Ingredients:
Crust
– 1 1/2 cups of crushed graham crackers (approximately 9 to 10 whole crackers)
– 1/4 cup of sugar
– 1/3 cup of melted butter
– 1/8 teaspoon of salt
Filling
– 2 cups of cream cheese, softened to room temperature
– 2 large eggs, at room temperature
– 2/3 cup of granulated sugar
– 1 tablespoon of vanilla extract
Instructions:
1. Preheat your oven to 350°F.
2. Combine all the ingredients for the crust in a bowl, mixing until well blended.
3. Press the mixture firmly into the bottom and up the sides of a pie pan, ensuring the bottom layer is thicker than the sides. Bake for 10 minutes.
4. To prepare the filling, beat the room-temperature cream cheese and sugar together until smooth. Gradually incorporate in the eggs and vanilla, continuing to mix until everything is blended smoothly. Use a mixer on low-medium speed to minimize air incorporation and lumps; ensure the cream cheese is softened and at room temperature.
5. Pour the filling over the crust.
6. Place the cheesecake in the oven and bake for 30 minutes.
7. Once done, take the cheesecake out of the oven and allow it to cool on a wire rack. After it has cooled completely, cover and refrigerate it until ready to serve.
8. Cut the cheesecake into wedges for serving, and feel free to add fresh fruit if desired. Store any leftovers in the refrigerator for a few days or freeze for longer preservation.
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