Regal Cheesecake
Indulge in the ultimate dessert experience with this Regal Cheesecake recipe—a show-stopping classic elevated by a velvety smooth filling, a buttery graham cracker crust, and a luscious sour cream topping. Perfectly balanced in sweetness and texture, this cheesecake is baked using a water bath to achieve that signature creamy consistency without cracks, making it as stunning to look at as it is to eat. With just 25 minutes of prep time and straightforward instructions, this dessert is ideal for both special occasions and everyday indulgence. Serve it chilled for a luxurious treat that melts in your mouth, leaving an unforgettable impression. Whether you're hosting a dinner party or satisfying a sweet tooth, this cheesecake truly lives up to its name—regal in every bite.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1.5 cups Sour cream (for topping)
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated with the butter.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to create an even crust. Bake for 10 minutes, then set aside to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add in the sour cream (1/2 cup) and 2 teaspoons of vanilla extract and mix until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the side of the springform pan. This water bath will help prevent cracks in your cheesecake.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set and still slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
To prepare the topping, whisk together the sour cream (1.5 cups), powdered sugar, and 1 teaspoon of vanilla extract in a small bowl.
Spread the sour cream topping evenly over the chilled cheesecake.
Slice and serve your regal cheesecake chilled, and enjoy!
Nutrition Facts
Calories |
5882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 422.5 g | 542% | |
| Saturated Fat | 247.6 g | 1238% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1735 mg | 578% | |
| Sodium | 3709 mg | 161% | |
| Total Carbohydrate | 430.6 g | 157% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 319.5 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1389 mg | 107% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1678 mg | 36% | |
*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.
