Ingredients for Basic Cheesecake With Flavor Variations
- 1 ½ cups graham cracker crumbs
- 6 tablespoons (3 ounces) melted unsalted butter
- 2 cups granulated sugar
- Ground Cinnamon
- 3 (8 ounce) packages cream cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- Lemon Zest
- Sour Cream
- Lemon, Juice Of
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How to Make Basic Cheesecake With Flavor Variations
- Preheat oven to 350°F (175°C).
- For the crust: Combine 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs or gingersnap crumbs), ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
- For the cheesecake filling: Beat 3 (8 ounce) packages of cream cheese until smooth and creamy. Gradually beat in 1 ¾ cups granulated sugar until combined.
- Beat in 1 teaspoon vanilla extract (or almond extract, rum extract, or 1 cup of your favorite fruit puree).
- In a separate bowl, beat 4 large eggs until light and frothy. Gradually add eggs to the cream cheese mixture, beating on low speed until just combined.
- Pour the filling over the crust. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 105 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove from the oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
131g
Fat
123g
Carbs
13g
