Felicia's Cheesecake
Indulge in the luscious and velvety decadence of Felicia’s Cheesecake, a timeless classic that strikes the perfect balance between creamy richness and subtle sweetness. This crowd-pleasing dessert features a buttery graham cracker crust that sets the stage for a smooth, tangy cream cheese filling enhanced with sour cream and a delicate hint of vanilla. Baked to perfection and chilled for optimal flavor and texture, this cheesecake is irresistibly creamy with a flawlessly smooth surface—thanks to expert tips like low-speed mixing and gradual cooling. Ideal for any occasion, Felicia's Cheesecake can be served as-is for a minimalist delight or dressed up with fresh berries, chocolate drizzle, or a dollop of whipped cream. With just 20 minutes of prep time, it’s as easy to make as it is to enjoy. Perfect for dessert lovers and cheesecake connoisseurs alike, this recipe is bound to become a cherished favorite in your kitchen!
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Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter
- 680 grams Cream cheese
- 200 grams Granulated sugar
- 120 grams Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan.
Step 2
In a food processor, pulse the graham crackers into fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.
Step 3
Melt the butter in a small saucepan or microwave and mix it thoroughly with the graham cracker crumbs.
Step 4
Pour the graham cracker mixture into the bottom of the springform pan and press it firmly to form an even crust. Chill in the refrigerator while preparing the filling.
Step 5
In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy.
Step 6
Add the granulated sugar to the cream cheese and continue to mix until well combined.
Step 7
Mix in the sour cream, vanilla extract, and salt, ensuring all ingredients are fully incorporated.
Step 8
Add the eggs one at a time, mixing on low speed after each addition. Avoid overmixing the batter to prevent cracks in the cheesecake.
Step 9
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula.
Step 10
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Step 11
Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracks.
Step 12
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Step 13
Carefully release the cheesecake from the springform pan and serve plain or with your favorite toppings such as fresh fruit, whipped cream, or a drizzle of chocolate.
Nutrition Facts
| Serving size | (1509.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5388.5 |
| Total Fat 402.7g | 0% |
| Saturated Fat 215.5g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 1712.2mg | 0% |
| Sodium 3880.7mg | 0% |
| Total Carbohydrate 392.2g | 0% |
| Dietary Fiber 3g | 0% |
| Total Sugars 313.9g | |
| Protein 80.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1007.8mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 1395.0mg | 0% |
Source of Calories