Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted and slightly cooled
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- ¼ cup sour cream
- 2 teaspoons vanilla bean paste
- 3 large eggs
- 2 tablespoons cornstarch
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs with melted unsalted butter until well mixed.
- Press this mixture firmly into the bottom of a 9-inch springform pan using your fingers or the bottom of a flat measuring cup.
- In a large mixing bowl, beat softened cream cheese until smooth and fluffy using an electric mixer on medium speed.
- Gradually add in granulated sugar, followed by sour cream, and mix until fully combined.
- Add vanilla bean paste and mix until incorporated.
- Beat in eggs, one at a time, making sure each egg is fully blended before adding the next.
- Sprinkle in cornstarch and mix just until combined.
- Pour the filling over your prepared crust in the springform pan.
- Bake in preheated oven for about 55-60 minutes or until the edges are set but still slightly jiggly in the center.
- Turn off the oven but leave the door ajar, allowing it to cool gradually inside for about an hour.
- Once cooled, refrigerate your cheesecake for at least four hours or overnight if you can resist.
- When ready to serve, carefully run a knife around the edges before releasing from the springform pan.
- Garnish with fresh berries or chocolate drizzle if desired.
Notes
Store cheesecake in airtight container.
Reheat slices gently in microwave.
Serve with fresh berries topping.
Use high-quality vanilla beans, please!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 300mg
- Fat: 24g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg