Just when you thought cheesecake couldn’t get any better, here comes the ultimate cheesecake bake recipe to prove you wrong. Perfect for any occasion, this dessert is creamy, dreamy, and downright delicious.
Why This Recipe Works
- The combination of cream cheese and sour cream ensures a rich and creamy texture that’s hard to resist.
- Baking in a water bath prevents cracks, giving you that perfect, smooth top every time.
- A graham cracker crust adds the perfect crunch and buttery flavor contrast to the creamy filling.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup sour cream
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Aluminum foil
- Roasting pan
Instructions
Preheat and Prep
Preheat your oven to 325°F. Wrap the outside of your springform pan with aluminum foil to prevent water from seeping in during the water bath. Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan.
Mix the Filling
In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, beating until fluffy. Add eggs one at a time, then stir in sour cream until just combined. Pour over crust.
Bake to Perfection
Place the springform pan in a roasting pan. Pour hot water into the roasting pan until halfway up the sides of the springform pan. Bake for about 1 hour or until the center is almost set.
Cool Down
Turn off the oven and leave the door slightly open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours before serving.
Tips and Tricks
For an even smoother filling, make sure all ingredients are at room temperature before mixing. If you’re short on time, you can skip the water bath, but keep an eye on the cheesecake to prevent cracks. For a decorative touch, top with fresh berries or a drizzle of caramel before serving.
Recipe Variations
- Chocolate Swirl: Add melted chocolate to half the batter and swirl before baking.
- Lemon Blueberry: Mix in lemon zest and top with blueberry compote.
- Pumpkin Spice: Incorporate pumpkin puree and spices for a fall twist.
Frequently Asked Questions
Can I use a different type of crust? Absolutely! Feel free to experiment with cookie crumbs or even a nut-based crust for a different flavor profile.
How do I know when the cheesecake is done? The edges should be set, but the center should still jiggle slightly when gently shaken.
Can I freeze cheesecake? Yes, cheesecake freezes beautifully. Just wrap it tightly and thaw in the refrigerator before serving.
Summary
This cheesecake bake recipe is your ticket to dessert paradise. With its creamy filling and crunchy crust, it’s sure to be a hit at any gathering.
