Description
This classic creamy cheesecake recipe features a rich and smooth cream cheese filling on a buttery graham cracker crust, baked in a water bath to achieve the perfect silky texture. Ideal for dessert lovers, it offers a luscious treat that’s easy to make and delicious to serve with your favorite toppings.
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
- ⅔ cup sour cream
- ⅔ cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C) and wrap the bottom of a 9-inch springform pan with foil to prevent leaks. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of the pan to form an even crust. Bake the crust for 10 minutes, then set it 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, mixing well after each addition. Incorporate the eggs one at a time, mixing on low speed to keep the batter smooth. Finally, add the sour cream and heavy cream, and beat until the filling is completely smooth and lump-free.
- Assemble and Bake: Pour the prepared cheesecake filling over the cooled crust in the springform pan. Place this pan inside a larger roasting pan to prepare a water bath. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, which helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour and 10 minutes, or until the cheesecake edges are set but the center still has a slight jiggle.
- Cool and Chill: Once baking is complete, turn off the oven and crack the oven door open, allowing the cheesecake to cool gradually for 1 hour. Remove the springform pan from the water bath and run a thin knife around the edges to loosen the cheesecake from the pan. Allow the cheesecake to cool completely to room temperature, then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavors.
- Serve: Remove the sides of the springform pan and slice the cheesecake into 12 servings. Enhance your dessert by adding toppings such as fresh berries, whipped cream, or a drizzle of chocolate sauce for extra indulgence.
Notes
- Using room temperature eggs and cream cheese helps create a smooth filling without lumps.
- Wrapping the springform pan bottom with foil prevents water from leaking into the cheesecake during the water bath bake.
- Baking in a water bath helps avoid cracks and ensures even cooking.
- Allow the cheesecake to chill for at least 4 hours to achieve the best texture.
- Feel free to customize with your favorite toppings to add flavor and presentation appeal.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
