Description
A timeless and soul-satisfying cheesecake with a rich, velvety texture and a buttery crust. This recipe delivers bakery-quality results with simple ingredients.
Ingredients
Scale
- For the crust:
- 200g (about 13) graham crackers or digestive biscuits
- 100g unsalted butter, melted
- 1 tbsp sugar
- For the cheesecake filling:
- 900g full-fat cream cheese, room temperature
- 250g granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 tsp salt
- 200g sour cream, room temperature
- 4 large eggs, room temperature
Instructions
- Prepare the crust: Crush graham crackers into fine crumbs. Mix with melted butter and sugar. Press firmly into the bottom of a 9-inch springform pan. Bake at 175°C (350°F) for 10 minutes. Cool completely.
- Make the filling: Beat cream cheese until smooth. Add sugar, cornstarch, vanilla, and salt. Mix until combined. Add sour cream, then eggs one at a time, mixing on low.
- Assemble and bake: Pour filling into the cooled crust. Tap pan gently. Place in a water bath and bake at 150°C (300°F) for 1 hour 30 minutes. Edges should be set, center should jiggle slightly.
- Cool gradually: Turn off oven, crack door, let cheesecake rest inside for 1 hour. Remove, cool at room temperature, then refrigerate overnight.
- Serve: Run a thin knife around the edge before unmolding. Top as desired.
Notes
- Wrap springform pan bottom in foil to prevent leaks in water bath.
- Add lemon zest or almond extract for flavor variation.
- Can be topped with jam, fruit compote, or chocolate ganache.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Fat: 32g
- Carbohydrates: 32g
- Protein: 7g