Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 16 full graham cracker sheets)
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- ¼ teaspoon fine sea salt (recommended for better flavor balance)
Cheesecake Filling
- 32 oz (907 g) full-fat block cream cheese, softened
- 1½ cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs, room temperature
- 1 cup full-fat sour cream, room temperature
- 1 teaspoon pure vanilla extract
Water Bath
- Hot water (about 8 cups)
Decoration
- Fresh whipped cream
- Fresh strawberries
- Graham cracker crumbs
Instructions
1. Prepare the Oven
Preheat the oven to 325°F (165°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
Lightly grease the inside of the pan.
2. Make the Crust
Mix together:
- graham cracker crumbs
- melted butter
- sugar
- salt
until the crumbs resemble wet sand.
Press firmly into the bottom of the pan using the bottom of a measuring cup.
Bake for 10 minutes.
Allow the crust to cool completely.
3. Prepare the Filling
Beat the softened cream cheese on medium speed until perfectly smooth.
Scrape the bowl several times.
Add sugar and flour.
Mix until creamy.
Add eggs one at a time.
Mix only until each egg disappears.
Fold in:
- sour cream
- vanilla
Do not overmix.
4. Fill the Pan
Pour the filling onto the cooled crust.
Tap the pan gently on the counter to release air bubbles.
Smooth the surface.
5. Bake
Place the cheesecake inside a large roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the springform pan.
Bake for 70–75 minutes.
The center should still jiggle slightly.
6. Slow Cooling
Turn off the oven.
Leave the oven door slightly open.
Allow the cheesecake to cool inside for 1 hour.
Remove from the water bath.
Cool completely at room temperature.
7. Chill
Cover loosely.
Refrigerate at least 6 hours.
For best texture, chill overnight.
8. Decorate
Top with
- whipped cream
- fresh strawberries
- graham cracker crumbs
Slice with a hot knife.
Serve chilled.
Notes
✔ Always use room-temperature ingredients.
✔ Never overmix after adding eggs.
✔ Bake in a water bath for an even texture.
✔ Cool slowly to reduce cracks.
✔ Chill overnight for the best flavor.
✔ Clean the knife after every slice.
✔ Store refrigerated up to 5 days.
✔ Freeze up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian