Description
This classic cheesecake is rich, smooth, and baked without a water bath. It is a reliable recipe that yields clean slices and a perfect texture.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla powder
- 1/4 teaspoon fine sea salt
Instructions
- Heat oven to 350°F and grease a 9-inch springform pan. Wrap the outside with heavy-duty foil.
- Mix graham cracker crumbs, sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove the pan and reduce the oven temperature to 325°F.
- Beat the cream cheese in a large bowl until smooth, about 1 minute.
- Add sugar and mix until creamy, scraping the bowl as needed.
- Add eggs one at a time, mixing on low speed just until incorporated.
- Add sour cream, vanilla powder, and salt. Mix gently until smooth.
- Pour the filling over the crust and smooth the top surface.
- Bake for 55 to 65 minutes until the edges set and the center jiggles slightly when shaken.
- Turn off the oven. Crack the door open and let the cheesecake cool inside for 45 minutes.
- Cool the cheesecake completely at room temperature. Refrigerate for at least 6 hours before slicing.
Notes
- Room-temperature ingredients help prevent cracks and ensure a smooth batter.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American