Ingredients
Scale
- 2 cups (280g) finely ground honey graham cracker crumbs (about 2 sleeves)
- 1/4 cup (60g) granulated sugar
- 1/8 teaspoon fine sea salt
- 1/2 cup (110g) unsalted butter, melted
- 4 (8-ounce) blocks full-fat cream cheese, room temperature
- 1 1/2 cups (300g) granulated sugar
- 2 tablespoons cornstarch
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon fine sea salt
- 1 cup (250g) sour cream, room temperature
- optional toppings: fresh berries, powdered sugar or strawberry sauce
Instructions
- Preheat oven to 350°F and lightly grease a 9-inch springform pan, lining the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and salt. Stir in melted butter until mixed well.
- Press the crumb mixture firmly into the bottom and sides of the prepared springform pan, almost to the top.
- Bake for 10 minutes, then remove from the oven to cool.
Notes
Ensure the cream cheese is at room temperature for a smooth batter.
You can top the cheesecake with fresh berries or a drizzle of strawberry sauce for added flavor.
For a firmer texture, let the cheesecake cool in the fridge for several hours before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.