Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Sugar: 1/4 cup (50g)
- Unsalted butter, melted: 1/4 cup (60g)
- Cream cheese, at room temperature: 24 ounces (680g)
- Granulated sugar: 1 cup (200g)
- Vanilla extract: 1 teaspoon (5ml)
- Large eggs: 3
- Egg yolk: 1
- Sour cream: 1 cup (240g)
Preparation Time:
30 minutes
Cooking Time:
60-70 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the prepared pan and bake for 10 minutes. Let cool completely.
- In a large bowl, beat cream cheese until smooth. Add granulated sugar and vanilla extract and beat until well combined.
- Add eggs one at a time, beating well after each addition. Stir in egg yolk and sour cream.
- Pour the filling over the cooled crust. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
- Let cheesecake cool completely in the oven with the door slightly ajar. Refrigerate for at least 4 hours or overnight before serving.
Nutritional Information:
Per slice (1/8 of cheesecake):
* Calories: 500
* Fat: 30g
* Saturated Fat: 18g
* Cholesterol: 140mg
* Sodium: 200mg
* Carbohydrates: 50g
* Protein: 10g
Dish Characteristics:
- Creamy and velvety texture
- Rich and tangy flavor
- Graham cracker crust provides a crunchy base
User Comments:
- "This cheesecake is absolutely decadent! The filling is perfectly smooth and creamy, and the crust is the perfect balance of sweet and crunchy."
- "I love how easy this recipe is to follow. It's perfect for a beginner baker like me."
- "I made this for a dinner party and it was a huge hit. Everyone raved about how delicious it was."
- "The cheesecake is so light and airy, it's almost like eating a cloud."
- "I love that this recipe uses sour cream. It gives the cheesecake a wonderful tanginess."
Special Precautions and Tips:
- Make sure all ingredients are at room temperature before mixing. This will help ensure a smooth and even filling.
- Do not overbeat the cheesecake filling. Overbeating can cause the cheesecake to be gummy.
- Let the cheesecake cool completely in the oven before refrigerating. This will help prevent cracking.
- For a stronger graham cracker flavor, use graham cracker crumbs instead of graham flour.
- To prevent the cheesecake from sticking to the pan, line the pan with parchment paper before pouring in the filling.
