Simple Cheesecake
Indulge in the creamy decadence of this Simple Cheesecake recipe, perfect for beginners and seasoned bakers alike! Featuring a buttery graham cracker crust and a luxuriously smooth cream cheese filling, this classic dessert requires just a handful of pantry staples and minimal prep time. Sweetened with granulated sugar and enriched with sour cream for a slight tang, this cheesecake strikes the ideal balance of richness and flavor. The baking process is simplified with step-by-step instructions, including a crucial cooling method that prevents cracks and ensures a silky texture. Whether served plain or dressed up with fresh fruit, chocolate drizzle, or whipped cream, this foolproof cheesecake is guaranteed to impress at any occasion. With only 20 minutes of prep and a rich flavor that rivals professional desserts, it’s the ultimate homemade treat!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 75 grams Unsalted butter
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Sour cream
- 1 teaspoon Vanilla extract
- 3 pieces Large eggs
Instructions
Preheat your oven to 170°C (340°F). Grease a 9-inch (23 cm) springform pan lightly with butter or non-stick cooking spray.
Place graham crackers in a food processor and pulse until fine crumbs form. Alternatively, place them in a sealed plastic bag and crush with a rolling pin.
Melt the unsalted butter and combine it with the graham cracker crumbs in a bowl. Mix until the crumbs are evenly coated and have the texture of wet sand.
Press the crumb mixture firmly into the bottom of the springform pan to form an even crust. Use the back of a spoon or the bottom of a glass to ensure a compact layer.
In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and free of lumps.
Add the granulated sugar and mix until well incorporated. Follow with the sour cream and vanilla extract, continuing to mix until smooth.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Be careful not to overmix, as this can incorporate too much air into the batter.
Pour the cream cheese batter over the prepared crust, spreading it evenly.
Bake in the preheated oven for 50-55 minutes. The edges will be set, but the center should still have a slight jiggle when nudged.
Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Remove from the oven and transfer to a wire rack to cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving. This helps it set fully and develop its flavor.
Run a knife around the edge of the springform pan to loosen the cheesecake, then release it from the pan. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
4950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 381.3 g | 489% | |
| Saturated Fat | 207.2 g | 1036% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1537 mg | 512% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 344.6 g | 125% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 261.4 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 994 mg | 76% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1094 mg | 23% | |
*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.
