Heavenly Cheesecake
Indulge in the creamy, velvety perfection of the "Heavenly Cheesecake," a dessert that lives up to its name with every luscious bite. This classic baked cheesecake features a buttery graham cracker crust, a rich and tangy cream cheese filling, and a delightful sour cream topping for the perfect balance of sweetness and texture. Carefully baked and cooled to prevent cracks, this cheesecake is as beautiful as it is delicious. With simple ingredients like cream cheese, vanilla extract, and sour cream, along with easy-to-follow steps, it’s the ultimate make-ahead dessert for special occasions or simply to satisfy your sweet tooth. Each slice is a decadent treat that’s sure to impress! Perfect for holiday gatherings, dinner parties, or as a decadent everyday indulgence, this "Heavenly Cheesecake" is your go-to recipe for a crowd-pleasing dessert.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 240 grams Sour cream (for filling)
- 240 grams Sour cream (for topping)
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract (for topping)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and set aside.
In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven to cool slightly.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes. Add the vanilla extract and mix until combined.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Gently fold in the sour cream (240 grams) until fully incorporated.
Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracking.
In a separate bowl, combine the remaining sour cream (240 grams), powdered sugar, and vanilla extract for the topping. Spread this mixture evenly over the cooled cheesecake.
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Before serving, carefully run a knife around the edges of the pan and release the springform. Slice and serve chilled. Enjoy your Heavenly Cheesecake!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 24.0 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 153 mg | 3% | |
*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.
