Classic Cheesecake
350kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the filling
- 4 packages cream cheese, softened (8 oz each)
- 1 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cups sour cream
Method
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add 1 cup sugar and vanilla extract, mixing until fully incorporated.
- Add the eggs one at a time, mixing well after each addition until the batter is smooth.
- Pour in the sour cream and mix until just combined. Be careful not to overmix.
- Pour the cheesecake batter into the prepared crust and spread evenly.
Baking
- Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Nutrition
Serving1gCalories350kcalCarbohydrates30gProtein5gFat25gSaturated Fat15gSodium300mgFiber1gSugar15g
Notes
For a gluten-free option, you can use gluten-free graham crackers or almond flour for the crust. Optional variations include topping your cheesecake with fresh berries, chocolate ganache, or a drizzle of caramel sauce. Store leftovers in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen; just wrap it well in plastic wrap and foil for up to 3 months, then thaw it in the fridge before serving.