Get ready to embark on a culinary adventure that will transform your dessert game forever! This Wave Your Flag Cheesecake isn't just another ordinary cheesecake - it's a creamy, dreamy masterpiece that promises to steal the show at any gathering. With its perfectly smooth texture, rich cream cheese filling, and irresistible graham cracker crust, this recipe is about to become your new secret weapon in the kitchen. Whether you're a seasoned baker or a curious beginner, this cheesecake will have everyone waving their forks in delightful surrender!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 pounds cream cheese, softened
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your cheesecake bakes evenly and comes out perfectly set.
- In a medium-sized mixing bowl, combine the graham cracker crumbs and 1/4 cup of granulated sugar. Mix well to ensure the sugar is evenly distributed throughout the crumbs.
- Pour in the melted unsalted butter and stir until the mixture resembles wet sand. This will create a cohesive crust that holds together when baked.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer across the base. Use the back of a measuring cup or your fingers to compact it well.
- Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps for a silky texture.
- Add 1/2 cup of granulated sugar to the cream cheese and continue to beat until well combined and fluffy, about 1-2 minutes.
- Incorporate the eggs one at a time, mixing well after each addition. This will help to avoid overmixing, which can lead to cracks in the cheesecake.
- Stir in the vanilla extract and mix until just combined. Be careful not to overmix the batter.
- Finally, gently fold in the sour cream until fully incorporated. This adds a nice tanginess to the cheesecake and helps create a creamy texture.
- Pour the cream cheese filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for about 50 minutes, or until the edges are set but the center still has a slight jiggle.
- Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
- After the cheesecake has cooled, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours, or overnight, to fully set.
- When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake into 12 equal servings and enjoy your delicious Wave Your Flag Cheesecake!
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- Don't overmix your cheesecake batter - this can introduce too much air and cause cracking.
- Use a water bath or place a pan of water on the bottom rack of the oven to create humidity and prevent surface cracking.
- Let the cheesecake cool slowly in the oven with the door cracked to prevent sudden temperature changes.
- Chill the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Run a knife around the edge of the pan before removing the springform to help prevent sticking.
- For clean slices, use a hot, wet knife and wipe it clean between each cut.
Nutrition Facts
Calories: 316kcal
Carbohydrates: 22g
Protein: g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 100mg
