BY NEVAEHA CRISP
Staff Writer
Serving: 12 Slices
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Cooling time: 6 hours
Total time: 7 hours 35 minutes
- It’s a great rich and delicate taste of yummy cheesecake, it might take a while but its all worth it so it can melt in your mouth!
Equipment:
- Measuring cups and spoons
- 9 inch pan circular
- Mixing bowls
Ingredients:
Graham Cracker Crust-
- 1 ½ graham cracker crumbs
- 2 Tablespoons of white sugar
- 1 tablespoon of brown sugar (can be a substitute for white sugar)
- 7 tablespoons melted butter
Cheesecake Filling:
- 32 oz softened/ room temperature cream cheese
- 1 cup of sugar
- 4 large eggs (room temperature, lightly beaten)
- 1 ½ teaspoons of vanilla extract
- ⅛ teaspoon salt
- ⅔ cups of sour cream
Instructions:
- Preheat oven 325F
- Assemble the crust first by combining the graham crackers, with the brown sugar, white sugar stir thoroughly.
- As you mix add the melted butter, still combining make sure its fully distributed evenly, you want to use a fork it is the easiest way.
- When you finish with the crumbs add it to the 9 inch pan pressing it very firmly of the bottom of the pan as well with the sides of the pan
- Now for the cheesecake filling, I recommend a standing mixer in a large bowl put the room temperature cream cheese in the mixer to make sure it’s nice and smooth and velvety (don’t put to much air into the whipping the cream)
- Then you’ll add the sugar into the mixture making sure its creamy
- Next, add the sour cream, salt, vanilla extract making sure its mixed together, make sure to scrape the sides as you add your ingredients
- On low speed with your mixer you want to slowly add the beaten eggs to the same bowl, one at a time, making sure each egg is incorporated, and again scrape the bowl
- You just finished the filling now you have to put that moist and creamy filling into the pan with the yummy crust
- To be safe I would add a cookie sheet filled with foil to fully compact the cheesecake
- Bake for 75 minutes, you can tell when it’s done when the cheesecake has light brown edges around the cake and the center should be a little jiggly
- Take it out of the oven and let it cool for 10 minutes, use a knife to slightly get the crust loose from the pan (helps to prevent cracks in the beautiful cake)
- Last thing you want to do is let it sit for 1-2 hours near room temperature room, then add it to the refrigerator either for 6 hours or overnight
- The next day you are able to slice and eat the enjoyable, rich cake!
- ENJOY!