The Best Cheesecake You Have Ever Put in Your Mouth Really
Indulge in pure dessert bliss with "The Best Cheesecake You Have Ever Put in Your Mouth Really," a decadent and flawlessly creamy treat that will leave you swooning. Featuring a buttery graham cracker crust and a velvety filling made with softened cream cheese, sour cream, and a hint of vanilla, this cheesecake strikes the perfect balance between rich and tangy. Baked to perfection and cooled slowly for a silky, crack-free finish, this classic dessert is a showstopper for any occasion. With just 20 minutes of prep time and a little patience to chill, it’s as approachable as it is impressive. Serve chilled for a luxurious texture that will truly melt in your mouth—dessert doesn’t get better than this! Perfect for dinner parties, holiday gatherings, or simply satisfying your sweet tooth, this cheesecake delivers on its bold promise.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 1 cup Sour cream
- 1 tablespoon Vanilla extract
- 4 units Large eggs
Instructions
Preheat your oven to 325°F (162°C). Prepare a 9-inch springform pan by lightly greasing it with butter or non-stick spray.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add 1.25 cups of granulated sugar and continue mixing until fully incorporated.
Add the sour cream and vanilla extract to the mixture, beating until smooth.
Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears. Avoid overmixing.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips and transfer to the oven.
Bake for 70-75 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Run a knife around the edge of the pan to loosen the cheesecake before releasing the springform pan sides.
Slice and serve chilled. Enjoy ‘The Best Cheesecake You Have Ever Put in Your Mouth Really’!
Nutrition Facts
Calories |
6675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.7 g | 611% | |
| Saturated Fat | 277.5 g | 1388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2049 mg | 683% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 533.8 g | 194% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 383.2 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1465 mg | 113% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1588 mg | 34% | |
*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.
