A Masterpiece Cheesecake
Indulge in the ultimate dessert experience with *A Masterpiece Cheesecake*, a luscious creation that lives up to its name. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this classic baked cheesecake is elevated with rich sour cream, fragrant vanilla extract, and a perfectly balanced touch of salt. Carefully prepared using a water bath for that enviably smooth, crack-free finish, this culinary marvel boasts a creamy, melt-in-your-mouth texture that will leave everyone at the table reaching for seconds. With just 20 minutes of prep time and a few expert techniques—like low-speed mixing to prevent excess air—this recipe ensures consistent results every time. Perfect for celebrations or simple indulgence, this cheesecake is best served after chilling overnight, allowing its flavors to fully bloom. Whether you’re a cheesecake connoisseur or a first-time baker, this stunning dessert is sure to impress!
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Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter (melted)
- 2 tablespoons Granulated sugar (for crust)
- 32 ounces Cream cheese (softened)
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 1 tablespoon Vanilla extract
- 4 large Eggs
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
Step 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
Step 3
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass for even pressing. Set aside while you make the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar together on medium speed with an electric mixer until smooth and fluffy, about 2-3 minutes.
Step 5
Add the sour cream, vanilla extract, and salt to the cream cheese mixture. Beat on low speed until combined, scraping down the sides of the bowl as needed.
Step 6
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Do not overmix to avoid excess air in the batter.
Step 7
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Step 8
Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan (this creates a water bath that helps prevent cracking).
Step 9
Carefully transfer the roasting pan to the preheated oven and bake for 1 hour and 30 minutes, or until the edges are set but the center still jiggles slightly when shaken.
Step 10
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
Step 11
Remove the cheesecake from the water bath, run a knife along the edges of the pan to loosen the cake, and allow it to cool completely at room temperature.
Step 12
Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to fully set.
Step 13
Before serving, remove the sides of the springform pan, slice, and enjoy your masterpiece cheesecake!
Nutrition Facts
| Serving size | 1934.8 grams (1934.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6745 |
| Total Fat 502.50g | 644% |
| Saturated Fat 294.70g | 1474% |
| Cholesterol 2122mg | 707% |
| Sodium 5426mg | 236% |
| Total Carbohydrate 481.50g | 175% |
| Dietary Fiber 6.00g | 21% |
| Total Sugars 334.10g | |
| Protein 107.70g | 215% |
| Vitamin D 164IU | 820% |
| Calcium 1474mg | 113% |
| Iron 15mg | 86% |
| Potassium 1600mg | 34% |
Source of Calories