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Easy Cheesecake Recipe Without Sour Cream

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Sour Cream Cheesecake Easy, Foolproof Recipe The Anthony Kitchen
Sour Cream Cheesecake Easy, Foolproof Recipe The Anthony Kitchen from www.theanthonykitchen.com

Description

Cheesecake is a classic dessert that is loved by many. This recipe is perfect for those who want to make a delicious cheesecake without using sour cream. It is easy to make and requires minimal ingredients and equipment. This recipe yields a creamy and smooth cheesecake that is perfect for any occasion.

Prep Time

Preparation for this easy cheesecake recipe takes about 20 minutes.

Cook Time

The cheesecake needs to be baked for about an hour in the oven.

Ingredients

  • 2 cups of graham cracker crumbs
  • 1/2 cup of unsalted butter, melted
  • 32 oz of cream cheese, softened
  • 1 cup of granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp of vanilla extract

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Parchment paper

Method

  1. Preheat the oven to 325°F.
  2. Line the bottom of the springform pan with parchment paper.
  3. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix well.
  4. Press the graham cracker mixture onto the bottom of the springform pan.
  5. Bake the crust for 10 minutes in the preheated oven. Set aside to cool.
  6. In a separate bowl, beat the cream cheese until smooth using an electric mixer.
  7. Add the sugar and vanilla extract. Mix well.
  8. Add the eggs one at a time, mixing well after each addition.
  9. Pour the cream cheese mixture onto the cooled crust.
  10. Bake the cheesecake for 60 minutes in the preheated oven.
  11. Remove the cheesecake from the oven and let it cool to room temperature.
  12. Refrigerate for at least 4 hours, or overnight.
  13. Serve and enjoy!

Notes

It is important to let the cheesecake cool to room temperature before refrigerating it. This will prevent condensation from forming on the surface of the cheesecake.

Nutrition Info

This recipe yields 12 servings. Each serving contains approximately:
  • Calories: 543
  • Fat: 44g
  • Carbohydrates: 32g
  • Protein: 9g
  • Sugar: 25g

Recipes FAQ

Can I use a different type of crust?

Yes, you can use a different type of crust if you prefer. A cookie crust or a chocolate crust would work well with this recipe.

Can I use a different type of cheese?

We recommend using cream cheese for this recipe. However, you can experiment with other types of cheese if you like.

Can I make this recipe in advance?

Yes, you can make this recipe in advance. It will keep well in the refrigerator for up to 3 days.

Recipe Tips

  • Make sure that the cream cheese is softened before using it. This will make it easier to mix and will result in a smoother cheesecake.
  • When adding the eggs to the cream cheese mixture, make sure to mix well after each addition. This will prevent lumps from forming in the cheesecake.
  • Refrigerate the cheesecake for at least 4 hours before serving. This will allow it to set properly and will make it easier to slice.

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