Servings: 12 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Removable mold (springform pan)
- Oven
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 7 tablespoons butter melted
- 5 blocks of cream cheese (40 oz total) at room temperature
- 1 cup sugar
- 2 teaspoons pure vanilla extract
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until resembling wet sand and press into a removable mold.
- Refrigerate crust while preparing the filling.
- Beat cream cheese and sugar until soft and fluffy; add vanilla extract and mix well.
- Pour filling over chilled crust and smooth it out.
- Bake at 325°F (160°C) for 60-70 minutes until edges are set and center jiggles slightly.
- Allow cheesecake to cool completely before refrigerating for at least 4 hours.
Notes
Store cheesecake in the fridge for up to 5 days, or freeze slices wrapped in parchment for up to 3 months. For the best texture, serve cold and avoid letting it sit at room temperature too long. Use room-temperature cream cheese for a smoother batter and avoid overmixing to minimize air bubbles that can cause cracks.
Nutrition
Calories: 320kcal | Carbohydrates: 29g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 69mg | Sodium: 200mg | Potassium: 60mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Calcium: 6mg | Iron: 4mg
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