Description
Indulge in the ultimate decadent dessert with this classic creamy cheesecake. Made with high-quality cream cheese, sour cream, and a buttery graham cracker crust, this recipe provides a smooth, velvety texture and a rich flavor profile. By utilizing a gentle water bath and slow-baking techniques, you can achieve a professional-grade finish that is perfectly stable and free of cracks. It is the ideal centerpiece for any special celebration, ensuring a consistent, tangy, and sweet experience in every single bite.
Ingredients
32 oz full-fat brick-style cream cheese
1.5 cups granulated sugar
1 cup sour cream
4 large eggs, room temperature
2 tsp pure vanilla extract
1.5 cups finely crushed graham crackers
6 tbsp unsalted butter, melted
Instructions
Preheat oven to 350°F.
Combine graham cracker crumbs, melted butter, and 2 tbsp sugar in a bowl.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake crust for 10 minutes until golden, then cool completely.
Beat cream cheese and remaining sugar on low speed until smooth.
Add sour cream and vanilla, mixing until just incorporated.
Whisk in eggs one at a time on low speed to avoid excess air.
Pour filling into the crust.
Bake in a water bath at 325°F for 70 minutes.
Cool gradually before chilling for at least 8 hours.
Notes
Ensure all dairy ingredients are at room temperature to avoid lumps. Do not overmix the batter once eggs are added to prevent the cheesecake from cracking. A water bath is essential for even heat distribution.
- Prep Time: 30
- Cook Time: 70
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 380mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 145mg