Gourmet Cheesecake
Indulge in the decadence of this Gourmet Cheesecake, a luxurious dessert that's as satisfying to make as it is to eat. Featuring a buttery graham cracker crust, a rich and creamy filling made with velvety cream cheese, sour cream, and a hint of vanilla, this cheesecake is baked to perfection in a gentle water bath for a silky texture that melts in your mouth. The key to its flawless finish lies in patience, from gentle mixing to the slow cooling process that prevents cracks. Serve it plain or elevate it with a luscious fruit topping or sauce for an elegant touch. With its smooth, decadent layers and professional-worthy results, this homemade cheesecake is perfect for holidays, special occasions, or whenever you’re craving a showstopper dessert.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar (for crust)
- 32 ounces cream cheese, room temperature
- 1.25 cups granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 0.5 cups heavy cream, room temperature
- 1 tablespoon vanilla extract
- 4 pieces large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 cup optional fruit topping or sauce
Instructions
Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to make it waterproof.
In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until the texture resembles wet sand.
Press the graham cracker mixture into the bottom of the springform pan to form an even crust. Use the bottom of a glass to press firmly. Bake the crust for 10 minutes, then cool completely.
In a large mixing bowl, beat the cream cheese with a hand or stand mixer at medium speed until smooth and creamy (about 2-3 minutes).
Gradually add 1 1/4 cups granulated sugar and continue to mix until well incorporated.
Add in the sour cream, heavy cream, and vanilla extract. Mix until smooth and scrape down the sides of the bowl as needed.
Beat the eggs in, one at a time, on low speed. Do not overmix; just combine each egg before adding the next.
Sprinkle the flour into the batter and gently mix until no lumps remain.
Pour the batter into the cooled crust. Smooth the top with a spatula.
Place the springform pan into a larger roasting pan. Add hot water into the roasting 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 75-90 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the pan from the water bath and cool to room temperature. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Before serving, remove the cheesecake from the springform pan carefully. Garnish with your favorite fruit topping or sauce, if desired.
Nutrition Facts
Calories |
7795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.8 g | 693% | |
| Saturated Fat | 315.5 g | 1578% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2261 mg | 754% | |
| Sodium | 4821 mg | 210% | |
| Total Carbohydrate | 626.5 g | 228% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 463.3 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1474 mg | 113% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2133 mg | 45% | |
*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.
