Description
An ultra-creamy, foolproof cheesecake recipe that skips the water bath while maintaining a perfect, crack-free texture.
Ingredients
1 1/4 cups graham cracker crumbs
4 tablespoons granulated sugar
5 tablespoons melted butter
40 ounces cream cheese at room temperature
1 1/4 cups granulated sugar
1/2 cup sour cream at room temperature
2 teaspoons vanilla extract
4 large eggs at room temperature
Instructions
Step 1: Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Step 2: Mix graham cracker crumbs, sugar, and melted butter; press into pan and bake for 10 minutes.
Step 3: Beat cream cheese and sugar on low speed until smooth.
Step 4: Mix in sour cream and vanilla extract.
Step 5: Add eggs one at a time, mixing on low until just combined.
Step 6: Pour into pan and bake for 65-75 minutes until edges are set.
Step 7: Cool in oven with door cracked for 1 hour, then chill for 8 hours.
Notes
Always use room temperature ingredients to ensure a lump-free batter.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 24g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg
