Description
This creamy classic cheesecake features a buttery crust and a smooth, dense filling, developed over years to achieve the perfect balance without cracks.
Ingredients
Scale
- 200 g (1 3/4 cups) graham cracker crumbs
- 85 g (6 tbsp) granulated sugar
- 115 g (1/2 cup / 8 tbsp) unsalted butter, melted
- 900 g (32 oz) full-fat cream cheese, softened
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 240 ml (1 cup) sour cream
- 60 ml (1/4 cup) heavy cream
- 2 tsp pure vanilla extract
- 2 tbsp all-purpose flour (16 g)
- 120 ml (1/2 cup) sour cream for topping
- 1 tbsp granulated sugar for topping
- 1/2 tsp vanilla for topping
- 1/4 tsp fine salt
Instructions
- Prepare the crust by preheating the oven to 175°C (350°F) and mixing graham cracker crumbs, sugar, and melted butter. Press into the springform pan and bake for 8–10 minutes.
- Bring ingredients to room temperature by removing cream cheese and eggs from the fridge 1–2 hours before mixing.
- Make the filling by beating cream cheese on low speed until smooth, then mixing in sugar and flour.
- Add the eggs one at a time, mixing just until combined. Then mix in sour cream, heavy cream, and vanilla until smooth.
- Assemble the cheesecake by pouring filling into cooled crust and wrapping the pan in foil for the water bath.
- Bake at 160°C (325°F) for 50–60 minutes until edges set and center is slightly wobbly.
- Add the topping by spreading sour cream mixture and baking for an additional 5 minutes.
- Unmold and serve after cooling and chilling for at least 6 hours.
Notes
For best results, ensure proper temperature control and avoid overmixing to prevent cracks in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 150mg