Description
Experience the legendary dense, velvety texture of a restaurant-style cheesecake right in your own kitchen. This recipe utilizes a gentle water bath method and room-temperature ingredients to achieve a flawless, crack-free surface and the iconic, melt-in-the-mouth consistency. Perfect for any special occasion, this rich dessert delivers professional results with every single slice.
Ingredients
32 ounces cream cheese, full-fat blocks
1.5 cups granulated sugar
1 cup full-fat sour cream
4 large eggs, room temperature
1 tablespoon pure vanilla extract
1.5 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Combine graham cracker crumbs and melted butter, press into a 9-inch springform pan, and bake for 10 minutes.
Beat room temperature cream cheese and sugar on low speed until perfectly smooth.
Mix in sour cream and vanilla extract until uniform.
Add eggs one at a time, mixing on the lowest speed to prevent excess air.
Wrap the springform pan in foil and place it in a large roasting pan filled with hot water.
Bake for 90 minutes until the edges are set but the center remains slightly wobbly.
Cool gradually at room temperature, then chill in the refrigerator for at least 8 hours before serving.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumpy batter. Do not overmix after adding eggs to avoid cracking. Always use a water bath for the classic smooth finish.
- Prep Time: 30
- Cook Time: 90
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 380mg
- Fat: 41g
- Saturated Fat: 24g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 165mg