Hey, yall!
Today we will be starting and finishing a recipe that I hold dear to my heart, as cheesecake is one of my favorite desserts of all time! I can’t wait to share this amazing recipe published by Bon Appetit, a food news and journalism company that I follow for their amazing and easy-to-follow desserts, entrees, and appetizers.
Notes: Before we begin this recipe, know you will need a springform pan for this recipe – so grab one if you dont have one! These pans yield a adjustable exterior of a pan, so that when you finish the cheesecake the exterior pan is removable and the cake is easier to cut and store. Another note, the following ingredients are best utilized if room temperature, as this ensures a smoother and cremier consistency to the final cake. This being said, take your ingredients out of the fridge around 2 hours before using them.
Ingredients
Crust
- 9 ounces graham crackers
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup ( 1 stick ) unsalted butter
Cheesecake / Assembly
- 20 ounces cream cheese
- 3/4 cups sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2/3 cups sour cream
- 1/4 teaspoon lemon zest
- 2 large eggs
Preparation
- Preheat your oven to 325˚
- Pulse or smash graham crackers into a fine crumb.
- Add sugar, salt, and butter and stir until the crumb reaches the consistency of wet sand.
- Transfer crumb to springform pan and use the bottom of a glass to pack it down and spread it evenly around the surface and 2″ up the sides of the pan’s interior.
Cheesecake / Assembly
- Mix cream cheese, sugar, and salt in a stand mixer, food processor, or by hand until smooth.
- Add vanilla, sour cream, and lemon zest, then mix until smooth.
- Add eggs and quicky mix to combine, then scrape mix into the crust shell.
- Bake cheesecake for 35-40 minutes until the edges are set but the center is wobbly.
- Chill until firm, about 2 hours.
- Enjoy!
I hope you all enjoyed this weeks’ quick and simple cheesecake recipe inspired by one of my favorite food journals! Check out the original recipe below for exact ingredients – as I changed a few to make it more attainable. Stay posted for next weeks’ recipe on macarons!
