Thanks to a hefty amount of sour cream or Greek yogurt, this Vanilla Cheesecake is incredibly creamy and not as heavy as classic baked cheesecake – it’s smooth and delectable and ideal with fresh berries!
- 2 1/2 cups graham cracker crumbs
- 1/3 cup butter melted
- 1 tablespoon sugar
- 24 oz light (or regular) cream cheese 3 packages
- 1 1/2 cups granulated sugar
- 4 large eggs
- 4 teaspoons lemon juice
- 2 teaspoons vanilla extract
- a pinch of salt
- 3 cups light sour cream I used 5% or 0% plain Greek yogurt
- Preheat the oven to 325°F and oil a 9′′ Springform pan lightly.
- Combine graham cracker crumbs, melted butter, and sugar in a medium mixing basin. Press into the prepared pan and up the edges by about an inch. Preheat oven to 350°F and bake for 12-15 minutes, or until firm and no longer wet. Reduce the oven temperature to 275 degrees F when finished.
- Prepare your filling in the meantime. Cream the cream cheese in a large mixing bowl until creamy. On low speed, mix in the sugar, eggs, lemon juice, vanilla, and salt until creamy.
- Mix in the sour cream on low speed until it is completely mixed.
- Pour the mixture into the crust and smooth the top. Bake for about 2 hours at 275 degrees F, or until the outside 2 inches are set but the interior remains jiggly.
- Allow 1 hour in the heated oven after turning off the oven. Remove the cheesecake from the oven and let it aside for 15 minutes before loosening it with a knife along the pan’s edge. Allow it cool to room temperature before chilling entirely in the refrigerator, then remove from pan and serve.
- Baked cheesecakes keep nicely in the refrigerator for a few days, and they also freeze well!
Source: The Recipe Rebel
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