Description
This classic cheesecake features a silky filling atop a buttery crust, perfect for gatherings and versatile for seasonal variations.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 3 tbsp sugar
- 6 tbsp melted butter
- 24 oz (680 g) room-temperature cream cheese
- 1 cup (200 g) sugar
- 3 large eggs
- 1 cup (240 g) sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, 3 tbsp sugar, and melted butter; press into a 9-inch springform pan.
- Blind-bake the crust for 8 minutes.
- In a mixing bowl, beat cream cheese and 1 cup sugar until silky.
- Add eggs one at a time, mixing barely to combine.
- Mix in sour cream, vanilla, and flour without overmixing.
- Pour batter onto cooled crust.
- Place springform pan in a roasting pan filled with hot water halfway up the sides.
- Bake at 325°F (162°C) for 55-70 minutes until edges are set, and the center jiggles slightly.
- Cool in the oven with door cracked for 30-60 minutes.
- Refrigerate for at least 6-12 hours, preferably overnight, before slicing.
Notes
For best texture, ensure all ingredients are at room temperature. Use a water bath to minimize cracks.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg