Description
A rich, dense, and creamy homemade cheesecake that replicates the iconic taste of the Cheesecake Factory Original Cheesecake. This recipe uses a water bath and simple ingredients to achieve a crack-free, professional-quality dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 32 ounces (4 blocks) full-fat cream cheese, softened to room temperature
- 1 ¼ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup full-fat sour cream
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until resembling wet sand.
- Press mixture firmly into the bottom of a 9-inch springform pan and chill in the fridge for 15 minutes.
- In a stand mixer with a paddle attachment, beat softened cream cheese on medium-low speed until smooth (3-5 minutes). Scrape down sides.
- Add 1 ¼ cups granulated sugar and beat on low until combined, then increase to medium speed for 1 minute until pale and fluffy.
- Add sour cream and vanilla extract; mix until just combined.
- Add eggs one at a time on the lowest speed setting, mixing only 15-20 seconds per egg to avoid incorporating air.
- Stir in flour by hand with a spatula until no streaks remain.
- Wrap the bottom of the springform pan tightly in two layers of heavy-duty aluminum foil.
- Place the springform pan in a roasting pan. Pour boiling water into the roasting pan until it reaches about an inch up the side of the springform pan.
- Bake for 60-70 minutes until edges are set but the center jiggles slightly like Jell-O.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from oven, run a thin knife around the edge to loosen, and cool completely at room temperature.
- Refrigerate for at least 6 hours or preferably overnight before slicing.
Notes
Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid cracks. A water bath is essential for even cooking and preventing dryness. The cheesecake tastes better after sitting in the fridge for 24 hours.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of t
- Calories: 450
- Sugar: 22
- Sodium: 350
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
Keywords: cheesecake, copycat recipe, cheesecake factory, original cheesecake, dessert, baking, homemade cheesecake, graham cracker crust