The Best Baked Cheesecake in the World No Seriously
Indulge in pure decadence with *The Best Baked Cheesecake in the World (No Seriously)*, a dessert worthy of its bold claim. This recipe delivers a rich and creamy filling, made with generous amounts of silky cream cheese, tangy sour cream, and a hint of vanilla, all perfectly balanced atop a buttery graham cracker crust. Baked using a foolproof water bath technique to ensure a crack-free, velvety finish, this cheesecake is as stunning as it is delicious. With its lush texture and a flavor that’s perfectly sweet yet sophisticated, this homemade marvel is perfect for celebrations, holidays, or simply treating yourself to the ultimate dessert experience. Make it ahead, chill overnight, and slice into sheer perfection for a show-stopping finale to any meal.
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Recipe Information
Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter
- 30 grams granulated sugar
- 900 grams cream cheese
- 200 grams granulated sugar (for filling)
- 240 ml sour cream
- 120 ml heavy cream
- 2 teaspoons vanilla extract
- 4 pieces large eggs
- 2 tablespoons all-purpose flour
- 0.25 teaspoons salt
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Place the graham crackers in a food processor and pulse into fine crumbs. Add 30 grams of sugar and the melted butter. Pulse until fully combined.
Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even layer. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the 200 grams of sugar while mixing, scraping down the sides of the bowl as needed.
Add the sour cream, heavy cream, vanilla extract, flour, and salt. Mix until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
Pour the cheesecake batter over the cooled crust and gently smooth the top with a spatula.
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan inside a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan, creating a water bath.
Bake the cheesecake in the preheated oven for 75-90 minutes or until the edges are set but the center still jiggles slightly when gently shaken.
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
Remove the cheesecake from the water bath and aluminum foil. Run a knife around the edges to loosen it from the pan, then let it cool to room temperature.
Chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight before serving.
Slice and enjoy the best baked cheesecake in the world, no exaggeration!
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 30.2 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 122 mg | 3% | |
*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.
