Fool Proof Cheesecake
I have made many, many cheesecakes in my baking years! Many that have cracked! Some that have not! The cracks are usually not a big deal because I often top my cheesecakes with hot fudge and candies or dripping caramel or fruity goodness. It covers the cracks and tastes amazing. BUT…sometimes you want to serve a plain cheesecake. My parents love plain cheesecake and so I wanted to make a foolproof recipe that would not crack. I wanted a nice, smooth presentation. Mission accomplished with this recipe! You can certainly top this off with anything you’d like! What would be your first choice? I think the sour cream in this recipe is the star ingredient! What’s also nice is this recipe does not require a water bath method for baking. I love my cheesecake moat but this method is way easier and requires a lot less effort. I hope you love this fool proof cheesecake!
This crust is absolutely delicious! It has a perfect crunch and sweetness to it. When it bakes, you will love the smell out of the oven! Mmmmmm!! This will definitely be my go-to cheesecake from now on. I like to make my cheesecakes ahead of time and store them in the fridge overnight! You can even freeze them once chilled and removed from the springform pan. How easy is that!
- 1¼ cups graham cracker crumbs
- 5 T. butter
- 5 T. sugar
- 24 ounces soft cream cheese
- 1 cup sugar
- 3T. flour
- 1 c. sour cream
- 4 eggs
- 1 tsp. vanilla
- Preheat oven to 325.
- Mix crust ingredients and press into sides and bottom of 9 inch springform pan.
- Bake 10 mins and let cool.
- Lower temp to 300.
- Beat cream cheese and sugar on low to combine.
- Add flour.
- Add sour cream.
- Add one egg at a time and vanilla.
- Pour into crust.
- Drop pan gently on counter to release air bubbles.
- Bake 1 hour.
- Shut oven but leave cake in the oven with door closed for 30 more mins.
- Remove, cool and chill.
Adapted from Life, Love and Sugar Make sure you check out her beautiful blog!
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