Description
Creamy New York-style cheesecake from Joanna Gaines delights with its rich, velvety texture and classic graham cracker crust. Generous slices promise pure indulgence that will transport you to dessert heaven with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 3 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream, at room temperature
Sweeteners and Sugar:
- 1 cup (200g) granulated sugar
- ¼ cup (50g) granulated sugar
Crust and Flavor Enhancers:
- 1 and ½ cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 5 tablespoons (71g) unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
Instructions
- Prepare the oven environment by heating to 350°F / 180°C and positioning the rack in the lower-middle section for optimal baking conditions.
- Create the foundational crust by pulverizing graham crackers into fine, uniform crumbs using a food processor or manual crushing technique. Blend the crumbs thoroughly with granulated sugar and melted unsalted butter until achieving a sandy, cohesive texture. Firmly press the mixture across the bottom and slightly up the sides of a 9- or 10-inch (23-25 cm) springform pan. Bake the crust for 10 minutes, then allow to cool completely.
- Craft the creamy filling by whipping cream cheese and sugar at medium-high speed for approximately 2 minutes until achieving a silky, lump-free consistency. Incorporate sour cream, pure vanilla extract, and fresh lemon juice. Gently introduce eggs one at a time, carefully mixing after each addition to maintain a smooth texture and prevent potential surface cracking.
- Establish a protective water bath by meticulously wrapping the exterior of the springform pan with aluminum foil to prevent moisture penetration. Position the pan inside a larger roasting dish. Carefully pour the cheesecake batter onto the prepared crust, smoothing the surface with a spatula. Gradually add boiling water to the roasting pan, ensuring water reaches 1 inch / 2.5 cm up the springform pan’s sides.
- Bake the cheesecake for 55-70 minutes, monitoring the center’s consistency. The ideal doneness is characterized by a slight wobble when gently shaken. If the surface browns too rapidly, create a protective tent using aluminum foil.
- Implement a gradual cooling process by turning off the oven and leaving the cheesecake inside with the door slightly ajar for 60 minutes. Carefully remove from the oven and water bath, then allow complete cooling at room temperature.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to achieve optimal texture and flavor development.
- Serve by running a thin, sharp knife around the cheesecake’s perimeter before carefully removing the springform pan’s rim. Slice using a clean, warm knife for precise, elegant edges. Enhance with preferred toppings and savor.
Notes
- Chill thoroughly after baking to develop rich, creamy flavors that meld perfectly and create a silky smooth texture throughout the entire dessert.
- Gradually cool the cheesecake inside the oven with the door slightly ajar, allowing gentle temperature reduction that prevents sudden structural changes and unsightly surface cracks.
- Mix ingredients carefully and minimally, stopping precisely when components are just combined to maintain a light, velvety consistency without introducing excess air that could compromise the final structure.
- Create a water bath by wrapping the springform pan completely in aluminum foil, then placing it in a larger pan filled with hot water to distribute heat evenly and protect the delicate custard from direct, harsh baking temperatures.
- Ensure all dairy and egg ingredients are brought to room temperature before beginning, which guarantees smoother blending and a more uniform batter that will bake consistently without lumps or uneven texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 375 kcal
- Sugar: 20.8g
- Sodium: 20.8mg
- Fat: 27.75g
- Saturated Fat: 18.5g
- Carbohydrates: 33.3g
- Protein: 17.5g
- Cholesterol: 50mg