Description
This creamy homemade cheesecake combines rich cream cheese, fresh eggs, and a buttery graham cracker crust, ideal for dessert lovers seeking a simple yet delicious treat.
Ingredients
Scale
- 3 cups graham cracker crumbs
- 8 tablespoons butter (melted)
- 24 oz. cream cheese (room temperature)
- 1 cup granulated sugar
- 1/2 cup whole milk (room temperature)
- 1/2 cup sour cream (room temperature)
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 4 large eggs (room temperature)
Instructions
- Preheat the oven to 350ºF. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper round. Set aside.
- Mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the mixture into the prepared springform pan, creating an even, compact crust.
- Par-bake the crust for 8 minutes, then remove it from the oven and allow it to cool while you make the filling.
- Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed for 1-2 minutes, or until the cream cheese is light and smooth.
- Add the granulated sugar, milk, sour cream, flour, and vanilla extract. Mix just until combined, scraping the sides of the bowl with a spatula as needed.
- With the mixer on low speed, add the eggs one at a time and let each egg incorporate fully before adding the next one.
- Scrape down the sides of the bowl and mix again for a few seconds if needed to ensure all cream cheese is incorporated.
- Pour the cheesecake filling on top of the crust.
- Bake for 55-60 minutes, until the edges are set and the center jiggles slightly when the pan is shaken.
- Once baked, turn off the oven and crack the oven door, keeping the cheesecake inside for one hour.
- Transfer the cheesecake to the refrigerator to chill for at least 6 hours or overnight before serving.
- To serve, run a thin knife under hot water, clean it, then run it around the edge of the springform pan and release the latch.
- Remove the sides of the springform pan and transfer the cheesecake to a serving dish. For clean slices, warm the knife before each cut.
- Serve with fresh berries, whipped cream, or chocolate sauce.
Notes
Using room temperature ingredients ensures a smoother filling.
For a flavored cheesecake, consider adding lemon zest or chocolate chips to the batter.
Make ahead by allowing the cheesecake to set overnight for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 21g
- Sodium: 330mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg