Description
Experience the ultimate dessert with this velvety, dense, and rich cheesecake. Perfectly balanced with high-quality cream cheese and a touch of sour cream, this recipe utilizes a water bath method to ensure a smooth, crack-free finish that anchors any special occasion with professional, decadent quality.
Ingredients
32 ounces cream cheese, room temperature
1.5 cups granulated sugar
1 cup full-fat sour cream
2 teaspoons pure vanilla extract
4 large eggs, room temperature
1.5 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for crust)
Instructions
Preheat oven to 350 degrees Fahrenheit.
Combine graham cracker crumbs, melted butter, and two tablespoons sugar; press into a nine-inch springform pan.
Bake crust for ten minutes, then cool completely on a wire rack.
Beat cream cheese and 1.5 cups sugar until smooth.
Mix in sour cream and vanilla until combined.
Incorporate eggs one at a time on low speed.
Pour batter over crust and smooth the top.
Bake in a water bath at 325 degrees Fahrenheit for 75 minutes.
Turn off oven and leave cake inside for one hour before cooling on a rack and refrigerating for at least 8 hours.
Notes
Ensure all dairy and eggs are at room temperature before mixing to prevent lumps. Using a water bath is essential for preventing cracks and ensuring an even bake. Avoid over-mixing the batter after adding eggs to prevent air bubbles.
- Prep Time: 20
- Cook Time: 75
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32g
- Sodium: 350mg
- Fat: 36g
- Saturated Fat: 20g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 160mg