A creamy baked cheesecake scaled for 16 oz cream cheese, with a graham cracker crust in a springform pan.
TBy Tiffer
Servings
8
1 cup Graham cracker crumbs
4 tbsp Unsalted butter, melted
2 tbsp Granulated sugar (for crust)
16 oz Cream cheese, softened
0.5 cup Granulated sugar (for filling)
0.25 cup Sour cream
2 pieces Eggs
1 tsp Vanilla extract
1 tbsp Lemon juice
1 pinch Salt
1 tbsp All-purpose flour
Calories
409 kcal
Protein
6g
Carbs
34g
Fat
28g
Fiber
1g
Sugar
21g
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Make the Crust
1. Let the cream cheese, eggs, and sour cream sit at room temperature for 1 hour. Preheat the oven to 325°F (160°C). Stir the graham cracker crumbs, sugar for the crust, and melted butter together until the mixture resembles wet sand.
1 cup Graham cracker crumbs,
4 tbsp Unsalted butter, melted,
2 tbsp Granulated sugar (for crust)
2. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch (23 cm) springform pan using the bottom of a measuring cup. Bake for 8 minutes, then set aside to cool slightly.
Make the Filling
3. Beat the cream cheese on medium speed for 2 minutes until completely smooth and free of lumps. Add the sugar for the filling, flour, and salt, and beat until combined, scraping down the bowl.
16 oz Cream cheese, softened,
0.5 cup Granulated sugar (for filling),
1 pinch Salt,
1 tbsp All-purpose flour
4. Beat in the sour cream, vanilla extract, and lemon juice on low speed. Add the eggs one at a time, mixing on low just until each is incorporated to avoid adding too much air, which causes cracks.
0.2 cup Sour cream,
2 pieces Eggs,
1 tsp Vanilla extract,
1 tbsp Lemon juice
Bake and Chill
5. Pour the filling over the warm crust and tap the pan gently on the counter to release air bubbles. Bake at 325°F (160°C) for 45 to 55 minutes, until the edges are set and the center still jiggles slightly like gelatin.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Run a thin knife around the edge to loosen it, then cool to room temperature.
7. Refrigerate the cheesecake, covered, for at least 4 hours or overnight. Release the springform ring, slice with a hot clean knife, and serve.
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