Prepare to embark on a culinary journey that will transform your dessert game forever! This Representative Hands Famous Cheese Cake isn't just another dessert - it's a creamy, dreamy masterpiece that will have your guests begging for the recipe. With a perfectly golden graham cracker crust and a silky-smooth cream cheese filling, this cheesecake is the ultimate indulgence that promises to elevate your baking skills from amateur to professional in just one delectable creation.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 4 packages (8 oz each) cream cheese
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/4 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 with melted butter until the mixture is thoroughly combined and resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of the springform pan, creating an even base. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the cream cheese at room temperature until smooth and creamy, using an electric mixer on medium speed.
- Gradually add sugar to the cream cheese, continuing to mix until well incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in vanilla extract and sour cream, mixing until the batter is completely smooth with no lumps.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for approximately 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 ajar for an additional 30 minutes to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform sides.
- Slice and serve chilled. Optional: Garnish with fresh berries, whipped cream, or a drizzle of chocolate sauce.
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.
- Use a water bath (place the springform pan in a larger pan filled with hot water) for even baking and to prevent surface cracking.
- The cheesecake is done when the edges are set but the center is still slightly jiggly.
- Allow the cheesecake to cool slowly to prevent sudden temperature changes that can cause cracking.
- Refrigerate for at least 4 hours, preferably overnight, to achieve the perfect texture.
- For clean slices, use a hot knife (run under hot water and wiped dry) when cutting.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 30g
Protein: 10g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 145mg
