Blue Ribbon Cheesecake

Indulge in the creamy decadence of the Blue Ribbon Cheesecake—a show-stopping dessert that’s as elegant as it is irresistible. This classic baked cheesecake features a buttery graham cracker crust and a rich, velvety filling made with cream cheese, sour cream, and a hint of vanilla for that perfect balance of tangy and sweet. Thanks to a pro baking technique using a steam bath, this cheesecake bakes to perfection with no cracks in sight. Whether served plain or dressed up with fresh fruit, whipped cream, or a drizzle of chocolate sauce, this crowd-pleaser is perfect for any occasion. With only 20 minutes of active prep time, this foolproof cheesecake is an easy yet impressive treat that promises to wow every time. Perfect for parties, holidays, or just a special dessert moment!

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar
• 6 tablespoons Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cup Granulated sugar
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 3 large Eggs

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Step 2

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly moistened.

Step 3

Press the crust mixture into the bottom of the greased springform pan, using the bottom of a glass to compact it evenly. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated.

Step 6

Beat in the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent air bubbles in the batter.

Step 7

Pour the cheesecake batter over the prepared crust, spreading it evenly.

Step 8

Place the springform pan on the center rack of the oven. To prevent cracking, place a shallow pan of hot water on the lower rack to create steam.

Step 9

Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Step 10

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.

Step 11

Once cooled, remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Chill in the refrigerator for at least 4 hours, preferably overnight.

Step 12

Remove the sides of the springform pan, slice, and serve. Optionally, garnish with fresh fruit, whipped cream, or a drizzle of chocolate sauce.

Nutrition Facts

Serving size	1619 grams (1619.0g)

Amount per serving	% Daily Value*
Calories	5607

Total Fat 391.50g	502%
Saturated Fat 228.40g	1142%
Polyunsaturated Fat NaNg
Cholesterol 1612mg	537%
Sodium 4025mg	175%
Total Carbohydrate 467.40g	170%
Dietary Fiber 6.00g	21%
Total Sugars 325.10g
Protein 86.60g	173%

Vitamin D 123IU	615%
Calcium 1210mg	93%
Iron 14mg	75%
Potassium 1283mg	27%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.4%

Protein: 6.0%

Carbs: 32.6%