Dessert: United States – Nevada (Southwestern United States) – Las Vegas Buffet Cheesecake

Serving Size: 12

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Additional 8 hrs

Total 10 hrs 15 min

Ingredients

- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar (for crust)
- 32 oz (907 g) full-fat cream cheese, softened (four 8-oz/225 g blocks)
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp (24 g) cornstarch
- 1/2 tsp (2.5 g) fine salt
- 1 cup (240 g) full-fat sour cream
- 1/2 cup (120 ml) heavy cream
- 2 tsp (10 ml) pure vanilla extract
- 1 tbsp (15 ml) fresh lemon juice
- 4 large eggs, approx. 200 g total (without shells)
- 1 large egg yolk, approx. 18 g (optional, for extra richness)
- Topping A — Fresh Berries: 2 cups (300 g) mixed strawberries, blueberries, raspberries
- Topping B — Chocolate Ganache: 4 oz (115 g) bittersweet chocolate, chopped; 1/2 cup (120 ml) heavy cream
- Topping C — Salted Caramel: 1/2 cup (100 g) granulated sugar; 3 tbsp (45 g) unsalted butter; 1/4 cup (60 ml) heavy cream; pinch of flaky salt
- Topping D — Whipped Cream: 1 cup (240 ml) heavy cream; 2 tbsp (25 g) powdered sugar; 1/2 tsp (2.5 ml) vanilla extract

Instructions

Short Description:
A rich, ultra-creamy New York–style cheesecake adapted for the Las Vegas buffet with a silky texture and a selection of crowd-pleasing toppings—fresh berries, chocolate ganache, and salted caramel—for guests to customize each slice.

Regional Notes:
This Las Vegas version emphasizes an extra-rich, creamy mouthfeel (heavy cream and sour cream folded into the batter) and buffet-friendly finishing options to satisfy diverse tastes. It is baked in a typical dense, tall style like classic American cheesecakes but finished with multiple topping choices commonly displayed at Las Vegas buffets.

1. Preheat oven to 325°F (163°C). Position a rack in the lower third of the oven.
2. Make the crust: Combine graham cracker crumbs, melted butter, and 2 tbsp (25 g) sugar in a bowl until evenly moistened. Press firmly into the bottom (and slightly up the sides, if desired) of a 9-inch (23 cm) springform pan. Chill in the refrigerator while you make the filling.
3. Prepare the pan for a water bath: Wrap the outside of the springform pan in a double layer of heavy-duty foil (seal seams) to prevent water intrusion.
4. Beat the cream cheese: In a large bowl or stand mixer fitted with a paddle, beat the softened cream cheese on medium speed until smooth and no lumps remain, about 2–3 minutes, scraping the bowl once.
5. Add sugar and dry stabilizer: Add 1 1/4 cups (250 g) sugar, cornstarch, and salt; beat until combined and slightly creamy, about 1 minute.
6. Add sour cream, cream, and flavorings: Mix in the sour cream, 1/2 cup (120 ml) heavy cream, vanilla extract, and lemon juice on low speed until incorporated.
7. Add eggs: Reduce speed to low. Add the whole eggs one at a time, mixing just until each is incorporated. Add the extra egg yolk (optional) and mix briefly—do not overbeat; avoid incorporating excess air.
8. Pour and smooth: Pour the batter over the chilled crust in the prepared springform pan and smooth the top with an offset spatula.
9. Bake in a water bath: Place the foil-wrapped pan into a larger roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan. Carefully transfer to the oven and bake 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.
10. Cool gradually: Turn the oven off and crack the oven door open. Let the cheesecake cool in the turned-off oven for 1 hour to reduce cracking. Remove the cheesecake from the water bath and foil, then run a thin knife around the edge to loosen from the pan ring. Cool to room temperature on a wire rack.
11. Chill: Cover and refrigerate at least 8 hours or overnight (preferred) to fully set and develop flavor.
12. Prepare toppings while the cake chills:
    - Chocolate ganache: Heat 1/2 cup (120 ml) heavy cream until steaming, pour over 4 oz (115 g) chopped bittersweet chocolate; let sit 1 minute, stir until smooth and glossy. Cool slightly before using.
    - Salted caramel: In a medium saucepan, heat 1/2 cup (100 g) granulated sugar over medium heat, swirling (do not stir) until it melts and turns amber. Carefully whisk in 3 tbsp (45 g) butter until melted, then slowly whisk in 1/4 cup (60 ml) heavy cream until smooth. Remove from heat, stir in a pinch of flaky salt, and cool to room temperature.
    - Whipped cream: Whip 1 cup (240 ml) heavy cream with 2 tbsp (25 g) powdered sugar and 1/2 tsp (2.5 ml) vanilla until soft peaks form.
    - Rinse and hull berries; keep chilled.
13. Serve buffet-style: Release springform ring and transfer cheesecake to a serving platter. For a buffet, either pre-slice into 12 even slices and arrange toppings in bowls for guests to add, or leave whole and provide a selection of toppings (berries, ganache, caramel, whipped cream) with serving utensils so guests can customize each plate.
14. Storage: Refrigerate leftovers, covered, up to 4–5 days. Ganache and caramel can be kept separately in airtight containers in the refrigerator for up to 1 week; bring ganache to room temperature before serving.