Elaine’S Cheesecake

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Servings: 12 Difficulty: Advanced
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A rich, creamy New York-style cheesecake with a crunchy graham cracker crust
Elaine's Cheesecake recipe image
Elaine's Cheesecake recipe image
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Elaine’S Cheesecake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1727.9

Description

This classic cheesecake features a dense, creamy filling made from cream cheese, sour cream, and eggs, baked to perfection over a buttery graham cracker crust. The result is a luxurious dessert with a smooth, velvety texture and a perfectly balanced sweet-tart flavor. It is an ideal centerpiece for birthday parties, holidays, or any special occasion where you want to impress guests. While it requires some patience during the cooling process, the effort is rewarded with a slice of pure indulgence that pairs beautifully with fresh berries or a dollop of whipped cream.

Ingredients

Directions

  1. Preheat your oven to 450&# 194;°F (230ðC). Place a roasting pan on the bottom rack and fill it with 2-3 inches of hot water to create a water bath, which helps prevent cracking.
  2. In a small bowl, combine the graham cracker crumbs, 3 tablespoons of sugar, and 1/4 cup of melted butter or margarine. Mix until the crumbs resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of an 8" or 9" springform pan. Place the pan in the freezer to chill while you prepare the filling.
  4. In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth, light, and creamy. Ensure there are no lumps.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and cornstarch until fully incorporated.
  6. Fold in the sour cream until the batter is uniform and a nice light yellow color.
  7. Remove the chilled crust from the freezer. Pour the cheesecake batter into the prepared springform pan.
  8. (Optional) Sprinkle a few extra crumbs on top of the batter for garnish.
  9. Place the springform pan carefully into the roasting pan with the hot water, ensuring the water level reaches halfway up the side of the springform pan. Bake on the middle rack for 10 minutes.
  10. Reduce the oven temperature to 200ðF (95ðC) and bake for an additional 45 minutes.
  11. Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 2.5 to 3 hours. This gradual cooling prevents the center from collapsing.
  12. Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan sides. Chill in the refrigerator for at least 2 to 3 hours before serving.
  13. To serve, release the springform ring and slide the cheesecake onto a serving plate. Slice and enjoy.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1727.9kcal
% Daily Value *
Total Fat 117.0g180%
Saturated Fat 63.8g319%
Cholesterol 444.6mg149%
Sodium 1897.1mg80%
Total Carbohydrate 93.6g32%
Dietary Fiber 0.4g2%
Sugars 79.5g
Protein 36.6g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, dessert, cream cheese, graham cracker, new york style, birthday cake, holiday dessert, baking, sour cream, vanilla, eggs, cornstarch, crust, rich, creamy, sweet, party food, elaine's recipe, classic dessert
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