By angela_schon@yahoo.com
Preheat your oven to 325°F (160°C).
In a medium bowl, mix 1.5 cups of graham cracker crumbs with 0.5 cup of melted unsalted butter and 0.5 tsp of salt until well combined.
Press the graham cracker mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.
In a large mixing bowl, beat 4 packs (8 oz each) of cream cheese and 1 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add 1 cup of sour cream, 1 tbsp of vanilla extract, and 4 large eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to prevent air bubbles.
Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Before serving, run a knife around the edge of the cheesecake to loosen it from the pan and then release the springform.
Slice and serve your delicious New York cheesecake plain or with your favorite toppings such as fruit or chocolate sauce!
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By angela_schon@yahoo.com
This recipe is ready in 1 hour 30 minutes and features cream cheese, granulated sugar, sour cream and other delicious ingredients. Contains 328 calories total.
Preheat your oven to 325°F (160°C).
In a medium bowl, mix 1.5 cups of graham cracker crumbs with 0.5 cup of melted unsalted butter and 0.5 tsp of salt until well combined.
Press the graham cracker mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.
In a large mixing bowl, beat 4 packs (8 oz each) of cream cheese and 1 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add 1 cup of sour cream, 1 tbsp of vanilla extract, and 4 large eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to prevent air bubbles.
Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Before serving, run a knife around the edge of the cheesecake to loosen it from the pan and then release the springform.
Slice and serve your delicious New York cheesecake plain or with your favorite toppings such as fruit or chocolate sauce!
Calories per Serving: 328
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