Description
Joanna Gaines’ classic cheesecake recipe delivers creamy perfection with a graham cracker crust and silky smooth filling. Rich flavors and elegant presentation make this dessert a true crowd-pleaser you’ll want to savor slowly.
Ingredients
Scale
- 32 oz (904g) cream cheese, full-fat, softened to room temperature
- 1 cup (240g) sour cream, full-fat, at room temperature
- 3 eggs, large, at room temperature
- 1 and ¼ cups (250g) granulated sugar
- 1 and ½ cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 5 tbsps (71g) unsalted butter, melted
- 1 tsp pure vanilla extract
- 2 tsp fresh lemon juice (optional, but recommended)
Instructions
- Crust Preparation: Pulverize graham crackers into fine crumbs, blending with sugar and melted butter. Press firmly into a springform pan’s bottom and sides. Bake at 350°F for 10 minutes, then cool completely.
- Filling Creation: Whip cream cheese and sugar until silky smooth. Integrate sour cream, vanilla extract, and lemon juice. Fold in eggs individually, maintaining a uniform texture and preventing surface cracks.
- Water Bath Setup: Encase springform pan with aluminum foil to prevent moisture infiltration. Place inside a larger roasting dish. Pour cheesecake batter onto the crust, leveling with a spatula. Add boiling water to reach 1 inch up the pan’s sides.
- Baking Process: Bake for 55-70 minutes, watching for a slight center wobble when gently shaken. Shield with foil if surface browns too quickly. Turn off oven, leaving cheesecake inside with door slightly open for 60 minutes.
- Cooling and Finishing: Remove from oven and water bath. Cool completely at room temperature. Refrigerate for minimum 4 hours or overnight. Before serving, release from springform pan and slice with a warm knife. Garnish as desired.
Notes
- Prevent Cracking Secrets: Avoid overmixing eggs and use room temperature ingredients to ensure a smooth, crack-free cheesecake surface.
- Master the Water Bath: Precisely wrap springform pan with foil to create a watertight seal, preventing moisture from compromising the delicate texture.
- Cooling Technique Matters: Allow gradual cooling in the oven with door slightly open to minimize sudden temperature changes that can cause surface splitting.
- Slice Like a Pro: Use a clean, warm knife and wipe between each cut for picture-perfect, clean cheesecake slices that showcase your baking expertise.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 438
- Sugar: 34 g
- Sodium: 412 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg