Plain Jane Cheesecake
Ingredients
For the Filling:
- 24 oz cream cheese, softened to room temperature (680g)
- 1 cup granulated sugar (200g)
- ¼ cup sour cream (60ml)
- 2 tsp pure vanilla extract
- 3 large eggs, at room temperature
For the Crust:
- ½ cups graham cracker crumbs (180g)
- 5 tbsp unsalted butter, melted (70g)
Instructions
Step 1: Prepare Your Oven and Pan
- Preheat your oven to 325°F (165°C).
- Lightly lubricate a 9-inch springform pan or line the bottom with parchment paper to guarantee easy removal.
Step 2: Make the Crust
- Inside a bowl, mix the graham cracker crumbs and melted butter. Combine the ingredients with a fork until the crumbs are uniform. covered and resemble wet sand.
- Squeeze the mixture firmly into the bottom of the organized pan using the back of a spoon or the bottom of a glass. Aim for an even, compact layer.
- Put the crust in the freezer while prepping the filling to help it set.
Step 3: Prepare the Filling
- In a mixing bowl, hit the softened cream cheese using a hand or stand mixer at medium speed until soft and creamy for 2 minutes. Abrade down the sides of the bowl as needed to ensure even mixing.
- Incorporate the granulated sugar and keep whipping until thoroughly combined and smooth, about 1-2 minutes.
- Incorporate the sour cream and vanilla extract, and blend on low speed until combined.
- Merge the eggs one at a time, mixing at low speed until each is blended. Take care not to mix too vigorously, as this can lead to air bubbles and cracks in your cheesecake.
Step 4: Assemble and Bake
- Take the crust out of the freezer and pour the cheesecake filling evenly over it. Use a spatula to smooth the surface for an even finish.
- Position the springform pan on a baking sheet to catch any possible drips.
- Bake the cheesecake for 55-65 minutes, or until the edges are set and the centre slightly jiggles when gently shaken.
Step 5: Cool Gradually
- Turn off the oven and leave the cheesecake inside with the oven door open for 1 hour. This gradual cooling helps prevent cracking.
- Transfer the cheesecake to a wire rack to let it cool completely for 4 hours.
Nutrition
Calories: 380kcal
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