Thursday, February 28, 2019
When it comes to cheesecake the most important ingredient is, of course, cream cheese. I have found that a high-quality cream cheese yields the best texture.
Most of my cheesecake recipes call for heavy cream, but today I’m using sour cream. Sour cream offers a tang that cuts through the richness of the filling and makes one velvety cheesecake.
Learn how to make the best cheesecake with this melt in your mouth recipe!
Prep Time: 1 hour 25 minutes
Cook Time: 1 hour 17 minutes
Chill Time: 4 hours
Total Time: 6 hours 42 minutes
Yields: 20 servings
INGREDIENTS
For the Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake
- 32 ounces cream cheese, softened
- 1 and 1/3 cups granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature, lightly beaten
INSTRUCTIONS
Get the instruction @ www.bakedbyanintrovert.com
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