Sam

May 16

CLASSIC CREAMY CHEESECAKE

So I have a couple cheesecake recipes here on the blog but not a classic graham cracker cheesecake! This recipe is really creamy and not too sweet. It is the perfect low-carb dessert for summer.

I made this as Mother's Day dessert because my family was getting together and they all love cheesecake, it was the perfect excuse to make it. Like I said, I have made this a few times but you can customize this recipe any way you would like. Adding toppings like lemon curd, fresh strawberries, chopped nuts, chocolate ganache, or even customizing the crust!

Let's get into the perfect classic creamy cheesecake.

INGREDIENTS

Graham Cracker Crust:

14 oz. Graham Crackers

5 tbs. Butter, melted

Cheesecake Filling:

24 oz Cream Cheese

1 cup Granulated Sugar

¾ cup Sour Cream

1 tbs. Vanilla Extract

4 Eggs

1 cup Heaving Whipping Cream

INSTRUCTIONS

Set out your cheesecake filling ingredients to reach room temperature. This will help prevent cracking later on.
Preheat your oven to 350 degrees F.
In a blender or food processor, blend graham crackers until a fine dust.
Melt butter and add the graham crackers until combined.
Using a springform pan, crinkle a round piece of parchment and place at the bottom. Add the graham cracker and evenly press into the pan until firmly pressed down.
Bake the crust for 10 minutes. Let completely cool. While waiting you can begin your cheesecake filling.
With a stand mixer or hand mixer, on low speed, beat together your cream cheese and sugar until smooth. Then add the sour cream and vanilla extract. Then, on low speed, add one egg at a time. Once each egg is just mixed in, add the next.
In a separate bowl, whip the heaving whipping cream to stiff peaks and carefully fold into the cheesecake mixture.
Pour the cheesecake mixture over the crust and smooth.
Bake at 350 degrees for 45-50 minutes.
Let cool for an hour until it reaches room temperature. It will be fluffy but it will settle once it cools. Once cooled, place in the fridge overnight or until ready to serve.

Set out your cheesecake filling ingredients to reach room temperature. This will help prevent cracking later on.

Preheat your oven to 350 degrees F.

In a blender or food processor, blend graham crackers until a fine dust.

Melt butter and add the graham crackers until combined.

Using a springform pan, crinkle a round piece of parchment and place at the bottom. Add the graham cracker and evenly press into the pan until firmly pressed down. I used a glass cup to compress and then went over with my fingers to smooth it out.

Bake the crust for 10 minutes. Let completely cool. While waiting you can begin your cheesecake filling.

With a stand mixer or hand mixer, on low speed, beat together your cream cheese and sugar until smooth.

Then add the sour cream and vanilla extract. Then, on low speed, add one egg at a time. Once each egg is just mixed in, add the next.

In a separate bowl, whip the heaving whipping cream to stiff peaks and carefully fold into the cheesecake mixture.

Pour the cheesecake mixture over the crust and smooth.

Bake at 350 degrees for 45-50 minutes.

Let cool for an hour until it reaches room temperature. It will be fluffy but it will settle once it cools. Once cooled, place in the fridge overnight or until ready to serve.