Ingrédients pour The Best Cheesecake You Have Ever Put In Your Mouth Really
- Vanilla Wafer
- ¼ cup (½ stick) melted unsalted butter
- 1 ¾ cups granulated sugar
- 3 (8-ounce) packages of cream cheese
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups graham cracker crumbs
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Comment préparer The Best Cheesecake You Have Ever Put In Your Mouth Really
- Preheat oven to 300°F (150°C).
- Prepare a 9-inch springform pan by wrapping it tightly in heavy-duty foil to prevent water leakage.
- Make the crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (½ stick) melted unsalted butter. Press firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes. Let cool completely.
- While the crust cools, make the filling: In a large bowl, beat 3 (8-ounce) packages of cream cheese until smooth and fluffy.
- Gradually add 1 ¾ cups granulated sugar, beating until well combined.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 cup sour cream and 1 teaspoon vanilla extract until just combined. Be careful not to overmix.
- Pour the filling into the cooled crust.
- Create a water bath: Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake in the preheated oven for 1 hour at 250°F (120°C).
- Turn off the oven, prop the oven door open slightly with a wooden spoon, and let the cheesecake sit undisturbed for another hour.
- Remove the cheesecake from the water bath and let it cool completely at room temperature before refrigerating for at least 6 hours (or preferably overnight) to allow it to set completely.
- Once chilled, carefully remove the sides of the springform pan, slice, and serve.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
67g
Fat
100g
Carbs
6g
