Are you looking for a show-stopping dessert that will impress your guests without spending hours in the kitchen? Look no further! This company cheesecake recipe is incredibly easy to make, yet delivers a creamy, rich, and decadent flavor that rivals – and maybe even surpasses – anything you'd find in Better Homes and Gardens. It's the perfect recipe for any occasion, from casual weeknight dinners to elegant parties. Get ready to become a dessert hero!
Ingredients:
For the crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 3 (8 ounce) packages cream cheese, softened to room temperature (This is crucial for a smooth cheesecake!)
- 1 ¾ cups (350g) granulated sugar
- ¼ cup (60ml) sour cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 large eggs
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure an even layer.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Making the creamy cheesecake filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy. A stand mixer makes this super easy, but a hand mixer works perfectly too!
- Gradually add the sugar, beating until well combined.
- Beat in the sour cream, vanilla extract, and salt until smooth.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to incorporate everything evenly. Overmixing can lead to cracks, so be gentle!
Baking and chilling the masterpiece:
- Pour the cheesecake filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. This creates a water bath, preventing cracks and ensuring even baking.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This slow cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to fully set.
Tips for Cheesecake Success:
- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth and creamy filling.
- Don't overmix: Overmixing incorporates too much air, leading to cracks. Mix until just combined.
- Water bath: The water bath is essential for preventing cracks and ensuring even baking.
- Slow cooling: Slow cooling prevents sudden temperature changes that can cause cracking.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the filling.
- Strawberry Cheesecake: Top with fresh strawberries and a simple strawberry glaze.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 30g
- Sugar: 25g
- Protein: 6g
This delicious cheesecake is guaranteed to become a family favorite. It's a simple recipe with impressive results – perfect for those looking for easy recipes, healthy meal options (relatively!), quick dinner ideas, and homemade cooking that tastes amazing. Enjoy!