Position a rack in the middle of the oven and preheat to 350 degrees F. To make the crust: In a small bowl, mix the cracker crumbs with the melted butter and the sugar together until evenly …

Mar 28, 2025 · Whether you prefer a light, fluffy cheesecake or a denser, New York-style option, one thing is clear: there's no better dessert than a slice of rich, creamy cheesecake! The flavor …

Remove the cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours and up to overnight.

Position a rack in the middle of the oven and preheat to 325 degrees F. For the crust: Melt the butter, covered in the microwave, in a medium microwave-safe bowl, or a saucepan.

The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

Special Equipment: 9-inch springform pan Heat oven to 325 degrees F. In a food processor blend crumbs and melted butter until moist, but not wet.

Preheat the oven to 325 degrees. Spray the springform pan with cooking spray. Separate the eggs, placing the whites in one of the large bowls and the yolks in the work bowl of a food …

For the crust: Preheat oven to 350 degrees F. Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil.

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-centimeter) springform pan with cooking spray. Use a measuring cup to gently press the graham cracker crumbs into …

For the cheesecake: Beat the cream cheese and sugar together in a stand mixer on medium speed for 1 minute. Add the sour cream and vanilla and mix until just combined. Mix in the …