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Perfect Creamy Classic Cheesecake – No Cracks Guaranteed!

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This creamy classic cheesecake features a rich cream cheese filling, delicately sweet and tangy, all nestled atop a buttery graham cracker crust. It’s baked to absolute perfection, ensuring that iconic smooth texture without a single crack in sight.

Ingredients

Scale
  • 1 ½ cups finely crushed graham crackers
  • ½ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz full-fat cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream, at room temperature
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan securely with two layers of heavy-duty aluminum foil, ensuring it creates a watertight barrier.
  2. Cut a circle of parchment paper to fit the bottom of the springform pan.
  3. In a food processor, pulse the graham crackers until very fine crumbs form. Alternatively, place them in a zip-top bag and crush with a rolling pin.
  4. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and press the mixture firmly into the bottom of the prepared springform pan. Chill in the freezer for 10-15 minutes.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on low speed for about 2-3 minutes until smooth and creamy. Scrape down the sides and bottom of the bowl frequently.
  6. Gradually add the granulated sugar to the cream cheese, continuing to beat on low speed until just combined and smooth. Scrape the bowl again.
  7. Add the room-temperature sour cream and vanilla extract, beating on low speed until just incorporated. Do not overmix.
  8. Add the room-temperature eggs one at a time, beating on the lowest speed just until each egg is incorporated. Stop mixing as soon as the yolk disappears.
  9. Pour the cheesecake filling over the chilled crust in the springform pan and gently tap the pan on the counter to release any large air bubbles.
  10. Place the foil-wrapped springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  11. Transfer the roasting pan with the cheesecake to the preheated oven and bake for 60-75 minutes until the edges are set but the center still has a slight wobble.
  12. Once baked, turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  13. Carefully remove the roasting pan from the oven and the springform pan from the water bath. Place it on a wire rack to cool completely at room temperature for another 1-2 hours.
  14. Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
  15. Before unmolding, run a thin, sharp knife around the edge of the cheesecake to ensure it doesn't stick to the pan sides.
  16. Serve chilled, plain, or with your favorite toppings like fresh berries or whipped cream.

Nutrition

Keywords: Ensure all ingredients are at room temperature to avoid lumps and prevent cracks. Do not overmix the batter, especially after adding the eggs, to keep air bubbles from forming.

Find it online: https://homebitesia.com/perfect-creamy-classic-cheesecake-no-cracks-guaranteed/