EASY Cheesecake Recipe

8 mins
Serves 8
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Directions

  1. 1Preheat oven to 350°F (175°C).
  2. 2Preheat oven to 350°F (175°C).
  3. 3Preheat oven to 350°F (175°C).
  4. 4In a bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter; mix until it resembles wet sand.
  5. 5In a bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter; mix until it resembles wet sand.
  6. 6In a bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter; mix until it resembles wet sand.
  7. 7Press the mixture into the bottom of a 9-inch springform pan, creating a partial side crust.
  8. 8Press the mixture into the bottom of a 9-inch springform pan, creating a partial side crust.
  9. 9Press the mixture into the bottom of a 9-inch springform pan, creating a partial side crust.
  10. 10Bake the crust at 350°F (175°C) for 15 minutes.
  11. 11Bake the crust at 350°F (175°C) for 15 minutes.
  12. 12Bake the crust at 350°F (175°C) for 15 minutes.
  13. 13In a stand mixer with a paddle attachment, beat 3 blocks of room-temperature cream cheese until smooth.
  14. 14In a stand mixer with a paddle attachment, beat 3 blocks of room-temperature cream cheese until smooth.
  15. 15In a stand mixer with a paddle attachment, beat 3 blocks of room-temperature cream cheese until smooth.
  16. 16Add 1 cup of granulated sugar gradually while mixing on low speed.
  17. 17Add 1 cup of granulated sugar gradually while mixing on low speed.
  18. 18Add 1 cup of granulated sugar gradually while mixing on low speed.
  19. 19Add salt and vanilla extract.
  20. 20Add salt and vanilla extract.
  21. 21Add salt and vanilla extract.
  22. 22Add eggs one at a time, mixing on medium-low speed after each addition, and scrape down the bowl.
  23. 23Add eggs one at a time, mixing on medium-low speed after each addition, and scrape down the bowl.
  24. 24Add eggs one at a time, mixing on medium-low speed after each addition, and scrape down the bowl.
  25. 25Add 1/2 cup of room temperature sour cream and mix on medium-low.
  26. 26Add 1/2 cup of room temperature sour cream and mix on medium-low.
  27. 27Add 1/2 cup of room temperature sour cream and mix on medium-low.
  28. 28Pour the batter over the cooled crust.
  29. 29Pour the batter over the cooled crust.
  30. 30Pour the batter over the cooled crust.
  31. 31Bake at 350°F (175°C) for 15 minutes, then reduce heat to 300°F (150°C) and bake for another 30-35 minutes, or until the center wobbles slightly.
  32. 32Bake at 350°F (175°C) for 15 minutes, then reduce heat to 300°F (150°C) and bake for another 30-35 minutes, or until the center wobbles slightly.
  33. 33Bake at 350°F (175°C) for 15 minutes, then reduce heat to 300°F (150°C) and bake for another 30-35 minutes, or until the center wobbles slightly.
  34. 34Turn off the oven and leave cheesecake inside for an hour to cool slowly.
  35. 35Turn off the oven and leave cheesecake inside for an hour to cool slowly.
  36. 36Turn off the oven and leave cheesecake inside for an hour to cool slowly.
  37. 37Let the cheesecake cool to room temperature on the countertop for about an hour.
  38. 38Let the cheesecake cool to room temperature on the countertop for about an hour.
  39. 39Let the cheesecake cool to room temperature on the countertop for about an hour.
  40. 40Chill in the refrigerator for 6 hours or up to 3 days.
  41. 41Chill in the refrigerator for 6 hours or up to 3 days.
  42. 42Chill in the refrigerator for 6 hours or up to 3 days.

Ingredients

  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 1.5 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons granulated sugar
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 3 8-ounce blocks cream cheese
  • 3 8-ounce blocks cream cheese
  • 3 8-ounce blocks cream cheese
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 1 cup granulated sugar
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla extract
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 0.5 cup sour cream
  • 3 eggs
  • 3 eggs
  • 3 eggs

Equipment

9-inch springform panmeasuring glassstand mixerpaddle attachmentspatula

Tips

  • Use room temperature ingredients for best results.
  • Don't overmix the batter to avoid cracks.
  • Use a water bath for extra insurance against cracks.
  • Cool slowly to prevent cracking.
  • Cheesecake can be frozen for up to 3 months and keeps up to 4 days in the fridge