Very Yummy Very Rich Cheesecake
Indulge in pure decadence with this Very Yummy Very Rich Cheesecake, a dessert that lives up to its name with every creamy bite. This classic cheesecake recipe features a buttery graham cracker crust that perfectly complements the rich, velvety filling made from cream cheese, sour cream, and a touch of vanilla. The secret to its irresistibly smooth texture lies in its careful preparation–from gently folding in sifted flour to baking it low and slow, followed by a gradual cooling process to prevent cracks. With minimal prep time and a luscious flavor profile, this cheesecake is perfect for celebrations, family gatherings, or any time you crave a luxurious dessert. Serve it plain or with your favorite toppings, like fresh berries or a drizzle of caramel, to take this dessert to the next level. Rich, creamy, and utterly satisfying, it’s sure to become a go-to recipe for cheesecake lovers!
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Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 900 grams Cream cheese, softened
- 200 grams Granulated sugar
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 4 pieces Large eggs
- 2 tablespoons All-purpose flour
Directions
Step 1
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2
In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator while preparing the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer until smooth and creamy. This should take about 2-3 minutes.
Step 4
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until well combined.
Step 5
Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix, as this can incorporate too much air and cause cracking.
Step 6
Sift the flour into the batter and gently fold it in until just incorporated. Scrape down the sides of the bowl as needed to ensure an even mixture.
Step 7
Pour the cheesecake batter over the chilled crust, spreading it evenly with a spatula.
Step 8
Place the springform pan on a baking tray and bake in the preheated oven for 60 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Step 9
Turn off the oven and leave the cheesecake inside with the oven door cracked open for another hour to cool gradually. This helps prevent cracks from forming.
Step 10
Remove the cheesecake from the oven and allow it to cool to room temperature. Then, refrigerate for at least 4 hours or ideally overnight to set completely.
Step 11
Run a knife around the edges of the cheesecake before releasing the springform pan. Slice, serve, and enjoy your rich and creamy cheesecake!
Nutrition Facts
| Serving size | (1743.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6121.0 |
| Total Fat 460.3g | 0% |
| Saturated Fat 268.0g | 0% |
| Cholesterol 2018.7mg | 0% |
| Sodium 4493.5mg | 0% |
| Total Carbohydrate 431.0g | 0% |
| Dietary Fiber 5.4g | 0% |
| Total Sugars 290.3g | |
| Protein 101.3g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1296.0mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 1531.2mg | 0% |
Source of Calories