Marney's Cheesecake

Indulge in the creamy decadence of Marney's Cheesecake, a classic dessert that combines a buttery graham cracker crust with a luxuriously smooth and velvety filling. Perfectly balanced with the tang of sour cream and the warmth of vanilla, this homemade cheesecake is baked to perfection with a delicate jiggle at the center for that signature texture. The step-by-step process, including a gentle oven cooling technique, ensures a flawless finish free from cracks. Ideal for any special occasion, this divine cheesecake can be served as-is or elevated with fresh fruit, whipped cream, or a drizzle of chocolate. With just 20 minutes of prep time, you can create a crowd-pleasing dessert that’s both timeless and unforgettable.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:65 mins

Total Time:85 mins

Servings: 12

Ingredients

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

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well until the crumbs are evenly coated.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch 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 until smooth and fluffy.

Step 5

Add 1 cup of granulated sugar to the cream cheese and beat until fully incorporated.

Step 6

Mix in the sour cream and vanilla extract until smooth.

Step 7

Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix, as this can add air bubbles to the batter.

Step 8

Pour the cream cheese mixture over the prepared crust in the springform pan and smooth the top with a spatula.

Step 9

Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Step 10

Once baked, turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.

Step 11

After the cheesecake has cooled in the oven, remove it and run a thin knife around the edge to loosen it from the pan. Let it cool completely on a wire rack.

Step 12

Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.

Step 13

To serve, release the springform pan and transfer the cheesecake to a serving plate. Optionally, top with fresh fruit, whipped cream, or a drizzle of chocolate syrup.

Nutrition Facts

Serving size	(1953.9g)

Amount per serving	% Daily Value*
Calories	6821.0

Total Fat 503.5g	0%
Saturated Fat 294.5g	0%
Polyunsaturated Fat g
Cholesterol 2121.7mg	0%
Sodium 4831.6mg	0%
Total Carbohydrate 508.3g	0%
Dietary Fiber 6g	0%
Total Sugars 357.7g
Protein 106.6g	0%

Vitamin D 160IU	0%
Calcium 1473.8mg	0%
Iron 15.9mg	0%
Potassium 1591.2mg	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%