Deluxe Cheesecake
Indulge in the ultimate dessert experience with this Deluxe Cheesecake, a velvety masterpiece that’s perfect for any occasion. Featuring a buttery graham cracker crust and an irresistibly creamy filling made from rich cream cheese, tangy sour cream, and a hint of optional lemon zest, this recipe strikes the perfect balance of sweetness and flavor. Baked to perfection in a soothing water bath to prevent cracks and ensure the smoothest texture, this cheesecake is as stunning as it is delicious. With just 20 minutes of prep, it’s an approachable yet impressive dessert that serves 12, making it ideal for gatherings or a week of indulgent treats. Customize with fresh fruit, whipped cream, or chocolate drizzle for a truly show-stopping presentation. Keywords: creamy cheesecake, graham cracker crust, water bath cheesecake, best cheesecake recipe, dessert for a crowd.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 80 grams unsalted butter, melted
- 50 grams granulated sugar (for the crust)
- 900 grams cream cheese, softened
- 200 grams granulated sugar (for the filling)
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest (optional)
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap its exterior with aluminum foil to prevent water from entering during baking.
In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and 50 grams of granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add 200 grams of granulated sugar to the cream cheese and continue beating until well combined.
Mix in the sour cream, vanilla extract, and lemon zest (if using) until smooth.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix to avoid incorporating too much air.
Sift in the flour and gently fold it into the mixture until no lumps remain.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan into a large, deep roasting pan. Carefully pour hot water into the roasting pan, around the springform pan, until it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center has a slight wobble. Do not overbake.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This helps to prevent cracks on the surface.
Remove the cheesecake from the water bath and the aluminum foil. Chill it in the refrigerator for at least 4 hours or overnight before serving.
Garnish with fresh fruit, whipped cream, or a drizzle of chocolate sauce, if desired. Slice and serve!
Nutrition Facts
Calories |
6193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.1 g | 568% | |
| Saturated Fat | 257.9 g | 1290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1975 mg | 658% | |
| Sodium | 4496 mg | 195% | |
| Total Carbohydrate | 478.9 g | 174% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 341.2 g | ||
| Protein | 102.3 g | 205% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1299 mg | 100% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1536 mg | 33% | |
*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.
