Description
This cheesecake is not just good, it’s transcendent with an unbelievably smooth, velvety texture that melts in your mouth. Experience pure, creamy bliss with every bite of this classic, baked cheesecake.
Ingredients
Scale
- 24 oz Full-Fat Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 cup Sour Cream or Full-Fat Greek Yogurt (Plain), at room temperature
- 4 Large Eggs, at room temperature
- 1 tsp Pure Vanilla Extract
- 1 ½ cups Graham Cracker Crumbs
- ½ cup Unsalted Butter, melted
Instructions
- Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
- Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to create a waterproof barrier.
- In a medium bowl, combine graham cracker crumbs with granulated sugar, then pour in melted unsalted butter and mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan and bake for 8-10 minutes until lightly golden. Let it cool completely on a wire rack.
- In a stand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
- Gradually add the granulated sugar and beat on medium-low speed until just combined and smooth.
- Reduce the mixer speed to low and add the sour cream and vanilla extract, beating until just combined.
- Add the eggs one at a time, mixing on the lowest speed possible just until each egg is incorporated before adding the next.
- Pour the cheesecake batter over the cooled crust in the foil-wrapped springform pan.
- Place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan, reaching halfway up the sides of the springform pan.
- Bake for 60-75 minutes until the edges are set but the center still has a slight jiggle.
- Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the roasting pan from the oven and lift the springform pan out of the water bath. Remove the foil and let the cheesecake cool completely to room temperature.
- Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks.