By Foodism Team
Cheesecake has taken over the usual cakes by the wind. The creamy texture, the dense base and exciting toppings make it hard to resist. Here, we have the perfect recipe for every cheesecake lover, let’s begin!
Graham Cracker Crust
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
- four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs.
- Pour into a medium bowl, stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy.
- Try to smash/break up any large chunks. Pour into an ungreased 9-inch or 10-inch springform pan.
- With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust.
- Simply pat down until the mixture is no longer crumby/crumbly and you can use the flat bottom of a small measuring cup to help smooth it all out if needed.
- Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil.
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes.
- Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended.
- After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
- Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the pan inside of a large roasting pan. Carefully pour the hot water inside of the pan and place in the oven.
- Bake cheesecake for 55–70 minutes or until the center is almost set. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Your cheesecake is ready!