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Ingredients

Crust:

1 ¼ cups of crushed graham crackers

4 tbsp granulated sugar

5 tbsp unsalted butter, melted

Filling:

5 pkg. 8 ounce cream cheese, at room temperature

4 large eggs at room temperature

1 ¼ granulated sugar

½ cup sour cream, at room temperature

2 tsp vanilla extract

Toppings:

Strawberries

Cherries

Blueberries

Or any other choices

Instructions

FIRST STEP:

Place oven racks in the middle of the oven

Preheat the oven to 350*

SECOND STEP:

In a medium bowl, stir together the graham crackers, melted butter and the granulated sugar

Using the bottom of a flat cup, press the graham cracker mix on the bottom and halfway up the sides of the springform pan

THIRD STEP:

Bake the crust for 7 minutes

Remove from the oven and set to the side

FOURTH STEP:

Reduce the oven temperature to 325*

In a large mixing bowl, beat the cream cheese until it is smooth

FIFTH STEP:

Add in the granulated sugar, vanilla extract and sour cream.

Scrape down the sides often and beat all until smooth

SIXTH STEP:

In a dish, scramble the eggs with a fork. Beat well

Slowly add the eggs to the cream cheese mix using the low speed

SEVENTH STEP:

Stop beating once the eggs are incorporated

Once done, tap the bowl on the counter a few times to release any air bubbles

FIRST STEP:

Pour the cheese mix into the graham cracker crust and smooth out the top

The pan will be very full

EIGHTH STEP:

Bake for 30 minutes at 325*

Reduce the temp to 250* and bake for an additional 45 minutes

NINTH STEP:

Once the time has expired, turn off the heat, but leave the cheesecake inside, without opening the door for 30 minutes

Crack the oven door open and leave the cheesecake inside to cool for 1 hour

TENTH STEP:

Remove and set on the counter for 3 to 4 hours, until completely cooled

Cover with plastic wrap and keep in the refrigerator for 6 hours to chill and set fully

Enjoy!

By Admin