Are you craving a creamy, dreamy dessert that's surprisingly easy to make? Then look no further! This cream cheese and sour cream cheesecake recipe is the perfect answer for those nights when you want something delicious without spending hours in the kitchen. It's a foolproof recipe, perfect for both beginner bakers and seasoned pros looking for a classic, elevated dessert. This recipe delivers a rich, tangy cheesecake experience that's sure to impress your family and friends. Get ready to experience the ultimate comfort food!
Ingredients:
This recipe uses readily available ingredients, making it a perfect choice for a quick and easy homemade dessert.
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For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
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For the filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups sour cream, at room temperature
- 1 ¾ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs
Instructions:
Let's dive into creating this delicious cheesecake! The step-by-step instructions ensure a smooth and successful baking process.
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and sugar in a medium bowl. Gradually add melted butter, stirring until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Step 2: Make the Filling
In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Beat in sour cream, flour, vanilla, and salt until well combined. Add eggs one at a time, mixing well after each addition. Be sure not to overmix.
Step 3: Bake the Cheesecake
Pour the 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 that prevents cracking).
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 1 hour. This slow cooling prevents cracking.
Step 4: Cool and Chill
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 set completely.
Step 5: Serve and Enjoy!
Once chilled, carefully remove the sides of the springform pan. Slice and serve this delicious cheesecake. It’s perfect on its own or with your favorite toppings like fresh berries, whipped cream, or a chocolate drizzle.
Cooking Tips for a Perfect Cheesecake:
- Room Temperature Ingredients: Ensure your cream cheese, sour cream, and eggs are at room temperature for a smoother, creamier filling.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks. Mix just until combined.
- Water Bath: The water bath is crucial for preventing cracks and ensuring even baking.
- Slow Cooling: Allowing the cheesecake to cool gradually in the oven 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 light glaze.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: 25-30g Protein: 6-8g Carbohydrates: 25-30g
This easy recipe provides a delicious and satisfying dessert perfect for any occasion. Enjoy creating this decadent treat in your own kitchen! It's one of the best recipes for a delightful homemade experience. This quick dinner dessert is a surefire crowd-pleaser!