Prepare to embark on a culinary journey that will transform your dessert game forever! This Luby's-inspired Flufry Cheesecake is not just another ordinary dessert – it's a creamy, dreamy slice of pure indulgence that will make your taste buds dance with joy. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver a show-stopping cheesecake that looks and tastes like it came straight from a professional bakery.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups cream cheese
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 graham cracker crust
Instructions
- Preheat your oven to 325°F (163°C). This ensures that the cheesecake bakes evenly and sets properly.
- In a large mixing bowl, combine 2 cups of cream cheese and 1 cup of sugar. Using an electric mixer, beat the mixture on medium speed until it is smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Add 3 eggs, one at a time, mixing well after each addition. This helps to incorporate the eggs fully into the cream cheese mixture, creating a light and fluffy texture.
- Stir in 1 teaspoon of vanilla extract, ensuring it is evenly distributed throughout the mixture.
- In a separate bowl, mix together 1 cup of sour cream and 1/4 cup of all-purpose flour until well combined. This will add a creamy texture and stability to the cheesecake.
- Gently fold the sour cream mixture into the cream cheese mixture until fully combined. Be careful not to overmix, as this can affect the texture of the cheesecake.
- Prepare your graham cracker crust by placing it in a 9-inch springform pan. If using a pre-made crust, ensure it fits snugly. If making your own, crush graham crackers and mix with melted butter before pressing into the bottom of the pan.
- Pour the cheesecake batter into the prepared graham cracker crust, smoothing the top with a spatula.
- Bake in the preheated oven for about 1 hour, or until the center is set but still slightly jiggly. The edges should be firm, while the center will continue to firm up as it cools.
- Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes. This helps prevent cracking by allowing the cheesecake to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. After it has cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
- Before serving, you can top the cheesecake with your favorite fruits, chocolate sauce, or whipped cream if desired. Slice into 8 servings and enjoy your Flufry Cheesecake!
Tips
- Room Temperature is Key: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Avoid Overmixing: Mix your ingredients just until they're combined. Overmixing can incorporate too much air, causing your cheesecake to crack or sink.
- Use a Water Bath: For an extra-smooth texture, consider placing your springform pan in a larger pan filled with hot water while baking. This helps distribute heat evenly and prevents cracking.
- Cooling is Crucial: Never rush the cooling process. Letting the cheesecake cool slowly in the oven and then in the refrigerator ensures a perfect, crack-free surface.
- Sharp Knife Trick: When serving, dip your knife in hot water and wipe it dry between each cut for clean, beautiful slices.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, covered tightly with plastic wrap or in an airtight container.
Nutrition Facts
Calories: 409kcal
Carbohydrates: 34g
Protein: 8g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 142mg
