The Ultimate Creamy Cheesecake
This recipe guides you through creating a rich and creamy cheesecake with a perfect graham cracker crust, baked to perfection in a water bath. The result is a smooth, decadent dessert that's ideal for any occasion.
Equipment
- medium bowl
- 9-inch springform pan
- stand mixer
- paddle attachment
- electric hand mixer
- heavy-duty aluminum foil
- large roasting pan
- wire rack
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter melted
For the Filling:
- 32 ounces full-fat cream cheese softened at room temperature
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- salt Pinch of
- 4 large eggs at room temperature
- 1 cup sour cream at room temperature
- 2 tablespoons heavy cream at room temperature
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a medium bowl, then press mixture firmly into a 9-inch springform pan.
- Bake for 10-12 minutes until light golden, then remove and cool slightly. Reduce oven temperature to 325°F (160°C).
Make the Filling
- Beat softened cream cheese in a stand mixer on medium speed for 2-3 minutes until smooth and creamy; scrape down the sides of the bowl.
Add Dry Ingredients
- Gradually add granulated sugar, beating until just combined. Mix in flour, vanilla extract, and salt until smooth, being careful not to overmix.
Incorporate Eggs
- Add eggs one at a time, beating on low speed until just incorporated after each addition.
Stir in Dairy
- Gently fold in sour cream and heavy cream until just combined and the batter is smooth.
Prepare for Water Bath
- Wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil. Pour the cheesecake filling over the cooled crust.
Bake in a Water Bath
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake the Cheesecake
- Transfer the roasting pan to the preheated 325°F (160°C) oven. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
Cool and Chill
- Turn off the oven, crack the door open, and leave the cheesecake in the water bath for 1 hour. Remove from water bath and foil, then cool on a wire rack at room temperature.
- Once cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
For best results, ensure all cold ingredients (cream cheese, eggs, sour cream, heavy cream) are at room temperature before mixing to prevent lumps and ensure a smooth batter. Do not overmix the batter once eggs, sour cream, and heavy cream are added, as this can incorporate too much air and lead to cracks in the cheesecake. The water bath technique helps to create a moist and evenly baked cheesecake, preventing cracks.