Better Than Cheesecake Factory Cheesecake
Indulge in the ultimate dessert experience with this "Better Than Cheesecake Factory Cheesecake" recipe, a rich and creamy masterpiece that’s guaranteed to impress. Featuring a buttery graham cracker crust and a luscious cream cheese filling, this homemade cheesecake is delightfully smooth with just the right hint of tang from sour cream and vanilla. Baked to velvety perfection in a water bath, it boasts a flawless texture that rivals any restaurant-worthy treat. With simple, easy-to-follow steps and a few pantry staples, this decadent cheesecake is perfect for celebrations, dinner parties, or whenever you crave a slice of indulgence. Achieve professional results right from your kitchen and treat yourself to a dessert that's truly better than the Cheesecake Factory, all while ensuring there’s not a crack in sight.
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Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, room temperature
- 1.5 cups granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 eggs, large
- 2 tablespoons all-purpose flour
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to prevent water from seeping in during the water bath.
Step 2
In a medium bowl, mix the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 3
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 4
Gradually add the 1.5 cups of granulated sugar and continue beating until well combined and fluffy.
Step 5
Reduce the mixer speed to low, then add the sour cream and vanilla extract. Mix until just combined.
Step 6
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Be careful not to overmix.
Step 7
Sprinkle in the flour and mix on low speed until just combined. Scrape the sides and bottom of the bowl with a spatula to ensure the batter is uniform and lump-free.
Step 8
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
Step 9
Place the springform pan inside a larger roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracks.
Step 10
Carefully place the roasting pan in the preheated oven and bake for 70-75 minutes, or until the edges are set but the center still has a slight jiggle.
Step 11
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes that can cause cracking.
Step 12
Remove the cheesecake from the roasting pan and carefully peel away the foil. Let it cool to room temperature on a wire rack.
Step 13
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set completely.
Step 14
When ready to serve, run a thin knife around the edge of the cheesecake to release it from the pan. Remove the sides of the springform pan, slice, and enjoy!
Nutrition Facts
| Serving size | (880.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3339.6 |
| Total Fat 133.3g | 0% |
| Saturated Fat 73.8g | 0% |
| Cholesterol 306mg | 0% |
| Sodium 1526.2mg | 0% |
| Total Carbohydrate 507.9g | 0% |
| Dietary Fiber 6.4g | 0% |
| Total Sugars 366.1g | |
| Protein 24.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 343.0mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 640.1mg | 0% |
Source of Calories