Get ready to indulge in the ultimate dessert experience with the June Baking Challenge Cheesecake! This creamy, dreamy cheesecake is not just any ordinary dessert; it’s a showstopper that will leave your friends and family begging for seconds. With a buttery graham cracker crust and a velvety filling that melts in your mouth, this recipe is perfect for any occasion—from birthdays to dinner parties. Plus, it’s easier to make than you might think! Dive into this article to discover the secrets behind crafting the perfect cheesecake that will have everyone raving about your baking skills!
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
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 prepared springform pan.
- In a large mixing bowl, beat the softened cream cheese with 1 cup 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 vanilla extract to the cream cheese mixture and blend thoroughly.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, which can cause the cheesecake to crack.
- Gently fold in sour cream and flour, stirring until just combined. The batter should be smooth and free of lumps.
- Pour the cheesecake batter into the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- To serve, carefully remove the sides of the springform pan and slice the cheesecake into 8 equal portions.
Tips
- Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smooth batter without lumps.
- Don’t Overmix: When adding the eggs, mix on low speed and only until just combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Prevent Cracking: To avoid cracks, bake your cheesecake in a water bath. Wrap the outside of your springform pan in aluminum foil to prevent water from seeping in.
- Cooling Method: After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar. This gradual cooling helps prevent cracks from forming.
- Chill for Best Results: For the best texture and flavor, refrigerate your cheesecake for at least 4 hours, or even overnight, before serving. This allows the flavors to meld beautifully.
- Garnish Creatively: Consider topping your cheesecake with fresh fruits, chocolate ganache, or whipped cream for an extra touch of elegance and flavor.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 12g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 180mg
