Joanna Gaines Classic Cheesecake Recipe
Everyone loves a good dessert. The Joanna Gaines Classic Cheesecake Recipe is a true favorite. It is simple and elegant.
Equipment
- Springform Pan
- Electric mixer
- Large mixing bowl
- Measuring cups
- Parchment paper
- Aluminum foil
- Large roasting pan
Ingredients
- 1.5 Cups Graham Cracker Crumbs
- 6 Tbsp Salted Butter
- 1.25 Cups Granulated Sugar
- 32 Oz Cream Cheese
- 1 Cup Sour Cream
- 1 Tbsp Vanilla Extract
- 2 Tbsp All-purpose Flour
- 4 Large Eggs
Instructions
- Preheat your oven to 350 degrees. Grease your springform pan with butter. Line the bottom with parchment paper.
- Mix the graham cracker crumbs and butter. Add a little sugar to the mix. Press this into the pan bottom firmly.
- Bake the crust for eight minutes. Let it cool completely on a rack. This keeps the crust very crispy.
- Beat the cream cheese until very smooth. Add the sugar and flour slowly. Mix on a low speed to avoid air.
- Add the sour cream and vanilla. Mix again until the batter is combined. Scrape the sides of the bowl often.
- Add the eggs one at a time. Mix gently after each egg addition. Do not overmix the batter now.
- Pour the filling over the cooled crust. Smooth the top with a flat spatula. Tap the pan to remove air bubbles.
- Wrap the pan in heavy duty foil. Place it inside a larger roasting pan. Fill the outer pan with hot water.
- Bake for about one hour. The edges should be set and firm. The center should still jiggle slightly.
- Turn off the oven and open the door. Let the cake sit for one hour. This prevents the top from cracking.
- Remove the cake from the water bath. Chill it in the fridge overnight. Cold cheesecake tastes much better.
Notes
- Use room temperature cream cheese for a smooth mix.
- Do not overbeat the eggs to avoid big cracks.
- Always use a water bath for even baking results.
- Cool the cake slowly inside the warm oven.
- Slice the cake with a warm, wet knife.