Easy Cheesecake

%Best American Food In Germany %Fat Daddy\'s

Ready in about: 1 hour 30 minutes, Servings: 12




  • 4 packets (each 8oz) Cream Cheese, softened, average temperature

  • 1 cup granulated sugar

  • 1⁄2 cup sour cream, softened, average temperature

  • 2 tsp. vanilla

  • 3 medium-size eggs, average temperature


Make the Crust:

  • Wrap the bottom of the springform pan twice with foil, tightly sealing it to prevent water from entering the pan.

  • Preheat oven to 350 degrees Fahrenheit.

  • Add the butter, sugar, graham cracker crumbs, and salt in the large-size mixing bowl until evenly distributed.

  • To make a 9-inch springform pan, press the mixture into the bottom and up the sides.

  • Bake for 7-11 minutes, until the dough has turned a light golden color. Remove; Set aside while the cheesecake filling is made. Turn the oven down to 175 degrees.

Make the Cheesecake:

  • Combine the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, scraping down the sides of the bowl as necessary.

  • Low the speed; add the sour cream and vanilla and beat well, scraping down the sides of the bowl as needed.

  • Crack and pour 1 egg at a time, mixing at low speed until combined after each addition. Avoid excessive stirring.

  • Distribute the cheesecake mixture evenly in the springform pan.


  • Bake at 175 degrees for 60-70 minutes, or until the mixture is almost firm in the middle. Check consistency with a wooden stick. Let the cake cool in the oven with the oven slightly open.
  • After cooling, take the cheesecake out of the oven and place in the refrigerator for at least 6 hours or overnight.
  • Use a knife to remove the cake from the edge of the springform pan and then open the springform pan.