Maggianos Cheesecake Recipe

This recipe will teach you how to make a delicious cheesecake that tastes similar to the one you can get at Maggiano's Little Italy restaurant.

Course Dessert

Cuisine Italian

Preheat the oven to 325°F.
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan, making sure to pack it tightly and evenly.
Bake the crust for 10 minutes, then remove from the oven and let cool while you prepare the filling.
In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth.
Add the sugar, sour cream, and vanilla extract, and continue to mix until well combined.
Beat in the eggs one at a time, making sure to mix well after each addition.
Pour the cheesecake batter into the prepared crust.
Place the springform pan on a baking sheet, and cover the bottom and sides of the pan with aluminum foil.
Bake the cheesecake for 1 hour and 10 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, but leave the cheesecake in the oven with the door slightly ajar for 30 minutes to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature.
Once the cheesecake has cooled, refrigerate it for at least 4 hours or overnight.
Serve the cheesecake chilled, topped with whipped cream and fresh berries, if desired.

Make sure the cream cheese and eggs are at room temperature before starting. This will ensure a smooth and creamy cheesecake.
To prevent cracking, be sure to let the cheesecake cool slowly in the oven and then in the refrigerator.
You can also add a tablespoon of lemon juice to the filling for a slightly tangy flavor.

Keyword cheesecake, Maggiano's