Cheese Cake
Indulge in the creamy decadence of a classic homemade cheesecake, a dessert that’s as impressive as it is irresistible. Featuring a buttery graham cracker crumb crust and a smooth, luscious cream cheese filling, this timeless recipe delivers a rich, melt-in-your-mouth texture with just the right balance of sweetness and tang. Made with sour cream for added depth and baked to perfection in a water bath to prevent cracking, this cheesecake is a foolproof showstopper for any occasion. Top it with fresh fruit, whipped cream, or a drizzle of your favorite sauce to make it uniquely yours. With minimal prep time and a foolproof method, this cheesecake is the ultimate dessert for parties, holidays, or anytime you want to treat yourself. Serve chilled for a slice of pure indulgence! Perfect for cheesecake lovers looking for an easy yet elegant dessert recipe.
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Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 3 units Large eggs
Directions
Step 1
Preheat your oven to 180°C (350°F). Lightly grease a 22 cm (9-inch) springform pan and wrap the outside of the pan with aluminum foil to prevent leaks during baking.
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 50 grams of sugar. Mix until the texture resembles wet sand.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to press evenly. Set aside.
Step 4
Using a stand mixer or a handheld mixer, beat the softened cream cheese and sugar together on medium speed until smooth and fluffy, about 2-3 minutes.
Step 5
Add the sour cream and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Step 6
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overbeat the batter, as this can cause cracks in the cheesecake.
Step 7
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Step 8
Place the springform pan into a larger roasting pan. Fill the roasting pan with hot water about halfway up the sides of the springform pan to create a water bath. This will help the cheesecake bake evenly and prevent cracking.
Step 9
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly ajar for an additional 1 hour to cool gradually. This helps prevent the cheesecake from cracking as it cools.
Step 11
Remove the cheesecake from the water bath and transfer it to a wire rack to cool completely to room temperature.
Step 12
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set properly.
Step 13
Carefully remove the cheesecake from the springform pan and serve chilled. Optionally, garnish with fresh fruit, whipped cream, or a fruit compote.
Nutrition Facts
| Serving size | (1493.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5316.3 |
| Total Fat 366.0g | 0% |
| Saturated Fat 212.4g | 0% |
| Cholesterol 1556.4mg | 0% |
| Sodium 3707.2mg | 0% |
| Total Carbohydrate 456.0g | 0% |
| Dietary Fiber 5g | 0% |
| Total Sugars 332.4g | |
| Protein 79.4g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1045.3mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1228.0mg | 0% |
Source of Calories