Silky Cheesecake
Indulge in the decadence of this Silky Cheesecake, a showstopping dessert that combines a buttery graham cracker crust with a luxuriously smooth and creamy filling. Crafted with rich cream cheese, tangy sour cream, and a splash of fresh lemon juice, this cheesecake strikes the perfect balance of sweetness and zest. The secret to its silky texture lies in the gentle water bath and slow cooling process, which ensures a flawless, crack-free finish. Ideal for celebrations or casual gatherings, this classic treat elevates every bite with its velvety, melt-in-your-mouth perfection. Serve chilled and slice into pure dessert bliss.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter
- 680 grams cream cheese
- 200 grams granulated sugar
- 120 grams sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and wrap the outside of the pan with aluminum foil to prevent water seepage.
In a medium bowl, mix the graham cracker crumbs and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to create an even crust.
Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, vanilla extract, and lemon juice to the cream cheese mixture. Mix until fully incorporated.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent air from getting into the batter.
Pour the cheesecake batter over the cooled crust in the springform pan.
Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 50-60 minutes or until the edges are set and the center has a slight wobble when gently shaken.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and let it cool to room temperature. Refrigerate the cheesecake for at least 6 hours or overnight for the best texture.
Once chilled, carefully remove the springform pan and slice the silky cheesecake to serve. Enjoy!
Nutrition Facts
Calories |
5098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.8 g | 469% | |
| Saturated Fat | 205.3 g | 1026% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1493 mg | 498% | |
| Sodium | 3639 mg | 158% | |
| Total Carbohydrate | 405.6 g | 147% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 284.0 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1024 mg | 79% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1456 mg | 31% | |
*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.
