👨‍🍳 Zubereitung

1. 1

   Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by lightly greasing it. Wrap the outside of the springform pan tightly with heavy-duty aluminum foil, ensuring it's waterproof to create a water bath. Place the pre-made graham cracker crust into the prepared springform pan and press it firmly against the bottom and up the sides.

   ⏱️ 10 minutes
2. 2

   In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is completely smooth and free of lumps. This is key to a silky texture. Gradually add the granulated sugar and continue beating until well combined and no sugar granules are perceptible.

   ⏱️ 5 minutes
3. 3

   Add the room temperature eggs one at a time, beating on low speed just until each egg is incorporated. Be careful not to overmix once the eggs are added, as this can incorporate too much air, leading to cracks. Scrape down the sides and bottom of the bowl as needed.

   ⏱️ 5 minutes
4. 4

   Gently fold in the sour cream, vanilla extract, and salt (if using) until just combined. The batter should be smooth and homogenous. Avoid vigorous mixing.

   ⏱️ 2 minutes
5. 5

   Pour the cheesecake batter evenly into the prepared graham cracker crust. Tap the pan gently on the counter a few times to release any large air bubbles.

   ⏱️ 1 minute
6. 6

   Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, creating a water bath that comes about halfway up the sides of the springform pan. This water bath ensures even baking and prevents the cheesecake from cracking.

   ⏱️ 5 minutes
7. 7

   Carefully transfer the roasting pan with the water bath and cheesecake to the preheated oven. Bake for 1 hour and 15 minutes, or until the edges of the cheesecake are set and slightly puffed, but the center still has a slight jiggle when gently shaken. The internal temperature should reach around 150°F (65°C).

   ⏱️ 1 hour 15 minutes
8. 8

   Turn off the oven, but leave the cheesecake inside with the oven door slightly ajar (prop it open with a wooden spoon). Allow the cheesecake to cool slowly in the oven for 1 hour. This gradual cooling prevents drastic temperature changes that can cause cracking.

   ⏱️ 1 hour
9. 9

   Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack at room temperature for another 1-2 hours. Once cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set fully and develop its flavor.

   ⏱️ 7-10 hours (chilling)
10. 10

    Before serving, carefully run a thin knife around the edge of the cheesecake to loosen it from the pan, then release the springform sides. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

    ⏱️ 5 minutes