Printable recipe cardPreppy Kitchen
Cheesecake
Original source
Preppy Kitchen on YouTubeYou're going to love this creamy, smooth, and rich classic Cheesecake Recipe. It's simple but delicious and so very easy to make. Paired with a buttery, crunchy graham cracker crust, this cheesecake comes out perfectly every time.
You're going to love this creamy, smooth, and rich classic Cheesecake Recipe. It's simple but delicious and so very easy to make. Paired with a buttery, crunchy graham cracker crust, this cheesecake comes out perfectly every time.
Yield
10
Ingredients
10
Steps
10
Want to make your own printable recipe card?
ChefScribe turns YouTube cooking videos into clean ingredients, steps and print-friendly recipe cards.
Get 6 free recipes every month.
Ingredients
- 1½ cups graham cracker crumbs ((180g))
- ¼ cup unsalted butter (melted)
- 2 tablespoons granulated sugar
- 3 (8-ounce/227g) blocks cream cheese (room temperature)
- 1 cup granulated sugar ((200g))
- ¼ teaspoon salt
- 2 teaspoons vanilla extract ((10mL))
- 1 teaspoon lemon juice
- 3 large eggs (room temperature)
- ½ cup sour cream (room temperature (120g))
Method
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand.
- Press the mixture into a 9-inch springform pan, creating an even layer and pressing up the sides about an inch high.
- Bake the crust at 350°F for 15 minutes.
- In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese until smooth.
- Add granulated sugar, salt, vanilla extract, and lemon juice; mix until combined and silky.
- Add eggs one at a time, mixing on low after each addition.
- Mix in sour cream until smooth.
- Pour the filling into the cooled crust.
- Bake at 350°F for 15 minutes, then reduce temperature to 300°F and bake for another 30-35 minutes, or until the center wobbles slightly.
Storage
This cheesecake will keep up to four days in the fridge. Can be frozen for up to three months, wrapped well in plastic wrap and defrosted overnight.
