously Sweet Cheesecake*! Featuring a buttery graham cracker crust and a rich, luscious filling made from creamy softened cream cheese, sour cream, and a hint of pure vanilla, every bite is a perfect balance of sweetness and tanginess. Baked to perfection using a water bath to ensure a crack-free, velvety texture, this cheesecake is finished with a gradual cooling process that locks in its silky smoothness. With just 20 minutes of prep time and customizable toppings like fresh berries, whipped cream, or decadent chocolate sauce, this classic recipe is sure to impress at any gathering. Perfect for cheesecake enthusiasts and dessert lovers alike, this homemade treat is your go-to for an unforgettable sweet indulgence.
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Recipe Information
Ingredients
- 1.5 cups Graham crackers (crushed)
- 6 tablespoons Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese (softened)
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 2 teaspoons Pure vanilla extract
- 3 units Large eggs
- 2 tablespoons All-purpose flour
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
For the crust, combine crushed graham crackers, melted butter, and 2 tablespoons of sugar in a medium bowl. Mix until the texture resembles wet sand.
Press the crust mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass to pack it down firmly. Bake for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add in sour cream, vanilla extract, and salt. Mix until well combined.
Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent cracks in the cheesecake during baking.
Sift in the flour and fold it into the batter until just incorporated.
Pour the cheesecake filling onto the cooled crust and smooth the top with a spatula.
Place the springform pan into a larger baking dish. Pour hot water into the larger pan to create a water bath, ensuring it comes about halfway up the sides of the springform pan.
Bake the cheesecake for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan. Let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
Once chilled, release the cheesecake from the springform pan. Slice and serve with your choice of toppings such as fresh fruits, whipped cream, or chocolate sauce.
Nutrition Facts
Calories |
5414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.8 g | 493% | |
| Saturated Fat | 226.5 g | 1132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1609 mg | 536% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 434.1 g | 158% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 311.8 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1137 mg | 87% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1193 mg | 25% | |
*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.
