Classic Homemade Radiant Rhapsody Cheesecake
The Classic Homemade Radiant Rhapsody Cheesecake is a culinary masterpiece that embodies the perfect balance of creamy richness and delightful sweetness. This cheesecake is not just a dessert; it’s an experience that elevates any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 2 cups Graham Cracker Crumbs Finely crushed for the crust.
- 1/2 cup Unsalted Butter Melted to bind the crumbs.
Filling Ingredients
- 1 cup Granulated Sugar For sweetness and smooth texture.
- 32 ounces Cream Cheese 4 packs, softened at room temperature.
- 1 cup Sour Cream Adds tangy flavor and creaminess.
- 4 large Eggs Provide structure to the cheesecake.
- 2 tablespoons Lemon Juice Freshly squeezed for brightness.
- 1 tablespoon Vanilla Bean Paste Enhances flavor with visual appeal.
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl. Stir until fully coated.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until golden brown.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add the sugar, mixing until well incorporated.
- Add the sour cream and lemon juice, blending until smooth.
- Beat the eggs one at a time, mixing gently after each addition.
- Slowly add the beaten eggs to the cream cheese mixture, mixing on low speed.
- Add the vanilla bean paste and mix until combined.
- Pour the filling over the cooled crust and smooth the top.
- Place the pan in a larger baking dish and fill with hot water halfway up the sides of the springform pan.
- Bake for 55-60 minutes until edges are set but center is slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool for an hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Run a knife around the edge of the pan before removing the sides.
- Slice and serve chilled, garnished with fresh fruit or whipped cream if desired.
Notes
Leftover cheesecake can be stored in the refrigerator for up to five days or frozen for up to three months.