Description
A rich, creamy, and smooth cheesecake with a buttery graham cracker crust that’s perfect for any occasion — simple, elegant, and absolutely irresistible.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 cup sour cream, room temperature
- 4 large eggs, room temperature
- For the Topping (Optional):
- Fresh berries (strawberries, blueberries, or raspberries)
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool slightly while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes.
- Add the flour, vanilla extract, and sour cream, and mix until fully incorporated. Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time, mixing on low speed just until combined. Do not overmix.
- Pour the cheesecake batter over the crust and smooth the top with a spatula.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes about 1 inch up the sides of the springform pan (this creates a water bath).
- Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and water bath, then cool to room temperature. Refrigerate for at least 4 hours or overnight to set completely.
- Remove the cheesecake from the springform pan. Top with fresh berries and a dusting of powdered sugar, if desired. Slice and serve chilled.
Notes
- Ensure all ingredients are at room temperature for smooth blending.
- Do not overmix the batter as it may introduce too much air, resulting in cracks on the surface.
- Use a water bath to prevent cracking and bake evenly.
- Chill the cheesecake thoroughly for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 25g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg
