Cheesecake
350kcal
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 4 packages (8-ounce each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
Method
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust.
Filling
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and the vanilla extract until the mixture is smooth and creamy with no lumps.
- Add the eggs, one at a time, mixing well after each addition to fully incorporate them into the cream cheese mixture.
- Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly.
Baking
- Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggles when you gently shake the pan.
- Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes.
- Refrigerate the cheesecake for at least 4 hours, or overnight, before serving to allow it to fully set.
Serving
- Before serving, consider topping it with fresh fruits, caramel sauce, or chocolate if desired.
Nutrition
Serving1gCalories350kcalCarbohydrates30gProtein6gFat21gSaturated Fat12gSodium250mgFiber1gSugar12g
Notes
Ingredient Substitutions: Swap graham cracker crumbs for crushed cookies like Oreos or ginger snaps for a unique crust. For a lower-fat version, use light cream cheese. Optional Variations: Try adding lemon zest to the filling for a tangy twist, or experiment with chocolate swirls by folding in melted chocolate before baking. Storage or Reheating Tips: Store leftovers in an airtight container in the refrigerator for up to 5 days. To serve chilled, allow it to come to room temperature for about 15 minutes before slicing.