Description
Cheesecake brings pure creamy comfort straight from your oven to the table. Smooth cream cheese and buttery graham cracker crust create a classic dessert that feels like a warm hug on your favorite plate.
Ingredients
Scale
Main Ingredients:
- 32 ounces cream cheese
- 4 large eggs
- 1 ¾ cups granulated sugar
- ¾ cup heavy cream
- 1 cup sour cream
Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter
- ¼ cup granulated sugar
Flavoring Ingredients:
- 2 teaspoons vanilla extract
- ½ teaspoon lemon zest
- 2 tablespoons granulated sugar
- 1 pinch salt
Instructions
- Crush 12 full graham cracker sheets into fine crumbs. Mix 1½ cups crumbs with 5 tablespoons melted butter, ¼ cup sugar, and a pinch of salt in a medium bowl.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, slightly pushing up the sides. Create an even, compact layer.
- Preheat the oven to 350°F. Bake the crust for 8-10 minutes until it turns a light golden brown. Remove and let the crust cool completely.
- In a large mixing bowl, beat 32 ounces room temperature cream cheese with an electric mixer for 2-3 minutes until completely smooth.
- Gradually add 1¾ cups sugar to the cream cheese, beating until fully incorporated. Scrape down the bowl’s sides as you mix.
- Mix in 2 teaspoons vanilla extract and ½ teaspoon lemon zest until combined. Ensure the flavors are evenly distributed.
- Add 4 large room temperature eggs one at a time, mixing gently after each addition. Avoid overmixing the batter.
- Slowly pour in ¾ cup heavy cream and blend until the mixture is just combined and uniform.
- Wrap the springform pan’s bottom with two layers of heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan.
- Pour the cheesecake filling into the cooled crust. Carefully add hot water to the roasting pan, filling it halfway up the springform pan’s sides.
- Bake at 350°F for 55-70 minutes. The edges should be set, with a slight jiggle remaining in the center.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.
- Remove the cheesecake from the water bath and cool completely on a wire rack.
- Whisk 1 cup sour cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until smooth.
- Spread the sour cream topping evenly over the cooled cheesecake. Bake for an additional 5 minutes at 350°F.
- Cool the cheesecake completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours.
- Before serving, run a thin knife around the pan’s edge. Release the springform sides and carefully remove the cheesecake.
- Slice and serve, adding any desired garnishes to make the presentation special.
Notes
- Wrap the springform pan carefully to prevent water from seeping into the crust during the water bath baking method.
- Room temperature ingredients are crucial for creating a smooth, lump-free cheesecake filling that blends perfectly.
- Avoid overmixing the batter, which can introduce too much air and cause cracking during baking.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs to maintain the classic texture.
- Prep Time: 10-15 minutes
- Cook Time: 1 hour 8 minutes - 1 hour 25 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 533 kcal
- Sugar: 40 g
- Sodium: 215 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg