Ultimate Cheesecake
Indulge in the creamy decadence of the *Ultimate Cheesecake*, the perfect recipe for cheesecake enthusiasts and dessert lovers alike. This classic cheesecake features a buttery graham cracker crust that’s baked to golden perfection, topped with a luscious, velvety filling made from cream cheese, sour cream, and a hint of pure vanilla. Baked using a water bath technique to ensure a flawlessly smooth and crack-free surface, this cheesecake is as indulgent as it is beautiful. Whether served plain or garnished with fresh berries, a drizzle of caramel, or a dollop of whipped cream, this dessert is destined to steal the spotlight at any gathering. With its simple preparation and sophisticated results, this recipe is your go-to for creating an impressive, bakery-style cheesecake right in your own kitchen. Perfect for holidays, celebrations, or simply treating yourself to something extraordinary!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar (for filling)
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 whole Large eggs
Instructions
Preheat your oven to 325°F (165°C) and wrap the outside of a 9-inch springform pan in two layers of aluminum foil to prevent water from leaking in.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until evenly combined, then press the mixture firmly into the bottom of the springform pan to form an even crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 1 1/4 cups of sugar together on medium speed until smooth, about 2-3 minutes. Be sure to scrape down the sides of the bowl as needed.
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth.
Add the eggs one at a time, blending on low speed after each addition until just combined. Avoid overmixing, as this can lead to cracks in your cheesecake.
Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.
Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan to create a water bath.
Carefully place the roasting pan in the preheated oven and bake the cheesecake for 60 minutes, or until the center is almost set and jiggles slightly when shaken.
Turn off the oven, prop the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the water bath and allow it to cool to room temperature on a wire rack.
Cover the cooled cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
Before serving, carefully run a knife around the edge of the crust to release it from the pan. Unlock and remove the springform ring, then slice and enjoy!
Nutrition Facts
Calories |
5649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 452.7 g | 580% | |
| Saturated Fat | 271.5 g | 1358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2049 mg | 683% | |
| Sodium | 3389 mg | 147% | |
| Total Carbohydrate | 347.5 g | 126% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 324.1 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1347 mg | 104% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1225 mg | 26% | |
*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.
