Prepare to embark on a culinary journey that will transform your dessert game forever! "The Bonami Bestest Cheesecake Ever" isn't just another cheesecake recipe—it's a creamy, dreamy masterpiece that will make your taste buds dance with pure delight. Whether you're a seasoned baker or a kitchen newbie, this recipe promises a foolproof path to creating the most luxurious, melt-in-your-mouth cheesecake that will have everyone begging for your secret.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 4 (8 ounce) packages cream cheese, softened
- 4 large 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 resembles wet sand. Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan to create the crust.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar using an electric mixer on medium speed until smooth and creamy, approximately 3-4 minutes. Ensure there are no lumps in the mixture.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even incorporation.
- Stir in vanilla extract and sour cream, mixing until just combined. Be careful not to overmix the batter.
- Pour the cheesecake batter carefully over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Release the springform pan and slice into 8 equal servings.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- Don't overmix the batter after adding eggs, as this can incorporate too much air and cause cracking.
- Use a water bath (placing the springform pan in a larger pan with hot water) for even more insurance against cracks.
- Make sure to cool the cheesecake slowly in the oven with the door cracked to prevent sudden temperature changes.
- For clean, perfect slices, use a hot knife (run under hot water and wiped dry) when cutting.
- Refrigerate the cheesecake for at least 4 hours, but overnight is even better for optimal texture and flavor melding.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 12g
Fat: 42g
Saturated Fat: 25g
Cholesterol: 190mg
