Rich and Creamy Cheesecake

Total Time:
6 hr 30 min
Prep:
4 hr 30 min
Cook:
2 hr

Level:
Easy

Ingredients
Directions

Adjust oven rack to middle position and preheat oven to 325 degrees. Place foil over bottom disk of a 9-inch springform pan, tucking excess underneath disk; assemble pan. Pull up foil around pan sides. Brush interior of pan with butter. Sprinkle graham cracker crumbs into pan, tilting it in all directions to coat evenly with crumbs. Cover exterior of pan with a sheet of heavy-duty foil and set in a large roasting pan. Bring a kettle of water to a boil for water bath.

Meanwhile, beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until it is fully incorporated, about 3 minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl after each addition. Add zest and vanilla and beat until just incorporated. Stir in cream and sour cream by hand.

Pour batter into springform pan. Set roasting pan on oven rack, set springform pan in it, and pour in enough boiling water to come about halfway up the side of springform pan. Bake until perimeter of cake is set but center jiggles when pan is tapped, 55 to 60 minutes. Turn off heat and leave oven door ajar, using a long-handled kitchen fork or spoon if necessary to hold it open for 1 hour. Remove springform pan from water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. Cheesecake can be refrigerated for up to 4 days.


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    7 Reviews
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    We love, love, love it -- but always add lots of extra lemon. It is absolutely delicious either way!
    This is the best cheesecake I've ever had. It's the perfect mix of sweet and creamy. It's very rich, but not overly sweet. I've made it several times and my husband keeps asking for more!
    This recipe was a great one! After many failures that included cracks I finally found the right ingredients and the right method. A water bath is very important for no cracks. The water bath provides the moisture the cake needs to keep from cracking and drying out. However a lower oven temp for me worked best. Every oven is different and you should know your ovens cooking habits. But anyway the ingredients were simple and the cake was great.
    So easy to make with only a few ingredients, and absolutely everyone I make this for says that it is the best cheesecake they've ever had, even my fickle sister-in-law who hated cheesecake until I made this one.  
    One tip, I use two different types of vanilla like Mexican and Tahitian. 
    I also make various toppings for it and it actually enhances any type of topping I use. I also omit the lemon zest. I think it interferes with the velvety smoothness of the vanilla, though one of my variations is to top it with lemon curd and a whipped cream boarder.
    This was the first cheesecake i had ever made, and it came out soo perfect! I jazzed it up with some melted peanut putter chips and made it a swirl cheesecake and added crumbled Reese's Peanut butter cups on the top....spectacular cake! Can't wait to make more! This recipe is going to be my primary for making basic cheesecakes :)
    I enjoy differnt type of food. My favorite type of food would hwve to be soul food just because african american food really have alot of meaning.
    Very easy to make. Taste good and it was light & fluffy.
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