Description
This creamy classic cheesecake recipe delivers a smooth, rich dessert with a perfectly golden graham cracker crust and no cracks. Quick and easy to prepare, it features a luscious filling made with full-fat cream cheese, sour cream, and eggs, baked in a water bath for even cooking and flawless texture. Ideal for gatherings or special occasions, this cheesecake is guaranteed to impress with its velvety consistency and classic flavor.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons melted unsalted butter
Filling
- 2 (8-ounce) blocks full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup full-fat sour cream, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- Make the crust mixture: In a medium bowl, combine 1 ½ cups graham cracker crumbs with ¼ cup granulated sugar, ensuring even mixing.
- Add butter to crust: Pour in 6 tablespoons of melted unsalted butter and mix until the crumbs are evenly moistened and have a sandy texture.
- Press crust into pan: Firmly and evenly press the crumb mixture into the bottom of a 9-inch springform pan to create the crust base.
- Bake the crust: Place the crust in the oven and bake for 8-10 minutes until it turns lightly golden, then remove and cool slightly. Lower oven temperature to 325°F (160°C).
- Prepare water bath: Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent leaks.
- Place pan in roasting pan: Set the foil-wrapped springform pan inside a larger roasting pan.
- Beat cream cheese: Using an electric mixer on low speed, beat the two blocks of room temperature cream cheese until smooth, approximately 2-3 minutes.
- Add sugar to cream cheese: Gradually add 1 cup granulated sugar, continuing to mix on low speed until well combined and smooth, about 2 more minutes.
- Incorporate sour cream and vanilla: Stir in ½ cup sour cream and 1 teaspoon vanilla extract, mixing on low just until blended.
- Add eggs one at a time: Add the 2 large eggs individually, mixing at the lowest speed just until each egg is incorporated to avoid overmixing.
- Pour batter over crust: Evenly pour the creamy cheesecake batter over the cooled crust in the prepared springform pan.
- Add water to roasting pan: Carefully pour hot water into the larger roasting pan until it reaches about halfway up the sides of the springform pan to create a moist baking environment.
- Bake cheesecake: Place the roasting pan with the cheesecake into the oven and bake for 60-75 minutes until the edges are set but the center has a slight wobble.
- Cool in oven: Turn off the oven, prop the door open slightly, and leave the cheesecake inside for 1 hour to cool gradually and prevent cracks.
- Remove from water bath and cool: Take out the roasting pan, remove the springform from the water bath, unwrap the foil, and place on a wire rack to cool completely at room temperature for 2-3 hours.
- Refrigerate: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours or overnight for best texture and flavor.
- Serve: Before serving, run a thin knife around the edges to release the cheesecake from the pan, unclasp the springform, remove the sides, and slice with a warm, clean knife for neat pieces.
Notes
- Always use room temperature ingredients for the smoothest batter and to avoid lumps.
- Using a water bath helps prevent cracks and ensures even baking.
- Wrap the springform pan tightly to prevent water from seeping into the batter during baking.
- Letting the cheesecake cool gradually in the oven reduces cracking and improves texture.
- Chilling the cheesecake overnight enhances flavor and firmness, making slicing easier.
- Warm the knife before slicing to achieve clean, smooth cuts.
