Vanilla Cheesecake

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

The center of the finished cheesecake (after baking) should slightly jiggle when the pan is moved. After cooling, the cheesecake will 'finish cooking' and the center will become firm.

Ingredients

Graham Crackers - 8.8 oz
Butter - 4.9 oz
Sour Cream - 10.6 oz
Sugar - 4.2 oz
Vanilla salt - 1 packet
Farm fresh eggs - 3 pieces
Semi-soft cream cheese - 8.8 oz

Step by Step guide

Step 1

Crush the graham crackers into fine crumbs. Add the diced, softened butter. Mix the crumbs with the butter (a friend suggested mixing with yogurt, I will definitely try it with yogurt next time, it will be less caloric). Lightly grease the baking pan with butter and line it with parchment paper. Transfer the graham cracker mixture to the pan and spread it across the bottom and up the sides. Cover the pan with plastic wrap and refrigerate for about 30 minutes.

Step 2

In a bowl, mix the sour cream with the sugar and vanilla sugar (1 packet), and whip. Then add the cream cheese (at room temperature) and whip again until smooth. Add the eggs and gently mix everything together once more. Pour the cheese filling into the prepared graham cracker crust. Place the cheesecake in a preheated oven at 320°F (320 degrees Fahrenheit) and bake for about 60 minutes. Finally, refrigerate for about 4 hours.

Step 3

Turn off the oven and leave the cheesecake in the oven with the door open until it cools (this will prevent the crust from cracking), then transfer it to the refrigerator.