Foolproof Cheesecake
Creamy, decadent, and impossibly smooth, this Foolproof Cheesecake recipe is your ultimate guide to mastering the art of baking the perfect dessert. Featuring a buttery graham cracker crust and a rich, velvety filling made with cream cheese, sour cream, and a touch of vanilla, this recipe guarantees a luscious texture with every bite. The secret to its flawless appearance lies in the water bath baking method, which prevents cracks and ensures even cooking. With just 20 minutes of prep time and easy-to-follow steps, this cheesecake is as simple to make as it is impressive to serve. Whether topped with fresh fruit, caramel drizzle, or a dollop of whipped cream, this crowd-pleasing dessert is the perfect choice for any occasion. Indulge in this foolproof recipe and delight your taste buds with the ultimate classic cheesecake experience!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 900 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 240 grams Sour cream
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 1 tablespoon All-purpose flour
- 1000 milliliters Hot water (for water bath)
Instructions
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides.
In a bowl, mix the graham cracker crumbs, melted butter, and 50 grams of granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
Bake the crust for 10 minutes, then remove it from the oven and set aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until well combined.
Add the eggs one at a time, beating on low speed after each addition. Avoid overmixing to prevent air bubbles.
Sift in the all-purpose flour and gently fold it into the filling mixture until just combined.
Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from leaking in during baking.
Pour the cheesecake filling over the cooled crust and smooth out the top with a spatula.
Place the springform pan into a larger roasting pan and carefully pour in the hot water around the outside of the springform pan until it reaches halfway up the sides.
Bake the cheesecake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracks.
Remove the cheesecake from the water bath and aluminum foil. Run a knife around the edges to loosen it from the pan, then let it cool to room temperature before refrigerating.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Slice and enjoy your foolproof cheesecake with your favorite toppings such as fresh fruit, caramel, or whipped cream.
Nutrition Facts
Calories |
6362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 467.1 g | 599% | |
| Saturated Fat | 274.7 g | 1374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1860 mg | 620% | |
| Sodium | 4503 mg | 196% | |
| Total Carbohydrate | 482.3 g | 175% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 348.3 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1426 mg | 110% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1456 mg | 31% | |
*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.
