Felice’s Cheesecake
This classic Felice’s Cheesecake is the ultimate comfort dessert, boasting an impossibly smooth, dense texture that melts in your mouth. By using room-temperature ingredients and a generous amount of sour cream, you achieve a custard-like richness that is far superior to boxed mixes. The subtle hint of vanilla pairs perfectly with the tangy cream cheese, creating a balanced flavor profile that isn't overly sweet. It is the perfect centerpiece for holiday gatherings, birthday celebrations, or simply a quiet Sunday afternoon treat. While it requires patience to cool completely, the result is a sophisticated, restaurant-quality dessert that is surprisingly simple to make at home. Serve it plain for pure elegance or top with fresh berries for a pop of color and acidity.
Description
This classic Felice’s Cheesecake is the ultimate comfort dessert, boasting an impossibly smooth, dense texture that melts in your mouth. By using room-temperature ingredients and a generous amount of sour cream, you achieve a custard-like richness that is far superior to boxed mixes. The subtle hint of vanilla pairs perfectly with the tangy cream cheese, creating a balanced flavor profile that isn't overly sweet. It is the perfect centerpiece for holiday gatherings, birthday celebrations, or simply a quiet Sunday afternoon treat. While it requires patience to cool completely, the result is a sophisticated, restaurant-quality dessert that is surprisingly simple to make at home. Serve it plain for pure elegance or top with fresh berries for a pop of color and acidity.
Ingredients
- 3 8 oz packages cream cheese
- 4 eggs
- 1/8 tsp salt
- 1 3/4 cups sugar
- 3 tsp vanilla extract
- 2 cups sour cream
Directions
- 1 Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate or springform pan with butter or non-stick spray.
- 2
Ensure all ingredients are at room temperature for a smoother batter. In a large mixing bowl, beat the cream cheese until it is completely soft and creamy.- 3
Add the sugar and salt to the cream cheese. Beat on medium speed until well combined and fluffy.- 4
Add the eggs one at a time, beating well after each addition. Do not overbeat, as this can incorporate too much air and cause cracks.- 5
Stir in the vanilla extract and sour cream until the mixture is uniform and smooth.- 6
Pour the batter into the prepared pie plate.- 7
Bake for 45 to 50 minutes, or until the center is almost set but still slightly jiggly. The edges should be puffed and firm.- 8
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.- 9
Remove from the oven and cool completely at room temperature.- 10
Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.NoteFor best results, use full-fat cream cheese and sour cream. Low-fat versions may result in a grainy texture.
If you prefer a crust, this filling works beautifully in a pre-baked graham cracker crust.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
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