Granny Barra's Cheesecake

Indulge in the timeless charm of Granny Barra’s Cheesecake—a creamy, dreamy dessert that blends classic techniques with a touch of citrusy zest. This recipe features a buttery graham cracker crust, a rich cream cheese filling, and a hint of lemon zest for a subtle brightness that enhances every bite. The secret to its incredibly smooth texture lies in the use of a water bath and careful mixing, ensuring a crack-free, velvety surface. Perfect for special occasions or as an everyday treat, this cheesecake is best when chilled overnight, allowing its flavors to fully develop. Serve it with fresh berries or a dollop of whipped cream for a show-stopping dessert that's sure to impress. Keywords: classic cheesecake, creamy cheesecake recipe, lemon zest cheesecake, crack-free cheesecake, water bath baking technique.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 24 ounces cream cheese, softened
• 1 cup granulated sugar (for filling)
• 1 cup sour cream
• 2 teaspoons pure vanilla extract
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 teaspoon lemon zest
• 4 cups water (for water bath)

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent leaking during baking.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar for the crust. Mix until evenly moistened.

Step 3

Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust layer. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together with a hand mixer on medium speed until smooth and creamy, about 2 minutes.

Step 5

Add the sour cream, vanilla extract, flour, and lemon zest to the cream cheese mixture. Mix until well combined.

Step 6

Beat the eggs in, one at a time, mixing on low speed after each addition, just until combined. Be careful not to overmix to avoid cracking during baking.

Step 7

Pour the filling over the crust in the springform pan, smoothing the top with a spatula.

Step 8

Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan to come about 1 inch up the sides of the springform pan, creating a water bath.

Step 9

Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly when shaken.

Step 10

Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly for 1 hour. This helps prevent cracks on the surface.

Step 11

Remove the springform pan from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.

Step 12

Run a knife around the edges of the pan to loosen the cheesecake before removing the outer ring. Slice and serve chilled, optionally topping with fresh berries or whipped cream.

Nutrition Facts

Serving size	(2629.7g)

Amount per serving	% Daily Value*
Calories	5916.5

Total Fat 418.6g	0%
Saturated Fat 245.4g	0%
Polyunsaturated Fat g
Cholesterol 1684.6mg	0%
Sodium 4028.3mg	0%
Total Carbohydrate 479.8g	0%
Dietary Fiber 6.8g	0%
Total Sugars 324.4g
Protein 88.4g	0%

Vitamin D 123IU	0%
Calcium 1224.6mg	0%
Iron 14.4mg	0%
Potassium 1303.3mg	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: 62.4%

Protein: 5.9%

Carbs: 31.8%