This is the first cheesecake I ever made when I first started baking, and it's simply perfect! Why? It's smooth, creamy, uses few ingredients and, if you follow the instructions exactly, it's fool-proof.
For the base:
- 1 1/2 cups (200g) graham crackers or plain vanilla cookies, ground
- 6 tablespoons (85g butter, melted
For the filling:
- 16 ounces (2 cups or 450g) cream cheese, at room t°
- 2 cups (400g) sour cream, at room t°
- 1 cup (200g) granulated sugar
- 3 eggs, at room t°
- 1 tablespoon vanilla extract
- Turn the oven to 350°F/180°C.
- If you want, line the bottom of a 9-inch (24cm) cake pan with removable bottom. with aluminum foil for easier removal.
For the base:
- Mix the ground cookies with the butter until it looks like wet sand.
- Pat onto the bottom of the prepared pan, pressing with your hand until it is compact.
- Bake for 10 minutes, until it dries a bit and begins to lightly color. Reserve.
For the filling:
- Mix the cream cheese with the sour cream in a large bowl until smooth and no lumps remain.
- Add the sugar and mix until well integrated.
- Add the eggs and continue mixing until everything is well combined and it is creamy. You don’t need to beat because we don’t want to incorporate air to the mixture, but make sure no egg parts remain, especially egg whites which tend to take longer to disintegrate.
- Add vanilla and mix well.
- Pour the batter onto the prepared pan.
- Bake for 30 minutes, turn off the oven and leave the cheesecake inside, without opening the door, for 1 hour.
- Remove from the oven and allow to cool completely to room t° on a wire rack.
- Without removing it from the pan, wrap with plastic and refrigerate for at least 8 hours. I recommend a minimum of 1 day. (At this point it can also be frozen, always well wrapped).
- Carefully remove the side ring from the pan. If you used aluminum paper, lift the sides and place your open palm beneath the paper and the pan. Lift the whole cheesecake (it’s cold so it’s easy to do) and carefully unwrap the paper all around and carefully place the cheesecake on the serving plate.
- Serve with berry jam or sauce or however you like it. I love our basic blueberry sauce.
Storing - Refrigerator: besides the mandatory 8 hours in the fridge, you can keep it there for several days, always well wrapped or covered to avoid drying. Freezer: this cheesecake was made to be frozen! A friend of mine says it's even better after it. I tend to agree. But keep in mind that you need to first refrigerate it for at least 4 hours before freezing. Well wrapped it can last up to 2 months.
Flavorings - vanilla extract or paste are always my first option because they are natural (as opposed to artificial essences). But the sky's the limit if you want to add citrus zest, other extracts, spices.
- Serving Size: 1/8
- Calories: 532
- Sugar: 29 g
- Sodium: 287.8 mg
- Fat: 38.4 g
- Carbohydrates: 37.6 g
- Protein: 10.3 g
- Cholesterol: 170 mg
Keywords: sour cream cheesecake