Tall and Creamy Cheesecake
Indulge in the ultimate dessert experience with this Tall and Creamy Cheesecake, a true showstopper for any occasion. Featuring a buttery graham cracker crust and an irresistibly rich filling made from velvety cream cheese, heavy cream, sour cream, and a hint of vanilla, this classic cheesecake recipe delivers a perfect balance of sweetness and tang. Baked to perfection in a water bath to ensure a silky texture and prevent cracking, this towering treat is as visually stunning as it is delicious. Whether you choose to enjoy it plain or topped with fresh fruit, chocolate drizzle, or a dollop of whipped cream, this luscious cheesecake is guaranteed to dazzle both your taste buds and your guests. Perfect for gatherings and celebrations, this make-ahead dessert is best served after an overnight chill, allowing its creamy, dense layers to set beautifully.
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Ingredients
- 2 cups graham crackers (finely crushed)
- 0.5 cups unsalted butter (melted)
- 2 tablespoons granulated sugar (for crust)
- 32 ounces cream cheese (softened)
- 1.5 cups granulated sugar (for filling)
- 0.5 cups sour cream
- 0.5 cups heavy cream
- 1 tablespoon vanilla extract
- 5 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice (optional)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with two layers of aluminum foil to prevent water from seeping in.
Step 2
In a medium bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons of sugar. Mix until the mixture resembles wet sand.
Step 3
Press the mixture firmly into the bottom of the prepared pan to create an even crust. Use the bottom of a glass or measuring cup to press it down tightly. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese on medium speed with a hand or stand mixer until creamy and smooth, about 2-3 minutes.
Step 5
Add the 1 1/2 cups of granulated sugar and mix until incorporated.
Step 6
Add the sour cream, heavy cream, and vanilla extract to the bowl. Mix on low speed until combined.
Step 7
Lightly beat the eggs in a separate bowl, then slowly add them to the cream cheese mixture one at a time, mixing on low speed until just incorporated. Be careful not to overmix, as this could introduce air bubbles that may crack the cheesecake.
Step 8
Sift in the flour and add the optional lemon juice if using. Gently fold the mixture until smooth and creamy.
Step 9
Pour the cheesecake batter onto the prepared crust, smoothing the top with a spatula.
Step 10
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan to create a water bath.
Step 11
Bake the cheesecake in the preheated oven for 1 hour and 25-30 minutes, or until the center is just set and slightly jiggly when shaken.
Step 12
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
Step 13
Remove the cheesecake from the water bath and carefully discard the aluminum foil. Allow the cheesecake to cool completely to room temperature on a wire rack.
Step 14
Once cooled, refrigerate the cheesecake for at least 6 hours or overnight to fully set.
Step 15
Before serving, gently remove the springform pan ring and transfer the cheesecake to a serving plate. Slice and enjoy!
Nutrition Facts
| Serving size | 2116.3 grams (2116.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7454 |
| Total Fat 524.50g | 672% |
| Saturated Fat 304.20g | 1521% |
| Cholesterol 2370mg | 790% |
| Sodium 4665mg | 203% |
| Total Carbohydrate 596.10g | 217% |
| Dietary Fiber 6.40g | 23% |
| Total Sugars 428.10g | |
| Protein 111.40g | 223% |
| Vitamin D 200IU | 1000% |
| Calcium 1307mg | 101% |
| Iron 18mg | 99% |
| Potassium 1704mg | 36% |
Source of Calories