Prepare to embark on a culinary journey that will transform your dessert game forever! This isn't just any cheesecake - this is THE cheesecake that will make your taste buds dance and your guests beg for the recipe. Imagine a perfectly creamy, rich dessert with a buttery graham cracker crust that melts in your mouth, creating a symphony of flavors that will have everyone asking for seconds (and thirds)!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 (8 oz) packages cream cheese
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined and the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared springform pan, creating an even crust.
- In a large mixing bowl, beat the cream cheese with 1 cup sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Stir in vanilla extract and sour cream, mixing until the batter is completely smooth and free of lumps.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for approximately 60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool completely at room temperature for about 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely before serving.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then release the springform sides.
- Slice and serve chilled. Optional: Garnish with fresh berries, whipped cream, or a drizzle of chocolate sauce.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- Don't overmix the batter - mix just until ingredients are combined to prevent incorporating too much air, which can cause cracking.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even baking and to prevent cracks.
- Check the cheesecake's doneness by giving it a gentle shake - the center should be slightly jiggly but not liquid.
- Allow the cheesecake to cool slowly at room temperature to prevent sudden temperature changes that can cause cracking.
- Refrigerate for at least 4 hours, preferably overnight, to achieve the perfect texture and allow flavors to meld.
- Clean your knife with hot water between each slice for perfectly clean cuts.
Nutrition Facts
Calories: 544kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
