Cheesecake
Indulge in this rich and creamy cheesecake with a buttery graham cracker crust, perfect for any family gathering.
Equipment
- 9 inch springform pan
- medium bowl
- Large mixing bowl
- Spatula
- oven
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups sugar
Filling
- 1 cup sugar
- 4 packages cream cheese, softened Ensure cream cheese is softened to room temperature.
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream For a tangier flavor, substitute with Greek yogurt.
Instructions
Preparation of the Crust
- Preheat oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar. Mix until well coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for 10 minutes, then remove and let it cool.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese and remaining sugar until smooth and creamy.
- Mix in the vanilla extract.
- Add the eggs one at a time, ensuring each is combined before adding the next.
- Gently fold in the sour cream until just blended.
Baking
- Pour the filling over the cooled crust. Smooth the top with a spatula.
- Bake for 55-60 minutes or until the center is set but still slightly wobbly.
Cooling and Serving
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Refrigerate for at least 4 hours or overnight for best flavor and texture.
- Slice and add your favorite topping before serving.
Notes
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage up to 3 months. Thaw overnight in the refrigerator before serving again.
Nutrition
Serving: 1sliceCalories: 400kcal
Tried this recipe?Let us know how it was!