Baked Cheesecake with Graham Cracker Crust
A creamy cheesecake with a buttery graham cracker crust that holds its shape well after chilling and cuts neatly into small portions.
- Time
- 2 h 30 min
- Serving
- 550 kcal
- Ingredients
- ≈ $1.54
- Protein
- 10 g
Ingredients
- 1 Oat cookiespack 300 g ≈ $3.00 25 g
- 2 Butterpack 180 g ≈ $1.58 10 g
- 3 Cream cheesepack 140 g ≈ $1.80 80 g
- 4 Sugar 25 g
- 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 6 Sour cream 15%pack 300 g ≈ $1.60 15 g
- 7 Vanilla sugar 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Crush graham crackers into fine crumbs and mix with melted butter2.
Press the crumb mixture evenly into the bottom of a pan and chill for 10 minutes.
Blend cream3 cheese, sugar, and vanilla sugar until smooth—do not overmix.
Add eggs5 one at a time, then stir in sour6 cream3 until the batter is uniform.
Pour the filling over the crust and smooth the top.
Bake at 325°F (160°C) for about 60 minutes, until the edges set and the center jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 60 minutes.
Refrigerate for at least 6 hours, then slice with a cold knife.
Tips
- Why it works
- Chill the base for 10 minutes so the butter in the crumbs sets and doesn't spread during baking. If you skip this, the edges go soft and lose their shape.
- Substitutions
- Replace the oatmeal cookies with 18 g of any dry cookies without cream. Use 1% kefir instead of the 12 g sour cream, and the texture will be denser.
- Common mistakes
- If the center of the cheesecake doesn't wobble when you gently shake the pan, it's raw inside. Check with a toothpick, which should come out dry.
- Storing and reheating
- Keep for 5 days in the fridge, covered with film. Reheat for 30 seconds in the microwave, covering the plate. Don't freeze.
- Serve with
- Serve with tea at a festive table or as an after-dinner dessert with fruit to soften the sweetness.
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