Description
Classic Creamy Cheesecake with a buttery graham cracker crust and rich, smooth cream cheese filling baked in a water bath for perfect texture. This timeless dessert is ideal for special occasions and can be topped with fresh berries, whipped cream, or chocolate sauce to suit your taste.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (about 10 crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- â…” cup sour cream
- â…” cup heavy cream
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan with foil to prevent water seepage. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then remove and let it cool while preparing the filling.
- Make the Filling: Using a hand mixer, beat the softened cream cheese until smooth and creamy, about 2 to 3 minutes. Add the sugar and vanilla extract, mixing until combined. Add eggs one at a time, blending on low speed after each addition to avoid incorporating too much air. Finally, mix in sour cream and heavy cream until the filling is silky smooth.
- Assemble and Bake: Pour the cream cheese filling over the cooled crust in the springform pan. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, which helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour and 10 minutes, or until the edges are set but the center still jiggles slightly when moved.
- Cool Gradually: Turn off the oven and slightly open the door. Let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes that could cause cracks. Then, remove the cheesecake from the oven and the water bath. Run a knife gently around the edges to loosen it from the pan. Allow it to cool to room temperature on a wire rack before refrigeration.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or, preferably, overnight for the best texture and flavor. When ready to serve, remove the springform pan ring, slice the cheesecake, and add your favorite toppings such as fresh berries, whipped cream, or chocolate sauce.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- Using a water bath is key to achieving a smooth, crack-free cheesecake surface.
- Do not overmix eggs to prevent excessive air incorporation, which can cause cracking.
- Chilling the cheesecake overnight improves flavor and texture.
- If you don’t have a springform pan, use a regular cake pan but line it with parchment paper for easier removal.
