Just Right Easy Cheese Cake
Indulge in the creamy simplicity of this "Just Right Easy Cheesecake," a foolproof recipe perfect for both beginners and seasoned bakers. With its buttery graham cracker crust and velvety smooth cream cheese filling, this dessert strikes the ideal balance of rich flavor and light texture. Made with everyday ingredients like sour cream, vanilla, and eggs, this classic cheesecake comes together in just 20 minutes of prep time, making it a go-to for effortless entertaining or weeknight dessert cravings. The recipe includes helpful techniques like oven cooling to prevent cracking, ensuring a picture-perfect result every time. Serve this irresistible cheesecake plain or dress it up with your favorite toppings—fresh berries, chocolate drizzle, or a dollop of whipped cream—for a dessert that's always "just right."
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for the crust)
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for the filling)
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 large Eggs
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan lightly with butter or nonstick spray.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter. Mix until the crumbs are evenly coated in butter.
Press the mixture firmly and evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
Add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent air bubbles from forming.
Pour the cheesecake batter over the prepared crust, spreading it out evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 50–55 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the oven door slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
Before serving, run a knife around the edges of the cheesecake to loosen it from the pan, then remove the springform. Slice and enjoy!
Nutrition Facts
Calories |
5493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.5 g | 494% | |
| Saturated Fat | 226.9 g | 1134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 3665 mg | 159% | |
| Total Carbohydrate | 457.3 g | 166% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 346.7 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1182 mg | 91% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
