Oh Splendida Cheesecake
Indulge in pure dessert perfection with the "Oh Splendida Cheesecake," a creamy, luscious treat that's as elegant as its name suggests. Featuring a buttery graham cracker crust as the perfect foundation, this classic baked cheesecake combines velvety-soft cream cheese, tangy sour cream, and a hint of vanilla for a flavor profile that's rich yet perfectly balanced. The recipe incorporates a gentle water bath technique to ensure a smooth, crack-free surface, while its slow cooling process locks in a dreamy, melt-in-your-mouth texture. With just the right touch of sweetness and a firm yet tender crumb, this cheesecake is ideal for special occasions or whenever you crave a decadent slice of heaven. Serve it plain or elevate it with fresh fruit compote or a dollop of whipped cream for a showstopping dessert that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 3 eggs
- 15 grams all-purpose flour
- 1 pinch salt
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch (23 cm) springform pan and wrap the outside in aluminum foil to prevent leaks if using a water bath.
In a medium bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and free of lumps. Gradually add the granulated sugar and continue beating until fully combined.
Add the sour cream and vanilla extract to the cream cheese mixture, mixing well until creamy and smooth.
Beat in the eggs, one at a time, incorporating each before adding the next. Scrape down the sides of the bowl to ensure everything is mixed evenly. Do not overmix to avoid introducing too much air.
Sprinkle the flour and a pinch of salt over the batter and gently fold in until just combined.
Pour the cheesecake batter over the cooled crust in the springform pan, spreading it out evenly.
For optimal results, place the springform pan in a larger pan and pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
Bake the cheesecake for 50-55 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This slow cooling process prevents cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
Once chilled, carefully run a knife around the edge of the pan to release the cheesecake. Remove the springform ring and serve slices plain or topped with your favorite fruit compote or whipped cream. Enjoy!
Nutrition Facts
Calories |
5180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 369.3 g | 473% | |
| Saturated Fat | 211.5 g | 1058% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1559 mg | 520% | |
| Sodium | 3856 mg | 168% | |
| Total Carbohydrate | 415.4 g | 151% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 282.9 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1045 mg | 80% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1239 mg | 26% | |
*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.
