Master for Rich and Creamy Cheesecake

Health score
1%
Master for Rich and Creamy Cheesecake
275 min.
10
451kcal

Suggestions


Indulge in the rich and creamy delight of our Master for Rich and Creamy Cheesecake, a dessert that promises to impress your family and friends. This decadent cheesecake is the perfect balance of velvety cream cheese, luscious heavy cream, and a hint of tangy sour cream, creating a texture that melts in your mouth. With a buttery crust made from your choice of chocolate wafers, graham crackers, or ginger snaps, each bite is a heavenly experience that will leave you craving more.

Whether you're celebrating a special occasion or simply treating yourself, this cheesecake is sure to be the star of the show. The recipe is designed to serve 10, making it ideal for gatherings, parties, or a cozy family dinner. With a preparation time of just over four hours, including chilling, you can easily plan ahead and have this delightful dessert ready to serve when the moment calls for it.

What sets this cheesecake apart is not just its rich flavor but also the method of baking it in a water bath, which ensures even cooking and prevents cracks on the surface. The result is a beautifully smooth and creamy cheesecake that looks as good as it tastes. So, gather your ingredients, roll up your sleeves, and get ready to create a dessert that will have everyone asking for seconds!

Ingredients

  • tablespoon butter softened
  • 24 ounce cream cheese at room temperature
  • large eggs at room temperature
  • tablespoons chocolate wafers such as nabisco famous 
  • 0.3 cup cup heavy whipping cream 
  • 10 servings cup heavy whipping cream for pan
  • 0.3 cup cream sour
  • cup sugar 
  • teaspoons vanilla extract 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • wire rack
  • hand mixer
  • roasting pan
  • aluminum foil
  • springform pan

Directions

  1. Adjust oven rack to middle position, and heat oven to 325 degrees.
  2. Brush interior of a 9-inch springform pan with butter.
  3. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it.
  4. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth.
  5. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.)
  6. Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan.
  7. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes.
  8. Remove pan from water; set on a wire rack.
  9. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.

Nutrition Facts

Calories451kcal
Protein6.21%
Fat69.38%
Carbs24.41%

Properties

Glycemic Index
19.66
Glycemic Load
16.5
Inflammation Score
-6
Nutrition Score
6.1408695954344%

Nutrients percent of daily need

Calories:450.75kcal
22.54%
Fat:35.34g
54.37%
Saturated Fat:20.52g
128.25%
Carbohydrates:27.97g
9.32%
Net Carbohydrates:27.82g
10.12%
Sugar:25.14g
27.94%
Cholesterol:154.68mg
51.56%
Sodium:277.38mg
12.06%
Alcohol:0.28g
100%
Alcohol %:0.26%
100%
Protein:7.11g
14.23%
Vitamin A:1374.07IU
27.48%
Vitamin B2:0.29mg
17.11%
Selenium:11.68µg
16.69%
Phosphorus:125.26mg
12.53%
Calcium:96.03mg
9.6%
Vitamin B5:0.71mg
7.09%
Vitamin E:1.02mg
6.81%
Vitamin B12:0.34µg
5.59%
Zinc:0.66mg
4.37%
Potassium:148.84mg
4.25%
Vitamin D:0.64µg
4.23%
Folate:16.48µg
4.12%
Vitamin B6:0.08mg
3.79%
Magnesium:12.44mg
3.11%
Iron:0.55mg
3.06%
Copper:0.05mg
2.45%
Vitamin B1:0.04mg
2.41%
Vitamin K:2.43µg
2.32%
Manganese:0.05mg
2.3%
Vitamin B3:0.22mg
1.11%
Source:Allrecipes