Description
Classic Creamy Cheesecake with a buttery graham cracker crust and a smooth, rich cream cheese filling baked in a water bath to ensure a silky texture. Perfectly balanced sweetness and vanilla flavor make this an irresistible dessert for any occasion.
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 leaks. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove and set aside to cool.
- Make the Cheesecake Filling: Using a hand mixer, beat the softened cream cheese until smooth and creamy, about 2 to 3 minutes. Gradually add the sugar and vanilla extract, continuing to beat until well combined. Add the eggs one at a time, mixing on low speed after each to avoid incorporating too much air. Finally, add the sour cream and heavy cream, beating just until the mixture is smooth and uniform.
- Assemble and Bake: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Place the pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan, creating a water bath which helps to bake the cheesecake evenly and prevents cracking. Bake in the preheated oven for 1 hour and 10 minutes, or until the edges are set but the center still jiggles slightly.
- Cool and Chill: Turn off the oven and crack the door open; let the cheesecake cool inside the oven for 1 hour. Remove the springform pan from the water bath and oven. Run a knife around the edges to loosen the cheesecake from the pan. Allow it to cool to room temperature on a wire rack before refrigerating for at least 4 hours or overnight to set completely.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake with a clean knife. Serve plain or topped with your favorite additions such as fresh berries, whipped cream, or chocolate sauce for a delicious finish.
Notes
- Using room temperature eggs helps achieve a smoother filling without lumps.
- Wrapping the springform pan with foil prevents water from seeping into the crust during baking.
- Baking the cheesecake in a water bath helps prevent cracking by regulating the temperature and moisture.
- Allowing the cheesecake to chill overnight improves firmness and flavor.
- For easier slicing, warm the knife under hot water and wipe between cuts.
