Dessert: United States – Midwestern United States (Illinois) – Chicago-Style Cheesecake

Serving Size: 12

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 8 hrs

Total 10 hrs

Ingredients

- Crust
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted

- Filling
- 32 oz (900 g) cream cheese, room temperature (about 4 blocks)
- 1 1/4 cups (250 g) granulated sugar
- 3 tbsp (24 g) all-purpose flour
- 4 large eggs, room temperature
- 1 cup (240 g) sour cream, room temperature
- 1/2 cup (120 ml) heavy cream, room temperature
- 2 tsp (10 ml) vanilla extract
- 1 tsp (2 g) finely grated lemon zest
- 1/2 tsp (3 g) kosher salt

- Optional sour cream topping
- 1 cup (240 g) sour cream
- 2 tbsp (25 g) powdered sugar
- 1/2 tsp (2.5 ml) vanilla extract

Instructions

Short Description:
A dense, creamy 9-inch cheesecake made with a high proportion of cream cheese and sour cream for a rich, velvety texture typical of Chicago-style cheesecake.

Regional Notes:
This Midwestern (Chicago) version emphasizes cream cheese plus a notable amount of sour cream, producing a denser, creamier, slightly tangy cheesecake than the lighter New York-style variant. A gentle bake in a water bath and slow cooling help avoid cracks and yield a velvety interior.

1. Preheat the oven to 325°F (163°C). Position a rack in the lower third of the oven. Lightly grease a 9-inch (23 cm) springform pan and wrap the outside base and sides with a double layer of heavy-duty foil to protect from water.
2. Make the crust: combine graham cracker crumbs and 1/4 cup (50 g) granulated sugar in a bowl. Stir in melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom (and 1/2 inch up the sides, if desired) of the prepared springform pan. Chill 10 minutes, then bake the crust 8–10 minutes until set. Remove from oven and let cool while making the filling.
3. Reduce mixer speed and prepare filling base: beat room-temperature cream cheese in a large bowl on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.
4. With the mixer on low, add 1 1/4 cups (250 g) granulated sugar and 3 tbsp (24 g) flour and mix until combined. Add eggs one at a time, mixing on low and scraping the bowl between each addition; avoid overbeating. After the last egg is incorporated, add 1 cup (240 g) sour cream, 1/2 cup (120 ml) heavy cream, 2 tsp (10 ml) vanilla, lemon zest, and 1/2 tsp (3 g) salt; mix just until smooth and homogenous.
5. Prepare a water bath: set the foil-wrapped springform in a large roasting pan. Pour the filling into the cooled crust and smooth the top with a spatula. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.
6. Bake: carefully transfer the roasting pan to the oven and bake for 60–75 minutes. The edges should be set and slightly puffed; the center will still have a gentle jiggle (about 1–1.5 inches / 2–4 cm).
7. Initial cool and topping: turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 60 minutes to minimize cracking. Remove the roasting pan from the oven and lift the springform pan out of the water bath; remove the foil. If using the optional topping, gently whisk together 1 cup (240 g) sour cream, 2 tbsp (25 g) powdered sugar, and 1/2 tsp (2.5 ml) vanilla; spread evenly over the warm cheesecake.
8. Final cooling and chill: allow the cheesecake to cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator at least 8 hours or preferably overnight to fully set and develop flavor.
9. Release and serve: before unmolding, run a thin knife around the edge to loosen. Unlock the springform and transfer to a serving plate. For clean slices, wipe a sharp knife with a hot wet towel between cuts. Serve plain or with fresh berries, fruit compote, or a drizzle of chocolate sauce.
10. Make-ahead and storage: cheesecake keeps well refrigerated for up to 5 days, or can be frozen (wrap tightly) for up to 1 month. Thaw in the refrigerator before serving.