Prepare to embark on a mouthwatering journey that will transform your dessert game forever! This traditional Mexican Cheesecake de Queso is not just a recipe—it's a creamy, dreamy slice of heaven that will make your taste buds dance with pure delight. Whether you're a seasoned baker or a curious culinary adventurer, this foolproof cheesecake will become your new go-to dessert that's guaranteed to impress friends and family alike.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 2 cups cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 graham cracker crust
Instructions
- Preheat the oven to 325°F (165°C). Ensure all ingredients are at room temperature for smooth mixing.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed. Scrape down the sides of the bowl to ensure no lumps remain.
- Gradually add sugar to the cream cheese, continuing to mix until the mixture is completely smooth and well incorporated.
- Add eggs one at a time, mixing thoroughly after each addition. Beat on low speed to prevent over-mixing, which can cause cracks in the cheesecake.
- Stir in vanilla extract and sour cream, mixing until just combined. Be careful not to overmix the batter.
- Prepare the graham cracker crust by pressing it firmly into the bottom of a 9-inch springform pan. Ensure an even, compact layer.
- Pour the cream cheese mixture carefully over the prepared crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet to catch any potential drips. This also helps with even heat distribution.
- Bake in the preheated oven for 60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour. This helps prevent cracking.
- Remove from the oven and let the cheesecake cool completely at room temperature for an additional hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop full flavor.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring carefully.
- Slice and serve chilled. Optional: Garnish with fresh berries, whipped cream, or a light dusting of powdered sugar.
Tips
- Temperature is Key: Always use room temperature ingredients to ensure a smooth, lump-free batter.
- Don't Overmix: Mix ingredients gently to prevent incorporating too much air, which can cause cracks.
- Water Bath Alternative: If you want extra insurance against cracks, consider using a water bath during baking.
- Cooling Matters: Allow the cheesecake to cool slowly to prevent sudden temperature changes that can cause surface cracking.
- Patience is a Virtue: Refrigerate for at least 4 hours (preferably overnight) to allow flavors to develop and texture to set perfectly.
- Clean Cuts: Use a warm, clean knife and wipe between slices for picture-perfect serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 8g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 120mg
