Mohamed Shili This delicious Julia Child Cheesecake is rich, creamy, and smooth with a buttery graham cracker crust. It’s an easy yet impressive dessert, perfect for any occasion. With simple ingredients like cream cheese, sour cream, and a hint of lemon, you can make this classic treat at home. Serve it plain or with your favorite toppings!
Ingredients Needed
For the Crust:
- 2 cups graham cracker crumbs (about 16 sheets)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 32 ounces (4 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs
For the Water Bath:
- Boiling water (enough to fill 1 inch in a roasting pan)
- Aluminum foil
- Large roasting pan
How To Make Cheesecake
- Preheat the Oven: Adjust the oven rack to the lower-middle position and preheat your oven to 350°F (177°C).
- Make the Crust: Grind the graham crackers into fine crumbs using a food processor or blender. In a medium bowl, mix the crumbs with sugar and melted butter until the mixture is sandy. Press this mixture into a 9-inch or 10-inch springform pan, gently patting it down to form a crust. Bake for 10 minutes, then remove and set aside to cool slightly. Wrap the pan in aluminum foil for the water bath later.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar on medium-high speed for about 2 minutes until smooth and creamy. Add sour cream, vanilla extract, and lemon juice, and beat until fully combined. Add eggs one at a time, mixing just until incorporated to avoid over-mixing. You should have around 6 cups of batter.
- Prepare the Water Bath: Boil a kettle of water for the water bath. You’ll need enough water to fill 1 inch in a roasting pan. Once boiling, place the wrapped springform pan inside the roasting pan, then pour the cheesecake batter over the crust. Carefully add the hot water to the outer pan, ensuring it reaches about 1 inch. This will create the water bath.
- Bake the Cheesecake: Bake the cheesecake for 55–70 minutes, until the center is almost set but slightly wobbly when shaken. If the top starts to brown too quickly, tent the cheesecake with aluminum foil halfway through baking. Once done, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Cool and Chill: After 1 hour, remove the cheesecake from the oven and water bath. Let it cool completely at room temperature. Then, cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Serve: To remove the cheesecake from the pan, run a knife around the edge, then release the rim of the springform pan. Slice the cheesecake with a clean, sharp knife, dipping it in warm water between cuts for neat slices. Serve with your favorite toppings, such as fresh fruit, whipped cream, or a drizzle of caramel.
- Storage: Cover and store any leftover cheesecake in the refrigerator for up to 5 days.
Recipe Tips
- Use Room Temperature Ingredients: For the smoothest filling, make sure the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps create a creamier batter and prevents lumps.
- Don’t Over-Mix: Mix the batter just until the ingredients are combined. Over-mixing can cause air bubbles, which may lead to cracks in the cheesecake as it cools.
- Wrap the Pan Well for the Water Bath: Ensure the springform pan is tightly wrapped in aluminum foil to prevent water from leaking into the batter during baking. This helps keep the cheesecake smooth and creamy.
- Bake Slowly and Gently: Bake the cheesecake at a moderate temperature and avoid browning too quickly by tenting it with foil halfway through. This helps the cheesecake set evenly without overcooking the top.
- Let the Cheesecake Cool Gradually: After baking, allow the cheesecake to cool slowly in the oven with the door slightly open. This reduces the risk of cracking and helps maintain its perfect texture.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover cheesecake tightly and refrigerate for up to 5 days.
- Freeze: Wrap leftover cheesecake tightly in plastic wrap and then in foil. Freeze for up to 1 month. To thaw, place it in the refrigerator overnight before serving.
Nutrition Fact
Serving Size: 1 slice (1/6 of a 17 oz cake, approximately 80 grams)
- Calories: 257 kcal
- Total Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 50 mg
- Sodium: 220 mg
- Potassium: 96 mg
- Total Carbohydrate: 25 g
- Dietary Fiber: 0.5 g
- Protein: 5.4 g
More Julia Child Recipes:
Julia Child Cheesecake
Description
This delicious Julia Child Cheesecake is rich, creamy, and smooth with a buttery graham cracker crust. It’s an easy yet impressive dessert, perfect for any occasion. With simple ingredients like cream cheese, sour cream, and a hint of lemon, you can make this classic treat at home. Serve it plain or with your favorite toppings!
Ingredients
For the Crust:
Instructions
- Preheat the Oven: Adjust the oven rack to the lower-middle position and preheat your oven to 350°F (177°C).
- Make the Crust: Grind the graham crackers into fine crumbs using a food processor or blender. In a medium bowl, mix the crumbs with sugar and melted butter until the mixture is sandy. Press this mixture into a 9-inch or 10-inch springform pan, gently patting it down to form a crust. Bake for 10 minutes, then remove and set aside to cool slightly. Wrap the pan in aluminum foil for the water bath later.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar on medium-high speed for about 2 minutes until smooth and creamy. Add sour cream, vanilla extract, and lemon juice, and beat until fully combined. Add eggs one at a time, mixing just until incorporated to avoid over-mixing. You should have around 6 cups of batter.
- Prepare the Water Bath: Boil a kettle of water for the water bath. You’ll need enough water to fill 1 inch in a roasting pan. Once boiling, place the wrapped springform pan inside the roasting pan, then pour the cheesecake batter over the crust. Carefully add the hot water to the outer pan, ensuring it reaches about 1 inch. This will create the water bath.
- Bake the Cheesecake: Bake the cheesecake for 55–70 minutes, until the center is almost set but slightly wobbly when shaken. If the top starts to brown too quickly, tent the cheesecake with aluminum foil halfway through baking. Once done, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Cool and Chill: After 1 hour, remove the cheesecake from the oven and water bath. Let it cool completely at room temperature. Then, cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Serve: To remove the cheesecake from the pan, run a knife around the edge, then release the rim of the springform pan. Slice the cheesecake with a clean, sharp knife, dipping it in warm water between cuts for neat slices. Serve with your favorite toppings, such as fresh fruit, whipped cream, or a drizzle of caramel.
- Storage: Cover and store any leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Use Room Temperature Ingredients: For the smoothest filling, make sure the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps create a creamier batter and prevents lumps.
- Don’t Over-Mix: Mix the batter just until the ingredients are combined. Over-mixing can cause air bubbles, which may lead to cracks in the cheesecake as it cools.
- Wrap the Pan Well for the Water Bath: Ensure the springform pan is tightly wrapped in aluminum foil to prevent water from leaking into the batter during baking. This helps keep the cheesecake smooth and creamy.
- Bake Slowly and Gently: Bake the cheesecake at a moderate temperature and avoid browning too quickly by tenting it with foil halfway through. This helps the cheesecake set evenly without overcooking the top.
- Let the Cheesecake Cool Gradually: After baking, allow the cheesecake to cool slowly in the oven with the door slightly open. This reduces the risk of cracking and helps maintain its perfect texture.
Julia Child Cheesecake
