Perfect Cheesecake Recipes
If you enjoy a Cheesecake, ride on until you attempt this do-it-yourself Cheesecake recipe in your oven! This simple Cheesecake is swift and simple to make, and it is a wholesome dessert that the complete family will relish.
Equipment
- Springform pan
Ingredients
Crust
- 1 ¾ cups Graham Cracker Crumbs (about 15 full crackers)
- ⅓ cup Butter, melted
- ¼ cup Granulated sugar
- ½ teaspoon Kosher salt
Cheesecake
- 4 (8 ounce) packages Cream Cheese, room temperature (32- ounces in total)
- 1 cup Granulated sugar
- ½ cup Sour cream, room temperature
- 2 teaspoons Vanilla
- 3 eggs Room temperature
Instructions
Make the Crust
- Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- Preheat oven to 350°F.
- In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly.
- Press the mixture into the bottom and up the sides of 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling.
Make the Cheesecake
- In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary.
- Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix.
- Pour the filling over crust and spread evenly.
- Place the spring form pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of pan to loosen cake.
- Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
- Release the sides of the spring form pan before slicing.
Notes
- Allow it to cool down up to an hour
- Store airtight, refrigerated for up to 5 days.
Nutrition
Serving: 12gCalories: 417kcalCarbohydrates: 16.9gProtein: 8.2gFat: 35.7gSaturated Fat: 21.4gCholesterol: 142mgSodium: 486mgPotassium: 121mgFiber: 0.8gSugar: 6.9gVitamin D: 7µgCalcium: 79mgIron: 2mg