Classic Cheesecake
350kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
For the filling
- 1 cups granulated sugar
- 32 ounces cream cheese, softened 4 (8-ounce) packages
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cups sour cream
Method
Preparation
- Preheat the oven to 325°F (165°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
- Gradually add the sugar and continue to beat until well combined.
- Add the eggs one at a time, mixing just until blended after each addition. Be careful not to overmix.
- Add the vanilla extract and sour cream, mixing until smooth.
- Carefully pour the filling into the prepared crust, smoothing the top with a spatula.
Baking
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Cooling and Serving
- Remove from the oven and let the cheesecake cool to room temperature before chilling in the refrigerator for at least 4 hours, preferably overnight.
- Once chilled, release the sides of the springform pan and slice the cheesecake. Serve plain or with your favorite toppings.
Nutrition
Serving1gCalories350kcalCarbohydrates30gProtein5gFat25gSaturated Fat15gSodium250mgFiber1gSugar20g
Notes
You can use gluten-free graham crackers for a gluten-free version or replace sour cream with Greek yogurt for a tangier flavor. Try adding a swirl of fruit puree or chocolate in the filling before baking for added flavor. Store leftover cheesecake in the refrigerator for up to five days.