Description
A rich and creamy classic cheesecake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (about 9–10 full crackers)
- 6 tablespoons melted butter
- 2 tablespoons sugar
- 24 oz (675 g) cream cheese, room temperature
- 1 cup (200 g) sugar
- 1 cup (240 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 3 large eggs, room temperature
Instructions
- Preheat the oven to 350°F (175°C) and press the graham cracker crumb mixture into the bottom of a 9-inch springform pan to form the crust.
- Blind-bake the crust for 8–10 minutes, then let it cool.
- In a mixing bowl, beat the cream cheese until smooth, then add 1 cup of sugar, sour cream, vanilla, and flour, mixing until well combined.
- Blend in the eggs one at a time on low speed, ensuring no air is whipped into the batter.
- Pour the filling into the cooled crust, then place the springform pan inside a larger roasting pan.
- Fill the roasting pan with hot water until it reaches halfway up the springform pan.
- Bake the cheesecake at 325°F (160°C) for 55–70 minutes until the edges are set but the center jiggles slightly.
- Cool the cheesecake in the oven with the door ajar for 1 hour.
- Chill for at least 4 hours or preferably overnight before serving.
Notes
For best results, let all ingredients come to room temperature before mixing. A water bath helps to achieve a smooth surface and prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg