Are you craving that creamy, dreamy cheesecake but intimidated by the water bath method? Fear not! This no-water bath cheesecake recipe delivers all the rich, decadent flavor and texture you love, without the fuss. It's a foolproof method, perfect for both beginner bakers and seasoned pros looking for a simpler approach to this classic dessert. Get ready to impress your friends and family with this easy, delicious, and surprisingly healthy twist on a beloved treat!
Ingredients:
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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 to room temperature (This is crucial for a smooth batter!)
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 large eggs, at room temperature
- ½ cup sour cream, at room temperature
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- 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 the prepared springform pan, creating an even layer.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Making the Filling & Baking the Cheesecake:
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Scrape down the sides of the bowl as needed.
- Beat in the flour, vanilla extract, and salt until just combined.
- Add the eggs one at a time, beating well after each addition. Be sure to mix thoroughly to avoid lumps. Don't overmix.
- Stir in the sour cream until just combined.
- Pour the filling over the cooled crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. The center will firm up as it cools.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
Serving & Storage:
Once chilled, carefully release the cheesecake from the springform pan. Serve chilled and enjoy! Leftovers can be stored in the refrigerator for up to 3 days.
Cooking Tips for a Perfect Cheesecake:
- Room temperature ingredients: This is key for a smooth, creamy texture. Make sure your cream cheese, eggs, and sour cream are at room temperature before you start mixing.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks. Mix until just combined.
- Slow and steady cooling: The gradual cooling process prevents cracking.
- Use a springform pan: This makes it easy to remove the cheesecake from the pan.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the filling.
- Strawberry Cheesecake: Top with fresh strawberries and whipped cream.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 20-25g Protein: 6-8g Carbohydrates: 30-35g
This no-water bath cheesecake recipe is a perfect example of how delicious and easy homemade cooking can be. It’s a guaranteed crowd-pleaser that will leave everyone wanting more. Enjoy the process and savor every bite!