Glorious Cheesecake
Indulge in the ultimate dessert experience with this Glorious Cheesecake, the perfect balance of creamy richness and buttery sweetness. Featuring a luscious layer of velvety cream cheese filling atop a golden graham cracker crust, this cheesecake is a true showstopper for any occasion. Enhanced with hints of tangy sour cream, fragrant vanilla, and optional lemon juice for an extra zing, this decadent treat bakes to perfection with a silky-smooth texture. Whether you choose to bake it with a water bath to prevent cracks or let it set overnight for a flawless finish, this recipe guarantees a crowd-pleasing dessert that’s as visually stunning as it is delicious. Perfect for holidays, celebrations, or simply a dreamy indulgence, the Glorious Cheesecake will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 85 grams Unsalted butter
- 25 grams Granulated sugar
- 680 grams Cream cheese (softened)
- 200 grams Granulated sugar
- 120 ml Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 tablespoon Lemon juice (optional)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch (23cm) springform pan. Wrap the outside of the pan with aluminum foil to prevent leaks if using a water bath later.
In a food processor, crush the graham crackers into fine crumbs. Mix the crumbs with melted butter and granulated sugar until well combined.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 3-4 minutes using a hand or stand mixer.
Add sour cream, vanilla extract, and lemon juice (if using) to the cream cheese mixture and mix until fully incorporated.
Add the eggs one at a time, mixing on low speed just until each is incorporated. Do not overmix to avoid adding excessive air to the batter.
Pour the cheesecake batter over the cooled crust in the prepared pan, spreading it evenly with a spatula.
Optional step: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. This helps prevent cracks in the cheesecake.
Bake the cheesecake for 55-65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
Carefully remove the cheesecake from the pan, slice, and serve. Enjoy your glorious creation!
Nutrition Facts
Calories |
5330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 389.2 g | 499% | |
| Saturated Fat | 212.4 g | 1062% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 419.2 g | 152% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 337.9 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 998 mg | 77% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1121 mg | 24% | |
*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.
