River Road Cheesecake

Indulge in the creamy decadence of River Road Cheesecake, a timeless dessert that’s destined to impress. This classic New York-style cheesecake features a buttery graham cracker crust that’s perfectly crisp, complementing the ultra-smooth and rich cream cheese filling. Crafted with sour cream for a subtle tang and baked in a water bath for a flawless, crack-free top, this cheesecake is a masterpiece of balance and texture. With just the right touch of vanilla and a slow cooling process that ensures supreme creaminess, River Road Cheesecake is as elegant as it is delicious. Serve it plain or dress it up with fresh fruit, whipped cream, or a drizzle of chocolate for a stunning centerpiece worthy of any celebration. Perfect for dessert enthusiasts, this recipe brings gourmet-style cheesecake into your kitchen with ease.

Nutriscore Rating: 41/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 0.25 cups granulated sugar
• 5 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cups granulated sugar
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 3 large eggs
• 2 tablespoons all-purpose flour

Directions

Step 1

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during the water bath.

Step 2

In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.

Step 3

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 4

Add the sour cream and vanilla extract to the cream cheese mixture, and beat until well combined. Scrape down the sides of the bowl as needed.

Step 5

Add the eggs, one at a time, beating on low speed after each addition just until blended. Overmixing can cause cracks in the cheesecake.

Step 6

Sprinkle in the all-purpose flour and gently fold it into the batter until incorporated.

Step 7

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

Step 8

Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan, filling it to about halfway up the sides of the springform pan to create a water bath. This helps prevent the cheesecake from cracking.

Step 9

Bake in the preheated oven for 70 minutes, or until the edges are set, and the center jiggles slightly when gently shaken.

Step 10

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 11

Remove the cheesecake from the water bath and run a knife around the edges to release it from the pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 12

When ready to serve, remove the springform pan ring, slice, and serve plain or with your favorite toppings like fresh fruit, whipped cream, or a drizzle of chocolate sauce.

Nutrition Facts

Serving size	1584.8 grams (1584.8g)

Amount per serving	% Daily Value*
Calories	5391

Total Fat 374.90g	481%
Saturated Fat 219.40g	1097%
Polyunsaturated Fat NaNg
Cholesterol 1581mg	527%
Sodium 3661mg	159%
Total Carbohydrate 459.30g	167%
Dietary Fiber 4.90g	18%
Total Sugars 334.90g
Protein 83.30g	167%

Vitamin D 120IU	600%
Calcium 1179mg	91%
Iron 12mg	69%
Potassium 1207mg	26%

*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: 60.9%

Protein: 6.0%

Carbs: 33.1%