PERFECT HOMEMADE CHEESECAKE EVER

 


Ingredients

Crust:

                        1 ¼ cups of crushed graham crackers

                        4 tbsp granulated sugar

                        5 tbsp unsalted butter, melted

            Filling:

                        5 pkg. 8 ounce cream cheese, at room temperature

                        4 large eggs at room temperature

                        1 ¼ granulated sugar

                        ½ cup sour cream, at room temperature

                        2 tsp vanilla extract

            Toppings:

                        Strawberries

                        Cherries

                        Blueberries     

                        Or any other choices

Instructions

FIRST STEP:

Place oven racks in the middle of the oven


Preheat the oven to 350*


SECOND STEP:

In a medium bowl, stir together the graham crackers, melted butter and the granulated sugar


Using the bottom of a flat cup, press the graham cracker mix on the bottom and halfway up the sides of the springform pan


THIRD STEP:

Bake the crust for 7 minutes


Remove from the oven and set to the side


FOURTH STEP:

Reduce the oven temperature to 325*


In a large mixing bowl, beat the cream cheese until it is smooth


FIFTH STEP:

Add in the granulated sugar, vanilla extract and sour cream.


Scrape down the sides often and beat all until smooth


SIXTH STEP:

In a dish, scramble the eggs with a fork. Beat well


Slowly add the eggs to the cream cheese mix using the low speed


SEVENTH STEP:

Stop beating once the eggs are incorporated


Once done, tap the bowl on the counter a few times to release any air bubbles


FIRST STEP:

Pour the cheese mix into the graham cracker crust and smooth out the top


The pan will be very full


EIGHTH STEP:

Bake for 30 minutes at 325*


Reduce the temp to 250* and bake for an additional 45 minutes


NINTH STEP:

Once the time has expired, turn off the heat, but leave the cheesecake inside, without opening the door for 30 minutes


Crack the oven door open and leave the cheesecake inside to cool for 1 hour


TENTH STEP:

Remove and set on the counter for 3 to 4 hours, until completely cooled


Cover with plastic wrap and keep in the refrigerator for 6 hours to chill and set fully


Enjoy!

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