Prep: 20 mins
Cook: 70 mins
Chilling Time: 4 hrs
Total: 5 hrs 30 mins
Servings: 12 servings
The Cheesecake Factory has more than 30 cheesecake flavors, but it's the original that makes us swoon.
This cheesecake is ideal for lovers of a classic vanilla cheesecake. Or for those wanting a blank canvas for fruity toppings like cherry pie filling or berry compote. This recipe features a thin layer of lightly sweetened sour cream topping. This gives the top of the cheesecake an appealing shine and hides any cracks that may form during baking.
Tips for Making Cheesecake
- Because this cheesecake is baked in a hot water bath, it is less likely to crack during or after baking. But other things can cause cracking. The main culprit is often overbeating the eggs once they are added to the cream cheese mixture. Overbeating whips air into the filling, which expands in the heat of the oven. As the cheesecake cools, it deflates and cracks form. So resist the temptation to beat the batter vigorously after adding the eggs. Beat it just long enough to incorporate them.
- Wrap the springform pan very snugly in aluminum foil to prevent water from the water bath from seeping into the pan and making the crust soggy. You can wrap the pan in multiple layers of foil for insurance.
- The cheesecake should be set around the edges but slightly jiggly in the center, like gelatin. Overbaking cheesecake is another leading cause of cracking.
Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 teaspoon ground cinnamon
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5 tablespoons butter, melted
For the Filling
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4 (8-ounce) packages cream cheese
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1 1/4 cups granulated sugar
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1/2 cup sour cream
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2 teaspoons vanilla extract
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5 large eggs
For the Topping:
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1/2 cup sour cream
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2 teaspoons granulated sugar
Steps to Make It
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Gather the ingredients. Preheat the oven to 475 F. Place a large pan (such as a roasting pan) filled with 1/2 inch water in the oven.
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Make the crust. Mix together the graham cracker crumbs and cinnamon in a medium bowl. Add the butter and mix in until the graham crackers resemble wet sand.
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Press the crumb mixture into bottom and 2/3 of the way up a 9-inch springform pan lined with parchment. Wrap a large piece of foil around the bottom of the pan and freeze until the filling is prepared.
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Make the filling. Use an electric mixer to beat the cream cheese, sugar, sour cream, and vanilla together in a large bowl until smooth and creamy. Scrape down the sides of the bowl.
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Whisk the eggs in a medium bowl, then add to the cream cheese mixture. Beat just until eggs are incorporated. Do not overbeat.
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Remove the crust from the freezer and pour in the filling. Carefully place the cheesecake into the preheated water bath.
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Bake for 12 minutes. Lower the oven temperature to 350 F and bake until the top of the cheesecake turns golden, 50 to 60 minutes. Remove the cheesecake from the water bath to a wire rack to cool completely.
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Make the topping. Combine the sour cream and sugar in a medium bowl. Spread the mixture over the cheesecake. Cover and refrigerate at least 4 hours before serving.
How to Store
Refrigerate leftover cheesecake in an airtight container for up to 5 days.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 505 |
| % Daily Value* | |
| Total Fat 38g | 48% |
| Saturated Fat 21g | 105% |
| Cholesterol 178mg | 59% |
| Sodium 359mg | 16% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 0g | 1% |
| Total Sugars 28g | |
| Protein 8g | |
| Vitamin C 0mg | 1% |
| Calcium 115mg | 9% |
| Iron 1mg | 5% |
| Potassium 173mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
