Dora's Prize Winning Cheesecake
Indulge in pure dessert bliss with Dora’s Prize-Winning Cheesecake, a velvety-smooth classic that’s bound to impress your taste buds. Featuring a buttery graham cracker crust and a luscious cream cheese filling, this timeless recipe has been perfected to ensure a rich, creamy texture in every bite. Enhanced by the tangy kick of sour cream and aromatic vanilla, it’s baked to perfection and cooled gradually to prevent unsightly cracks, delivering a flawless presentation every time. Ideal for any occasion, this cheesecake serves as a versatile canvas for toppings like fresh berries, decadent chocolate, or caramel drizzle. With just 20 minutes of prep time and simple, foolproof instructions, Dora’s Prize-Winning Cheesecake will quickly become your go-to dessert recipe for celebrations and everyday indulgence.
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Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cups granulated sugar
- 1 cups sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
Directions
Step 1
Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by greasing the sides lightly with butter or nonstick spray.
Step 2
In a medium bowl, combine the graham cracker crumbs and 0.25 cups of granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
Step 3
Press the graham cracker mixture firmly into the bottom of the springform pan to form an even crust layer. Use the back of a spoon or a flat-bottomed glass to pack it tightly.
Step 4
Bake the crust in the preheated oven for 10 minutes, then set it aside to cool while you prepare the filling.
Step 5
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together until smooth and creamy, about 2–3 minutes.
Step 6
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until well combined.
Step 7
Add the eggs one at a time, mixing on medium-low speed after each addition just until incorporated. Be careful not to overmix, as this can create air bubbles in the batter.
Step 8
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula if needed.
Step 9
Place the pan on a baking sheet to catch any drips, and bake in the preheated oven for 45–55 minutes, or until the edges are set but the center is slightly jiggly when gently shaken.
Step 10
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking on top.
Step 11
Remove the cheesecake from the oven and run a knife around the edge of the pan to release it. Allow it to cool to room temperature before refrigerating.
Step 12
Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving for best results.
Step 13
Unmold the cheesecake from the springform pan, slice, and serve as-is or with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce.
Nutrition Facts
| Serving size | (1617.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5682.0 |
| Total Fat 412.4g | 0% |
| Saturated Fat 243.9g | 0% |
| Cholesterol 1684.6mg | 0% |
| Sodium 3667.5mg | 0% |
| Total Carbohydrate 445.9g | 0% |
| Dietary Fiber 4.5g | 0% |
| Total Sugars 335.4g | |
| Protein 83.0g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1186.5mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1200.4mg | 0% |
Source of Calories