Prepare to embark on a decadent journey that will transform your dessert game forever! This Cheesecake Rancho La Puerta isn't just another cheesecake – it's a creamy, luxurious masterpiece that promises to melt in your mouth and transport your taste buds to a world of pure bliss. With its perfectly balanced texture and rich, velvety smoothness, this recipe is about to become your new obsession and the star of every gathering.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 packages (8 ounces each) cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C). This will ensure that your cheesecake bakes evenly.
- In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a measuring cup or your fingers to compact it well.
- 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.
- Add the sugar to the cream cheese and continue to beat until well combined and fluffy, approximately 2 more minutes.
- Incorporate the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as necessary to ensure everything is evenly mixed.
- Stir in the vanilla extract and sour cream, mixing until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
- Pour the cream cheese mixture over the prepared graham cracker crust in the springform pan, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for about 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to firm up as it cools.
- Once done, turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- After an hour, remove the cheesecake from the oven and allow it to cool at room temperature for another 30 minutes.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, remove the cheesecake from the springform pan and slice into 8 equal servings. Optionally, garnish with fresh fruit or a drizzle of chocolate sauce for added flavor.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free batter.
- Be careful not to overmix the batter, as this can incorporate too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even more consistent baking and to prevent surface cracks.
- Allow the cheesecake to cool gradually to prevent sudden temperature changes that can cause splitting.
- For clean, perfect slices, run your knife under hot water and wipe it dry between each cut.
- Refrigerate the cheesecake overnight for the best flavor and texture development.
- For an extra touch of elegance, garnish with fresh berries or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 40g
Protein: 12g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 175mg
