David Bock's Cheesecake

Indulge in the creamy decadence of David Bock's Cheesecake, a timeless dessert that combines rich, velvety filling with a buttery graham cracker crust. Perfect for cheesecake enthusiasts, this recipe features a luxurious blend of softened cream cheese, tangy sour cream, and a hint of pure vanilla, all baked to perfection in a 9-inch springform pan. With its silky texture and slightly jiggly center, this classic cheesecake achieves a balance of lightness and richness that will impress any crowd. A slow cooling process ensures a crack-free finish, while an overnight chill in the refrigerator intensifies its flavor. Ideal for celebrations or as an indulgent treat, this cheesecake serves 12 and is guaranteed to become a family favorite. Serve it plain or customize with your favorite toppings, from fresh berries to indulgent caramel drizzle.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 0.25 cup granulated sugar (for crust)
• 32 ounces cream cheese, softened
• 1 cup granulated sugar (for filling)
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 4 units large eggs

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the crumbs are moistened and hold their shape when pressed.

Step 3

Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy.

Step 5

Add 1 cup of granulated sugar to the cream cheese and mix until well combined, scraping down the sides of the bowl as needed.

Step 6

Add the sour cream and vanilla extract to the mixture and continue beating until smooth.

Step 7

Add the eggs one at a time, mixing just until incorporated after each addition. Be careful not to overmix to avoid incorporating too much air into the batter.

Step 8

Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.

Step 9

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle.

Step 10

Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 11

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.

Step 12

Run a knife around the edge of the pan to loosen the cheesecake before removing the springform ring.

Step 13

Slice and serve cold. Enjoy your homemade David Bock's Cheesecake!

Nutrition Facts

Serving size	(1958.1g)

Amount per serving	% Daily Value*
Calories	6833.0

Total Fat 503.5g	0%
Saturated Fat 294.5g	0%
Polyunsaturated Fat g
Cholesterol 2121.7mg	0%
Sodium 4832.0mg	0%
Total Carbohydrate 508.8g	0%
Dietary Fiber 6g	0%
Total Sugars 358.2g
Protein 106.6g	0%

Vitamin D 160IU	0%
Calcium 1474.4mg	0%
Iron 15.9mg	0%
Potassium 1600.2mg	0%

*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.

Source of Calories

Fat: 64.8%

Protein: 6.1%

Carbs: 29.1%