Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Unsalted butter, melted: 1/2 cup (113g)
- Cream cheese, softened: 16 ounces (453g)
- Sugar: 1 cup (200g)
- Large eggs: 2
- Sour cream: 1/2 cup (113g)
- Vanilla extract: 1 teaspoon (5ml)
- Salt: 1/4 teaspoon (1.25g)
- Heavy cream: 1/2 cup (118ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar until light and fluffy. Beat in eggs one at a time, then stir in sour cream, vanilla extract, and salt.
- Pour cheesecake filling over graham cracker crust.
- In a small bowl, whisk together heavy cream and remaining 1/4 cup sugar. Pour over cheesecake filling.
- Bake for 50-60 minutes, or until the center is set.
- Let cool completely, then refrigerate for several hours or overnight before cutting into squares.
Nutritional Information (per serving):
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 10g
Dish Characteristics:
- Creamy and decadent
- Rich graham cracker crust
- Smooth and tangy cheesecake filling
- Topped with a sweet and silky cream layer
User Comments:
- "This cheesecake is absolutely divine! The crust is perfectly crisp and the filling is velvety smooth."
- "I love the combination of textures and flavors in this dish. It's the perfect balance of sweet and tangy."
- "I made these for a dinner party and they were a huge hit. Everyone wanted the recipe!"
Special Precautions and Tips:
- For a richer flavor, use full-fat cream cheese and sour cream.
- To prevent the cheesecake from cracking, remove it from the oven and open the door slightly to let it cool gradually.
- If the heavy cream layer separates during baking, don't worry. It will recombine as it cools.
