This creamy and luscious cheesecake is specifically tailored for high-altitude baking, ensuring the perfect rise and texture. With a smooth vanilla flavor and a rich, creamy filling, it’s a dessert that’s guaranteed to impress!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (for high altitude adjustments)
Instructions:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the springform pan. Bake for 8 minutes, then set aside to cool.
- Make the filling: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and mix until fully incorporated.
- Mix in the eggs, one at a time, on low speed to avoid adding too much air. Stir in the sour cream, vanilla extract, and flour until just combined.
- Pour the filling into the cooled crust. Smooth the top with a spatula.
- Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (water bath method).
- Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour.
- Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Slice and serve chilled. Enjoy!