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Perfect Cheesecake

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A creamy and rich cheesecake with a buttery graham cracker crust, perfect for gatherings and celebrations.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 6 Tbsp unsalted butter, melted
  • 1 Tbsp granulated sugar
  • 2 1/4 lb cream cheese, room temperature
  • 1 1/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 1/4 cup sour cream
  • 1/2 Tbsp vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar. Mix until the crumbs are evenly coated with butter.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes, until lightly golden. Remove from the oven and let it cool completely.
  4. In a large mixing bowl, beat the cream cheese with 1 1/4 cups of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 3-5 minutes.
  5. Add the eggs one at a time, mixing on low speed after each addition until just combined.
  6. Stir in the sour cream and vanilla extract until well incorporated.
  7. Pour the cream cheese mixture over the cooled crust in the springform pan.
  8. Prepare a water bath by placing a larger baking pan filled with hot water on the bottom oven rack.
  9. Place the cheesecake on the middle rack of the oven and bake for 55-70 minutes, or until the edges are set and the center slightly jiggles.
  10. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. Then let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For a richer flavor, you may add a tablespoon of lemon juice to the filling. Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Nutrition

Find it online: https://easydishestomake.com/perfect-cheesecake-recipe/