Description
This Creamy Classic Cheesecake is your go-to recipe for a rich and velvety dessert that comes out perfectly smooth and crack-free every time.
Ingredients
Scale
- 2 (8-ounce) blocks full-fat cream cheese, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup full-fat sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- 6 tablespoons melted unsalted butter
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs with ¼ cup granulated sugar.
- Pour in 6 tablespoons of melted unsalted butter and mix well until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- While the crust cools, prepare your springform pan for the water bath by tightly wrapping the outside with two layers of heavy-duty aluminum foil.
- Place the foil-wrapped springform pan inside a larger roasting pan.
- In a large bowl, using an electric mixer on low speed, beat two 8-ounce blocks of room temperature full-fat cream cheese until completely smooth, about 2-3 minutes.
- Gradually add 1 cup of granulated sugar to the cream cheese, beating on low speed until just combined and smooth, about 2 more minutes.
- Stir in ½ cup of room temperature full-fat sour cream and 1 teaspoon of vanilla extract. Mix on low speed until just incorporated.
- Add 2 large room temperature eggs, one at a time, mixing on the lowest speed possible just until each egg is incorporated.
- Pour the smooth cheesecake batter evenly over the cooled crust in the prepared springform pan.
- Carefully pour hot water into the larger roasting pan, around the springform pan, until the water comes about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven.
- Bake for 60-75 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble.
- Once baked, turn off the oven but leave the cheesecake inside with the oven door propped open slightly for 1 hour.
- After 1 hour, carefully remove the roasting pan from the oven. Remove the springform pan from the water bath, unwrap the foil, and place it on a wire rack to cool completely at room temperature for another 2-3 hours.
- Once completely cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, but ideally overnight.
- Before serving, run a thin knife around the edge of the cheesecake to ensure it releases cleanly from the pan. Unclasp the springform pan and remove the sides. Slice with a hot, clean knife.
Notes
- Prep Time: 30 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18 g
- Sodium: 300 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Creamy Cheesecake Cracks