The Best Ever Cheesecake
Indulge in pure dessert perfection with *The Best Ever Cheesecake*, a rich and creamy classic that will delight your taste buds and impress any crowd. This decadent cheesecake features a buttery graham cracker crust, a luxuriously smooth cream cheese filling, and the perfect balance of sweetness and tang from sour cream and vanilla extract. Baked to velvety perfection using a gentle water bath to prevent cracks, this recipe ensures a professional-grade finish every time. Whether served plain or topped with fresh fruit, whipped cream, or a drizzle of caramel, this show-stopping dessert is a crowd-pleaser that's perfect for any occasion. With just 20 minutes of prep time and simple, easy-to-follow steps, you’ll master the art of homemade cheesecake with ease.
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Recipe Information
Ingredients
- 200 grams graham cracker crumbs
- 85 grams unsalted butter, melted
- 50 grams granulated sugar (for crust)
- 900 grams cream cheese, softened
- 200 grams granulated sugar (for filling)
- 240 ml sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and mix well.
Beat in the eggs one at a time, mixing just until incorporated after each egg. Do not overmix as this can cause air bubbles in the batter.
Add the tablespoon of all-purpose flour to the batter and mix until just combined. The flour helps stabilize the filling.
Pour the cheesecake batter onto the prepared crust, spreading it evenly.
Place the springform pan in a larger roasting pan and add boiling water to the roasting pan until it reaches halfway up the sides of the springform pan. This creates a water bath to help prevent the cheesecake from cracking.
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center still has a slight wobble.
Turn off the oven, slightly crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight before serving.
Carefully run a knife around the edge of the cheesecake to loosen it from the pan before releasing the springform ring. Slice and serve plain or with your favorite toppings like fresh fruit, whipped cream, or caramel sauce.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 29.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 119 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.
