Description
This luscious, creamy cheesecake features a perfectly toasted graham cracker crust and a silky smooth cream cheese filling baked in a water bath to ensure a crack-free, velvety texture. Ideal for dessert lovers seeking a classic, rich treat that’s perfectly balanced and easy to make.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs (about 12 crackers)
- â…“ cup granulated sugar
- 6 tablespoons melted butter
- Pinch of salt
Filling
- 32 oz (4 packages) cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
Optional Substitutions
- Gluten-free: Use gluten-free graham crackers or almond flour crust
- Lower fat: Substitute half the cream cheese with Greek yogurt
- Dairy-free: Use vegan cream cheese and coconut cream
- Sugar alternatives: Replace sugar with equivalent amounts of maple syrup or stevia
Instructions
- Prepare Your Pan and Oven: Preheat your oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath. This step is crucial for achieving a smooth texture without cracks.
- Create the Perfect Crust: Mix graham cracker crumbs, sugar, melted butter, and salt until the mixture resembles wet sand. Press firmly into the bottom of your prepared pan to create an even layer. Bake for 10 minutes until lightly golden and fragrant.
- Blend the Silky Filling: In a large bowl, beat cream cheese until completely smooth and fluffy, about 3-4 minutes. Gradually add sugar, beating until well combined. Mix in sour cream, then add eggs one at a time, beating just until incorporated to avoid bubbles.
- Add Final Touches: Gently fold in vanilla extract, flour, and salt. The batter should be smooth and pourable without lumps. Pour the mixture over the crust, smoothing the top with an offset spatula.
- Master the Water Bath: Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This humid heat prevents cracking and promotes even baking.
- Bake to Perfection: Bake for 55-60 minutes until the edges are set and the center is just slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool gradually for one hour inside the oven.
- Complete the Cooling Process: Remove the cheesecake from the water bath and cool completely at room temperature. Refrigerate for at least 4 hours or overnight to develop the creamiest texture.
Notes
- Be sure that all ingredients are at room temperature to ensure a smooth batter and prevent cracking.
- Do not overmix when adding the eggs to avoid incorporating excess air bubbles.
- Wrapping the springform pan with foil prevents water from leaking in during the water bath, which is key for texture.
- Patience during cooling (gradual oven cooling and refrigeration) greatly improves the cheesecake’s creaminess.
- Feel free to customize the crust or filling with substitutions to suit dietary preferences such as gluten-free or dairy-free.
