This cheesecake recipe is a game-changer for dessert lovers who crave perfection without the hassle. Say goodbye to the water bath and hello to a creamy, dreamy cheesecake that’s foolproof.
Why This Recipe Works
- Eliminates the need for a water bath, simplifying the baking process.
- Uses a combination of cream cheese and sour cream for a rich, creamy texture.
- A graham cracker crust adds the perfect crunch and sweetness.
- Baking at a lower temperature prevents cracks, ensuring a smooth top.
- Chilling overnight enhances the flavors and sets the cheesecake perfectly.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 4 large eggs
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prep
Preheat your oven to 325°F. In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
Mix the Filling
In a large bowl, beat the cream cheese and 1 1/4 cups sugar until smooth. Add the sour cream and vanilla, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Bake to Perfection
Pour the filling over the crust. Bake at 325°F for about 1 hour, or until the edges are set but the center is slightly jiggly. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour.
Chill Out
Remove the cheesecake from the oven and run a knife around the edge to loosen it. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Tips and Tricks
For the smoothest cheesecake, ensure all ingredients are at room temperature before mixing. This prevents lumps and ensures a silky texture. When mixing the filling, avoid overbeating after adding the eggs to prevent air bubbles, which can cause cracks. For an extra smooth top, you can strain the filling through a fine-mesh sieve before pouring it into the crust. Lastly, patience is key—don’t rush the chilling process; it’s crucial for the perfect texture.
Recipe Variations
- Chocolate Swirl: Add melted chocolate to half the batter and swirl before baking.
- Fruit Topped: Top with fresh strawberries or a blueberry compote after chilling.
- Pumpkin Spice: Mix in 1 cup pumpkin puree and 2 tsp pumpkin spice for a fall twist.
- Lemon Zest: Add the zest of 2 lemons to the filling for a citrusy kick.
Frequently Asked Questions
Can I use low-fat cream cheese?
While you can use low-fat cream cheese, it may affect the texture and richness of the cheesecake. Full-fat cream cheese provides the best flavor and consistency.
Why did my cheesecake crack?
Cracks usually occur from overmixing the batter or sudden temperature changes. Following the cooling process in the oven helps prevent this.
Can I freeze the cheesecake?
Yes, cheesecake freezes well. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Summary
This no-water-bath cheesecake recipe delivers a creamy, crack-free dessert with minimal fuss. Perfect for any occasion, it’s sure to impress with its simplicity and deliciousness.
