Description
A silky, tangy, and impossibly smooth cheesecake that melts on the tongue, featuring a buttery graham crust and rich cream cheese filling.
Ingredients
Scale
- 150 g (1 1/2 cups) graham cracker crumbs
- 85 g (6 tbsp) unsalted butter, melted
- 25 g (2 tbsp) granulated sugar
- 900 g (2 lb) full-fat cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 240 g (1 cup) sour cream, room temperature
- 120 ml (1/2 cup) heavy cream
- 2 tsp pure vanilla extract (10 ml)
- 1 tsp lemon zest (optional)
- 1/2 tsp fine sea salt (2.5 ml)
- 1 tbsp all-purpose flour (8 g)
Instructions
- Preheat the oven to 160°C (325°F). Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil and press a parchment round into the pan base.
- Combine graham cracker crumbs, melted unsalted butter, and sugar. Press into the bottom and sides of the springform pan. Bake for 10 minutes and let cool.
- Beat the cream cheese in a mixer until smooth. Scrape down sides and be careful not to overbeat.
- Add granulated sugar and flour, then beat on low until combined.
- Incorporate the eggs one at a time, mixing just until blended. Then add sour cream, heavy cream, vanilla extract, lemon zest, and salt. Mix until smooth.
- Pour the filling over the crust and prepare a water bath in a roasting pan. Bake for 55–70 minutes.
- Cool the cheesecake gradually with the oven off for 1 hour, then finish cooling on a rack for 1 hour before refrigerating for at least 8 hours.
- Run a knife around the edge and release the springform before serving.
Notes
For best results, use room-temperature ingredients and avoid overmixing to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 22g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 140mg