How to Make Cheesecakes | Bake It Up a Notch with Erin McDowell

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: neufchâtel cheese

Ricotta is lower in fat and calories, while neufchâtel is a budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is higher in protein and lower in fat, while plain yogurt is often less expensive.

Preheat the oven to 325°F (160°C).

Prepare the graham cracker crust by crushing the graham crackers in a food processor.

Mix the crushed graham crackers with melted butter in the food processor.

Press the mixture into the bottom of a springform pan to form the crust.

In the food processor, beat the cream cheese until smooth and lump-free.

Add sugar to the cream cheese and mix until well combined.

Incorporate eggs into the mixture one at a time, mixing well after each addition.

Stir in vanilla extract and sour cream until the mixture is smooth and uniform.

Pour the cheesecake batter into the prepared graham cracker crust.

Bake in the preheated oven for about 60 minutes, or until the center is set and slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens