The Best Baked Cheesecake in the World No Seriously
Indulge in pure decadence with *The Best Baked Cheesecake in the World (No Seriously)*, a dessert worthy of its bold claim. This recipe delivers a rich and creamy filling, made with generous amounts of silky cream cheese, tangy sour cream, and a hint of vanilla, all perfectly balanced atop a buttery graham cracker crust. Baked using a foolproof water bath technique to ensure a crack-free, velvety finish, this cheesecake is as stunning as it is delicious. With its lush texture and a flavor that’s perfectly sweet yet sophisticated, this homemade marvel is perfect for celebrations, holidays, or simply treating yourself to the ultimate dessert experience. Make it ahead, chill overnight, and slice into sheer perfection for a show-stopping finale to any meal.
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Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter
- 30 grams granulated sugar
- 900 grams cream cheese
- 200 grams granulated sugar (for filling)
- 240 ml sour cream
- 120 ml heavy cream
- 2 teaspoons vanilla extract
- 4 pieces large eggs
- 2 tablespoons all-purpose flour
- 0.25 teaspoons salt
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
Place the graham crackers in a food processor and pulse into fine crumbs. Add 30 grams of sugar and the melted butter. Pulse until fully combined.
Step 3
Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even layer. Bake the crust for 10 minutes, then set aside to cool.
Step 4
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Gradually add the 200 grams of sugar while mixing, scraping down the sides of the bowl as needed.
Step 6
Add the sour cream, heavy cream, vanilla extract, flour, and salt. Mix until fully incorporated.
Step 7
Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
Step 8
Pour the cheesecake batter over the cooled crust and gently smooth the top with a spatula.
Step 9
Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan inside a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan, creating a water bath.
Step 10
Bake the cheesecake in the preheated oven for 75-90 minutes or until the edges are set but the center still jiggles slightly when gently shaken.
Step 11
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
Step 12
Remove the cheesecake from the water bath and aluminum foil. Run a knife around the edges to loosen it from the pan, then let it cool to room temperature.
Step 13
Chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight before serving.
Step 14
Slice and enjoy the best baked cheesecake in the world, no exaggeration!
Nutrition Facts
| Serving size | (2014.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6971.5 |
| Total Fat 543.5g | 0% |
| Saturated Fat 299.7g | 0% |
| Polyunsaturated Fat 28.4g | |
| Cholesterol 2114.4mg | 0% |
| Sodium 4687.7mg | 0% |
| Total Carbohydrate 456.4g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 359.5g | |
| Protein 98.6g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1384.9mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1705.5mg | 0% |
Source of Calories