Prepare to embark on a mouthwatering journey that will transport you straight to the heart of classic American desserts! This isn't just any cheesecake – this is Dad's legendary Jersey-Style Cheesecake that has been tantalizing taste buds and creating family memories for generations. With its perfectly creamy texture, buttery graham cracker crust, and a richness that melts in your mouth, this recipe is about to become your new go-to dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 4 packages (8 oz each) cream cheese
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the springform pan to create the crust.
- In a large mixing bowl, beat the cream cheese with 1 cup of sugar until smooth and creamy, using an electric mixer on medium speed. Scrape down the sides of the bowl periodically to ensure even mixing.
- Add eggs one at a time, mixing thoroughly after each addition. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
- Stir in vanilla extract and sour cream, mixing until just combined and smooth.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading evenly with a spatula.
- Place the springform pan on a baking sheet to catch any potential drips. Bake in the preheated oven for 60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform sides. Slice and enjoy chilled.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- Don't overmix the batter – this can incorporate too much air and cause cracking during baking.
- Use a water bath or place a pan of water on the bottom rack of the oven to create humidity and prevent the cheesecake from drying out.
- The key to a perfect cheesecake is knowing when to take it out of the oven. It should be slightly jiggly in the center but set around the edges.
- Allow the cheesecake to cool slowly to prevent sudden temperature changes that can cause cracking.
- Always chill the cheesecake for at least 4 hours (preferably overnight) to allow it to set completely and develop its full flavor.
- For clean slices, use a knife dipped in hot water and wiped dry between each cut.
Nutrition Facts
Calories: 525kcal
Carbohydrates: 35g
Protein: 11g
Fat: 39g
Saturated Fat: 22g
Cholesterol: 180mg
