Royal Cheesecake
Indulge in the luxurious decadence of Royal Cheesecake, a dessert worthy of any special occasion. This classic baked cheesecake features a buttery graham cracker crust that perfectly complements its velvety, ultra-creamy filling made with rich cream cheese, sour cream, and a hint of pure vanilla. Baked to perfection in a water bath, this elegant treat boasts a silky texture with no cracks in sight. It's then chilled to ensure every bite is smooth and luscious. Garnish your masterpiece with a dusting of powdered sugar and fresh berries for a stunning presentation that’s as delicious as it looks. Whether served as a centerpiece at a celebration or as an indulgent treat, this Royal Cheesecake recipe will elevate your dessert game to regal heights. Perfect for gatherings, dinner parties, or simply satisfying your sweet tooth, it’s a slice of culinary royalty that everyone will adore.
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 4 packages (8 oz each) cream cheese, softened
- 1.25 cups granulated sugar
- 1 cup sour cream
- 1 tablespoon pure vanilla extract
- 4 pieces large eggs
- 0.5 cup heavy cream
- 2 tablespoons powdered sugar (optional, for garnish)
- 1 cup fresh berries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass or measuring cup to smooth it out. Bake the crust for 10 minutes, then set aside to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the 1 1/4 cups of granulated sugar and continue to beat until well combined and fluffy, about 2 minutes.
Mix in the sour cream and vanilla extract until incorporated, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix, as this can introduce air bubbles that might cause the cheesecake to crack.
On low speed, mix in the heavy cream until the batter is smooth and creamy.
Pour the batter over the cooled crust in the springform pan, smoothing the top with a spatula.
Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan, creating a water bath to prevent the cheesecake from cracking.
Bake the cheesecake at 350°F (175°C) for 70–80 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that could cause cracks.
Remove the cheesecake from the oven and water bath. Run a knife around the edges of the cheesecake to loosen it from the pan, but leave it in the springform pan. Cool to room temperature on a wire rack.
Once cooled, cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours, preferably overnight, to set completely.
Before serving, release the springform pan and transfer the cheesecake to a serving plate. Optionally, dust the top with powdered sugar and garnish with fresh berries.
Slice with a sharp knife, wiping the blade clean between cuts for neat slices. Serve chilled and enjoy your Royal Cheesecake!
Nutrition Facts
Calories |
6940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.4 g | 654% | |
| Saturated Fat | 298.3 g | 1492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2162 mg | 721% | |
| Sodium | 4383 mg | 191% | |
| Total Carbohydrate | 504.6 g | 183% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 402.2 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1408 mg | 108% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1688 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.
