Ingredients for Foolproof Cheesecake
- Graham Cracker Crumbs
- Walnuts
- Cinnamon
- Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 cup (240g) sour cream
- 3 large eggs
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 tablespoons lemon juice
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How to Make Foolproof Cheesecake
- Preheat oven to 350°F (175°C).
- **Crust:**
- In a medium bowl, combine all crust ingredients and mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes at 350°F (175°C).
- **Cheesecake:**
- In a large bowl, beat eggs, sugar, vanilla extract, almond extract, and lemon juice until light and fluffy.
- Add softened cream cheese and beat until completely smooth and creamy.
- Gently fold in the sour cream until just combined.
- Pour the batter into the prepared 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 for even baking).
- Bake for 1 hour and 15 minutes at 350°F (175°C).
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
95g
Fat
97g
Carbs
10g
