Oh I Love This Cheesecake
Creamy, rich, and irresistibly indulgent, "Oh I Love This Cheesecake" is a classic dessert that will captivate your taste buds and impress any crowd. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this recipe strikes the perfect balance of sweetness and tang, enhanced by a hint of vanilla and a touch of sour cream for depth. With smart techniques like folding in flour to prevent cracking and cooling gradually in the oven, it ensures a flawless, bakery-style finish every time. Whether topped with fresh berries, silky chocolate sauce, or served simply on its own, this cheesecake is an elegant centerpiece for any occasion. Ready in just 20 minutes of prep and yielding 12 decadent slices, it's the ultimate go-to recipe for cheesecake lovers.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 1 stick unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
In a medium mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust. Use the bottom of a glass or measuring cup to pack it tightly. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using a hand or stand mixer on medium speed until smooth and fluffy, about 3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until well combined. Scrape down the sides of the bowl as needed.
Add the eggs, one at a time, mixing on low speed until fully incorporated after each addition. Do not overmix to avoid incorporating excess air.
Sprinkle the flour over the batter and gently fold it in until just combined. This helps prevent cracking during baking.
Pour the cheesecake batter over the prepared crust in the springform pan, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any potential drips. Bake the cheesecake in the preheated oven for 55-60 minutes. The edges should be set, but the center will still have a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour to prevent sudden temperature changes, which can cause cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Then cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, for the best texture and flavor.
Carefully release the cheesecake from the springform pan, slice into pieces, and serve. Optionally, top with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Nutrition Facts
Calories |
6732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.7 g | 641% | |
| Saturated Fat | 292.0 g | 1460% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2111 mg | 704% | |
| Sodium | 4831 mg | 210% | |
| Total Carbohydrate | 494.4 g | 180% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 332.4 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1474 mg | 113% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1597 mg | 34% | |
*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.
