The Best Cheesecake!
Preppy Kitchen cooked this in a YouTube Short. SeeMeCook wrote it up from the Short as a full recipe and added ingredient weights and nutrition.
Watch the original ShortImported by Tara Farrar on SeeMeCook
A light and creamy cheesecake featuring a crisp graham cracker crust and a silky, cloud-like filling. This recipe uses a low-and-slow baking method to achieve a perfect, crack-free top without the need for a water bath.
- Time
- 6 hours
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Crust
- 125 g
- 85 g
- 50 g
Filling
- 200 g
- 230 g
- 13 g
- 200 g
Topping
- 50 g
- 100 g
Weights are estimates. Together, the ingredients weigh about 1.83 kg before cooking, which is about 155 g per serving.
Steps
Preheat your oven to 300°F (150 °C) (150°C (300 °F)). Prepare a springform pan by lightly greasing the sides.
In a medium bowl, combine the graham cracker crumbs, 6 tablespoons of melted butter, and 1/4 cup of granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 8-10 minutes, then set aside to cool.
In a large bowl or stand mixer, beat the room temperature cream cheese and 1 cup of granulated sugar together until smooth and creamy. Ensure there are no lumps.
Add the room temperature sour cream and vanilla extract to the cream cheese mixture. Mix until just combined, being careful not to over-mix.
Add the room temperature eggs one at a time, mixing on low speed after each addition just until the yellow disappears. Do not over-mix the filling to avoid incorporating too much air.
Pour the cheesecake filling into the cooled graham cracker crust. Smooth the top with a spatula.
Bake the cheesecake at 300°F (150 °C) (150°C (300 °F)) for 65-75 minutes. The edges should be set but the center should still have a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight.
Top with whipped cream and fresh berries before serving.
Notes
The secret to a smooth, lump-free cheesecake is ensuring all ingredients (cream cheese, eggs, sour cream) are at room temperature before starting. Avoid over-mixing the batter once the eggs are added to prevent air bubbles that cause cracking. No water bath is required for this low-temperature baking method.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 514
- Protein
- 8 g
- Carbs
- 34 g
- Fat
- 39 g
- Fiber
- 0 g
Where the calories come from
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