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Brenda Gantt Cheese Cake Recipe
Creamy and indulgent cheesecake recipe with a graham cracker crust
Equipment
- 9-inch springform pan
- Mixing bowls
- electric mixer
- Spatula
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the filling:
- 4 (8-ounce) packages of cream cheese, softened
- 1½ cups sugar
- ½ cup sour cream
- 2 tsp fresh lemon juice
- 1 tsp vanilla extract
- 4 large eggs, room temperature
Instructions
- Preheat the oven to 350°F (180°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well and press the mixture onto the bottom of a 9-inch (23cm) springform pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the sour cream, fresh lemon juice, and vanilla extract to the mixture. Beat well.
- Add the eggs, one at a time, beating after each addition until well combined.
- Pour the mixture over the crust and smooth the top with a spatula.
- Bake the cheesecake for 45-50 minutes or until the edges are lightly golden and the center is just set.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Video
Notes
Recipe Notes:
- Ensure that all ingredients are at room temperature before using.
- Do not overmix the filling as this can cause cracks to form on the surface.
- Use a water bath if you’re concerned about cracking.
- For an even creamier texture, you can add a tablespoon of heavy cream to the filling mixture.
- Top the cheesecake with your favorite toppings to make it even more special!
- Use good quality cream cheese for the best taste and texture.
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