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junior’s cheesecake recipe
- Total Time: 770 minutes
- Yield: 16 servings 1x
- Diet: General
Description
This recipe helps you make a classic Junior’s cheesecake at home, offering a rich, creamy, and decadent dessert that’s surprisingly simple to prepare. It’s perfect for family dinners or impressive entertaining.
Ingredients
- 1.5 cups (200 grams) graham cracker crumbs
- 0.33 cup (75 grams) unsalted butter, melted
- 2 tablespoons (25 grams) granulated sugar
- 32 ounces (900 grams) full-fat cream cheese, softened to room temperature
- 1.5 cups (300 grams) granulated sugar
- 4 large eggs, room temperature
- 0.25 cup (60 mL) full-fat sour cream, room temperature
- 1 teaspoon (5 mL) alcohol-free vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 175 C (350 F). Combine graham cracker crumbs, sugar, and melted butter in a bowl until moist. Press firmly into a 9-inch springform pan; bake for 5-7 minutes until lightly golden. Let it cool completely.
- Create Creamy Filling: Reduce oven to 160 C (325 F). In a very large mixing bowl with an electric mixer, beat softened cream cheese on medium speed until smooth and creamy. Gradually add 1.5 cups (300 grams) granulated sugar, beating until fully incorporated and no lumps remain.
- Incorporate Eggs and Vanilla: Stir in 1 teaspoon (5 mL) alcohol-free vanilla extract. Add 4 large eggs, one at a time, beating on low speed after each addition until just blended. Do not overmix.
- Fold in Sour Cream: Gently fold in 0.25 cup (60 mL) sour cream until the batter is smooth and uniform, taking care not to incorporate too much air.
- Bake the Cheesecake: Prepare a water bath by wrapping your 9-inch springform pan securely with heavy-duty aluminum foil. Carefully place the foil-wrapped springform pan into a larger roasting pan. Pour filling evenly over the cooled crust. Add very hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan. Bake for 60-75 minutes until the edges are set but the center still jiggles slightly (internal temperature 71-74 C or 160-165 F).
- Cool Slowly and Chill: Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake cool in the water bath inside the oven for 1 hour. Remove, unwrap foil, and let the cheesecake cool completely at room temperature on a wire rack for at least 3-4 hours. Then, cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, for the best firm texture.
Notes
For a smooth batter, ensure cream cheese, eggs, and sour cream are at room temperature. A water bath and slow cooling (in the oven then at room temperature) are crucial to prevent cracks. Chill the cheesecake thoroughly (at least 6 hours or overnight) for the best firm texture. Overmixing can also cause cracks. If your batter is lumpy, your cream cheese was not soft enough. Soggy crust might result from insufficient pre-baking or too much butter.
- Prep Time: 35 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 400 calories
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 120 mg