Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This Philadelphia Cream Cheese Sour Cream Cheesecake recipe delivers a creamy, tangy, and utterly irresistible cheesecake experience without the fuss of complicated techniques. It's the perfect blend of rich cream cheese and the delightful tang of sour cream, creating a texture that's both smooth and luscious. This recipe is perfect for beginner bakers, offering a simple approach to homemade cooking, resulting in a delicious dish that will impress your family and friends. Let's get baking!
Ingredients:
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For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
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For the Filling:
- 3 (8 ounce) packages Philadelphia cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 1 cup (240ml) sour cream
- ¼ cup (60ml) heavy cream
- 2 teaspoons pure vanilla extract
- 4 large eggs
Instructions:
Step 1: Prepare 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 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. Let cool completely.
Step 2: Make the Filling
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. This is crucial for a smooth cheesecake texture.
- Beat in the sour cream, heavy cream, and vanilla extract until well combined.
- Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
Step 3: Bake the Cheesecake
- 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 cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy filling.
- Don't Overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water Bath: The water bath is essential for creating a moist and evenly baked cheesecake.
- Slow Cooling: Allowing the cheesecake to cool gradually in the oven prevents cracking.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the filling.
- Strawberry Cheesecake: Top with fresh strawberries after chilling.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 200mg
- Carbohydrates: 25g
- Sugar: 20g
- Protein: 6g
This nutritional information is an estimate and may vary depending on the specific ingredients used. This easy recipe for a healthy dessert is perfect for any occasion. Enjoy your delicious homemade cheesecake!