Description
A silky smooth, creamy classic cheesecake with a buttery graham cracker crust, perfect for breakfast or dessert. This recipe features a slow water bath bake for a moist, crack-free finish.
Ingredients
- 24 oz (680g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240g) full-fat sour cream
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons (15g) all-purpose flour
- 6 tablespoons (85g) unsalted butter, melted
- 1 ½ cups (150g) graham cracker crumbs
Instructions
- Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil to prevent leaks during the water bath. Lightly grease the pan with butter or non-stick spray.
- In a bowl, combine graham cracker crumbs and melted butter. Stir until crumbs are evenly coated and look like wet sand. Press mixture firmly into the bottom of the prepared pan. Refrigerate while making the filling.
- Beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 5-7 minutes.
- Gradually add sugar, beating until combined. Add eggs one at a time, mixing well after each addition. Scrape down sides as needed.
- Add sour cream, vanilla extract, and flour. Beat on low speed until just combined. Do not overmix.
- Pour filling over chilled crust and smooth the top with a spatula. Place the springform pan inside a larger baking dish or roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the springform pan.
- Bake for about 70 minutes. Edges should be set and center should jiggle slightly when shaken.
- Turn off oven, crack oven door slightly, and let cheesecake cool inside for 1 hour. Remove from oven and water bath, unwrap foil, and cool completely on a wire rack.
- Cover cheesecake with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
Notes
[‘Use full-fat cream cheese and sour cream for best texture and flavor.’, ‘Room temperature ingredients prevent lumps and ensure smooth batter.’, ‘Water bath is essential to prevent cracks and keep cheesecake moist.’, ‘Do not overbake; the center should jiggle slightly when done.’, ‘Cool cheesecake gradually in the oven to avoid cracks.’, ‘Use a thin, sharp knife to loosen edges before removing springform pan.’, ‘Graham cracker crumbs can be substituted with digestive biscuits or vanilla wafers by weight.’, ‘Cheesecake tastes better after chilling overnight.’, ‘Freeze slices wrapped individually for up to 3 months.’]
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 22
- Carbohydrates: 26
- Fiber: 1
- Protein: 7
Keywords: classic cheesecake, creamy cheesecake, breakfast cheesecake, graham cracker crust, water bath cheesecake, easy cheesecake recipe