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The Best Vanilla Cheesecake Recipe

But I had to stay true to my rebellious ways and cut a few corners, and so even though my first cheesecake had one crack along the outer edge, my second cheesecake was totally smooth on top! I’m nearly convinced this has something to do with baking the cheesecake at such a low temperature.

I had never made a cheesecake with soooooo much sour cream. FOUR CUPS of sour cream baked in!

The second time I made it, I used 0% plain Greek yogurt for a boost of protein. The sour cream or yogurt gives this cheesecake a more delicate, more luscious texture than any baked cheesecake I’ve ever had.  I love that about this cheesecake recipe — some baked cheesecakes can be so thick and heavy.



Using sour cream in the cheesecake will give it a little more tang than using yogurt will, but I love how it complements a dollop of sweetened whipped cream and some fresh summer berries! Choose whichever you prefer — sour cream or Greek yogurt.

And if your berries aren’t quite as sweet as you like, simply slice them and toss them in a bowl with a teaspoon of sugar and let sit for 20 minutes until they start to release some of their juices. They will go beautifully with this cheesecake!

Ingredients
Crust!

  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup butter melted
  • 1 tablespoon sugar

Filling

  • 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

Instructions

  1. Preheat the oven to 325 degrees F and lightly grease a 9" Springform pan.
  2. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
  3. ..........................................

for full instruction please see : www.thereciperebel.com

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