Perfect Cheesecake
This Perfect Cheesecake is rich and creamy, featuring a buttery graham cracker crust that will impress everyone!
Servings: 8 servings
Ingredients
For the Crust:
- 1.5 cups finely crushed graham crackers
- 1 tablespoon granulated sugar
- 0.5 cup unsalted butter melted
For the Filling:
- 24 oz cream cheese softened (3 packages, 8 oz each)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 3 large eggs well beaten
Instructions
- Step 1: Preheat your oven to 325°F (163°C).
- Step 2: In a medium mixing bowl, combine the finely crushed graham crackers, granulated sugar, and melted butter. Mix until it resembles wet sand, then press it into the bottom of your springform pan.
- Step 3: Bake the crust in the preheated oven for 10 minutes.
- Step 4: In a large mixing bowl, beat the softened cream cheese until smooth, then gradually add the granulated sugar and flour.
- Step 5: Add sour cream, vanilla extract, and milk to the cream cheese mixture. Mix on low speed and add the beaten eggs one at a time.
- Step 6: Pour the filling into the crust and smooth the top with a spatula.
- Step 7: Bake the cheesecake for 50-60 minutes until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open to cool for about an hour.
- Step 8: Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
- Step 9: Carefully remove the sides of the springform pan, slice, and serve plain or with toppings.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Spatula
- Oven thermometer
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Wrap slices in plastic wrap and foil to freeze for up to 2 months.
- Reheat in the microwave for 10-15 seconds if you prefer it warm.