Perfect Cheesecake Recipe
User Reviews
5
Perfect Cheesecake Recipe
Description
This cheesecake begins with a crust made of graham cracker crumbs combined with melted unsalted butter and sugar, pressed into a springform pan and baked briefly to set. The filling uses creamed room temperature cream cheese beaten with sugar until smooth, then eggs added one at a time to ensure incorporation without curdling. Sour cream and vanilla extract enrich the flavor and texture.
Wrapping the springform pan in heavy-duty foil allows for a water bath baking method that prevents cracks and maintains moistness. The cheesecake bakes first at high heat then at a lower temperature, resulting in a surface that’s set without over-browning. Cooling to room temperature and then chilling overnight ensures clean slicing and ideal firmness.
This dense, creamy dessert pairs well with fresh fruit or a simple topping and serves well at celebrations or dessert menus.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs from 12 whole crackers
- 6 Tbsp butter melted, unsalted
- 1 Tbsp granulated sugar
For the Cheesecake:
- 2 1/4 lb cream cheese room temperature (4 1/2 packages, 8-oz each)
- 1 1/4 cups granulated sugar
- 6 egg room temperature, large
- 1/4 cup sour cream
- 1/2 Tbsp vanilla extract
Instructions
How to Make Cheesecake Crust:
- Crush graham crackers into crumbs. In a medium bowl, combine crumbs together with melted butter and sugar and stir until moistened.
- Press crumbs into a 9" springform pan, going up the sides slightly. Bake in the center of a conventional oven at 350˚F for 8 minutes then cool to room temperature.
- Place 2 large sheets of extra-wide heavy-duty foil on the counter. Set the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.
How to Make Perfect Cheesecake:
- Preheat oven to 450˚F. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese and 1 1/4 cups sugar. Beat on medium/high speed for 5 minutes until completely smooth, scraping down the bowl and attachment as needed.
- Reduce speed to medium and add eggs one at a time, letting them incorporate between each addition and scraping down the bowl as needed.
- Reduce speed to low and add 1/4 cup sour cream and 1/2 Tbsp vanilla and mix just until incorporated. Pour batter over the foil-wrapped springform pan with your cooled crust.
How to Bake Cheesecake in a Water Bath:
- Boil a pot of water (boil more than you think you'll need to ensure there's enough). Set your cheesecake pan in a deep roasting pan. Pour hot water around the edges about halfway up the sides of the springform pan (1 1/2" to 2" of water).
- Carefully transfer cheesecake to the center rack of the oven and bake at 450˚F for 15 minutes then reduce heat to 225˚F and without opening the door, bake additional 60-75 minutes or until center of cheesecake wobbles slightly when you tap the pan.
- Remove cheesecake from the oven and let it rest in the roasting pan with water for 45 minutes then transfer pan to a wire rack to cool completely. Cover pan with plastic wrap, being careful that it doesn't touch the surface, and chill in the refrigerator overnight to fully set before slicing.
Notes
- Use a conventional oven as specified; avoid convection ovens for best texture and baking results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbs | 34g | |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 192mg | 64% |
| Sodium | 378mg | 16% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1454IU | 29% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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