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Creamy Cheesecake

Creamy Cheesecake

  • Author: admin
  • Total Time: 5 hours (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Gluten Free (with gluten-free crust substitution)

Description

This Creamy Cheesecake recipe offers a rich, smooth, and luscious dessert with a velvety texture and perfectly balanced sweetness. Easy enough for beginners yet elegant to impress, it features a buttery graham cracker crust and a silky cream cheese filling enhanced with sour cream and vanilla. Customizable with various toppings and variations, this cheesecake is an indulgent treat that rivals bakery-quality desserts.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon sugar (optional)

Filling

  • 24 oz (680g) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Start by crushing graham crackers until fine crumbs form. Combine these with melted butter and a pinch of sugar, then press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling to ensure a firm, crisp base.
  2. Mix the Cream Cheese Batter: Beat softened cream cheese and sugar together until smooth and creamy, taking care to avoid lumps. Add eggs one at a time, mixing well after each addition to maintain a silky texture.
  3. Add the Flavors: Incorporate sour cream and vanilla extract into the batter, which adds moisture and a warm, aromatic note for a truly unforgettable flavor.
  4. Bake with Care: Pour the batter over the chilled crust. Bake in a preheated oven at 325°F (160°C) for about 55-70 minutes, or until the edges are set and the center is slightly jiggly. To prevent cracks and ensure smoothness, use a water bath by wrapping the pan in foil and placing it in a larger pan filled with hot water halfway up the sides.
  5. Cool and Chill Thoroughly: Once baked, let the cheesecake cool gradually to room temperature, ideally leaving the oven door ajar. Refrigerate for at least 4 hours, or overnight, to let flavors meld and the texture set perfectly before serving.

Notes

  • Bring cream cheese, eggs, and sour cream to room temperature before mixing to avoid lumps.
  • Mix on low speed to prevent incorporating too much air, which can cause cracks.
  • Use a water bath during baking to create a moist environment and prevent drying or cracking.
  • Do not overbake; a slightly jiggly center indicates the cheesecake is done and will firm up as it cools.
  • Cool gradually by leaving the oven door slightly open before transferring to the refrigerator.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 350
  • Sugar: 30g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: cheesecake, creamy cheesecake, cream cheese dessert, easy cheesecake, homemade cheesecake, classic cheesecake

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Find it online: https://dishesbyme.com/creamy-cheesecake-2/