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Ingredients
Scale
- 2 cups (280g) finely ground honey graham cracker crumbs
- 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 your oven to 350°F and lightly grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and fine sea salt. Stir in the melted butter until the mixture is well combined.
- Press the crumb mixture evenly into the bottom and sides of the prepared pan, using a small measuring cup to help pack it tightly.
- Bake the crust for 10 minutes, then remove from the oven and allow it to cool before filling.
Notes
Make sure your cream cheese is at room temperature to ensure a smooth batter.
For best results, chill the cheesecake overnight in the refrigerator before serving for a firmer texture.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 21g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 129mg