Jjs Cheesecake
Indulge in the creamy decadence of JJ’s Cheesecake, a timeless dessert that combines a buttery graham cracker crust with a rich, velvety filling that’s perfectly balanced with a hint of tangy sour cream and aromatic vanilla. This foolproof recipe is baked to perfection, ensuring a silky texture that melts in your mouth while avoiding common cheesecake pitfalls like cracks. With just a handful of pantry staples and straightforward instructions, you’ll create a crowd-pleasing masterpiece ideal for any occasion. Serve it chilled, paired with your favorite toppings—think fresh berries, caramel drizzle, or a dollop of whipped cream—for a truly customizable dessert. Whether it’s for a dinner party or your next family gathering, this recipe, complete with an hour-long cooling process to ensure self-leveling and smoothness, guarantees that every slice is stunning. Perfect for cheesecake enthusiasts and beginners alike, JJ’s Cheesecake is a must-try treat that delivers bakery-level quality at home!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 0.25 cups granulated sugar
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 pieces large eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat the oven to 325°F (160°C) and lightly grease a 9-inch (23 cm) springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass or measuring cup to press it firmly. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined.
Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing to prevent incorporating too much air into the batter.
Sift in the all-purpose flour and gently fold it into the batter until just combined.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips, then transfer it to the preheated oven.
Bake for 55-60 minutes, or until the edges are set but the center is still slightly jiggly when the pan is gently shaken.
Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Once chilled, run a knife around the edge of the pan to loosen the cheesecake, then carefully release the springform pan.
Slice and serve as is or with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of caramel.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 28.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 95 mg | 7% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 95 mg | 2% | |
*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.
