by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:25minutes Cook Time:50minutes Additional Time:15minutes Total Time:1hour 30minutes Calories: 400kcal Author: Anne Carter
– Springform Pan 9-inch (23 cm) – Mixing Bowls – Electric Mixer or a Hand Mixer – Measuring cups and spoons – Aluminum foil optional for water bath – Ood Processor optional for the crust – Oven Mitts – Wire rack
– 2 Cup Graham Cracker Crumbs From about 16 whole graham crackers – 13 Cup Granulated Sugar – 12 Cup Unsalted Butter Melted – A Pinch Of Salt optional – 900G Full-Fat Cream Cheese Softene – 266g Granulated Sugar – 1 tbps vanilla extract
– 4 Large Egg – 240ml Sour Cream – Fresh Fruit Such as strawberries, blueberries, or raspberries – Whipped Cream – Caramel Or Chocolate Sauce
– Preheat oven to 325°F (163°C) and wrap springform pan with foil. – Make crust: Mix graham cracker crumbs, sugar, melted butter, and salt (optional). Press into pan and bake for 10 minutes. Cool. – Reduce oven temperature to 300°F (150°C) for water bath method.
– Beat softened cream cheese, then add sugar, vanilla, and eggs one by one. Mix in sour cream or Greek yogurt. – For water bath, place cheesecake filling in crust and surround with hot water in a roasting pan. – Bake for 1 hour and 30 minutes, then let it sit in the oven with the heat off for an hour.
– Cool to room temperature, run a knife around the edge, and chill for 4 hours or overnight. – Unmold, top with fruit, whipped cream, and sauce (optional), and serve chilled.