The Ultimate Cheesecake Recipe
(No Water Bath Required!)
I’m thrilled to share this incredible cheesecake recipe with you today! After stumbling upon a similar one on Pinterest, I tweaked it to suit my preferences. Making cheesecakes used to be a hassle for me – the long process and risk of water bath mishaps made it daunting. But then I discovered a method that eliminates the need for a water bath, and it’s been a game-changer. I’ve perfected this recipe over many tries, and even as someone who wasn’t a huge fan of cheesecake, I can’t get enough of it now.
Tips to Avoid Cracks and Lumps:
Air Bubbles: To prevent cracks, it’s crucial to minimize air bubbles in the batter and ensure proper cooling. Here’s how:
- Crack all four eggs into a bowl and whisk them lightly before adding them to the batter.
- Incorporate the eggs into the batter last, mixing until just combined.
- Before pouring the batter into the crust, tap the bowl on the counter to remove air bubbles.
Lumps in the Batter:
- Use room temperature ingredients to avoid lumps. Plan ahead and let your ingredients sit on the counter.
- Scrape the sides of the bowl thoroughly to ensure a smooth batter.
Oven Temperatures and Timing: Since we’re skipping the waterbath, following the oven temperatures and baking times precisely is crucial. This recipe is easy if you’re diligent but requires some time commitment – set aside at least 4 hours to make it.
Ingredients:
- Graham Crackers (any brand works; for a gluten-free option, try Partake)
- Granulated Sugar
- Melted Salted Butter
- Cream Cheese (I use the store brand, about 5 blocks)
- Sour Cream (store brand works fine)
- Pure Vanilla Extract (avoid imitation)
- Eggs
Step-by-Step Instructions:
Step 1: Prepare the Graham Cracker Crust: Mix graham cracker crumbs, sugar, and melted butter, then press into a 9-inch springform pan. Bake for 7 minutes at 350°F and set aside to cool.
Step 2: Prepare the Cheesecake Filling: In a large bowl, combine very soft cream cheese, granulated sugar, vanilla, and sour cream until smooth. Add whisked eggs slowly, mixing on low speed. Scrape the sides of the bowl thoroughly to avoid lumps.
Step 3: Eliminate Air Bubbles: Tap the bowl on the counter for 30-45 seconds to remove air bubbles from the batter.
Step 4: Bake the Cheesecake: Pour the batter into the crust and bake at 325°F for 30 minutes, then reduce the temperature to 250°F and bake for an additional 45 minutes. Keep the oven door closed throughout. After baking, let the cheesecake sit in the turned-off oven for 30 minutes before cracking the door open to cool slowly for an hour. Once slightly warm, cool on the counter for 3-4 hours before refrigerating.
Step 5: Refrigerate & Serve: After cooling to room temperature, cover and refrigerate the cheesecake for at least 6 hours or overnight. To serve, remove from the springform pan, add desired toppings, and slice.
Storage Instructions:
Refrigerate fully baked cheesecake for up to a week after it reaches room temperature. It’s also freezer-friendly for longer storage.
Enjoy your delicious homemade cheesecake!
The Ultimate Cheesecake Recipe
Ingredients
For the Graham Cracker Crust:
- ▢1 1/4 cups graham cracker crumbs
- ▢4 tablespoons granulated sugar
- ▢5 tablespoons melted butter
For the Cheesecake Filling:
- ▢40 ounces cream cheese at room temperature (five 8 oz. packages; 2 1/2 lbs total)
- ▢1 1/4 cups granulated sugar
- ▢1/2 cup sour cream at room temperature
- ▢2 teaspoons vanilla extract
- ▢4 large eggs at room temperature
- ▢any desired cheesecake toppings
Instructions:
- Preheat and Prepare: Position oven racks in the center and preheat the oven to 350°F.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press the mixture evenly onto the bottom and halfway up the sides of a 9-inch springform pan using the bottom of a measuring cup. Bake for 7 minutes, then remove from the oven and set aside.
- Prepare Filling: Reduce the oven temperature to 325°F. In a large bowl or the bowl of a stand mixer, beat cream cheese until smooth, about 30 seconds. Scrape the sides and bottom of the bowl, then add granulated sugar, sour cream, and vanilla. Mix until fully incorporated. Scrape the bowl again to ensure thorough mixing.
- Incorporate Eggs: Crack eggs into a liquid measuring cup and beat with a fork until well scrambled. With the mixer on low speed, slowly pour the eggs into the cream cheese mixture, stopping once the eggs are fully incorporated. Remove the bowl from the mixer and scrape the sides and bottom again to ensure a smooth mixture. If there are any small lumps, gently fold them in using a rubber scraper.
- Remove Air Bubbles: Tap the bowl on the counter for 30-45 seconds to eliminate as many air bubbles as possible. You should see them popping on the surface as you tap.
- Bake: Pour the filling into the center of the graham cracker crust and gently smooth the top. Bake at 325°F for 30 minutes. Then, reduce the temperature to 250°F and continue baking for an additional 45 minutes.
- Cooling: Once the baking time is complete, turn off the oven and leave the cheesecake inside for another 30 minutes for carryover cooking without opening the oven door. Afterward, crack the oven door open to let the cheesecake cool slowly for one hour. At this stage, the cheesecake should be slightly warm. Allow the cheesecake to reach room temperature on the counter for 3-4 hours before covering with plastic wrap and transferring it to the fridge.
- Refrigerate: Chill the cheesecake in the fridge until completely chilled, preferably overnight (6 hours to overnight).
- Serving: To serve, remove the springform pan collar and decorate the cheesecake as desired. Dip a sharp knife into hot water, wipe off any excess water, and slice. For clean-looking slices, dip the knife in water between each cut.