Project Description

Crust Ingredients

  • 140g graham crackers, (about 1 pack)
  • 55g unsalted butter, melted
  • 25g sugar


  • Crush the crackers into fine crumbs using a food processor, blender, or rolling pin.
  • Stir in butter and sugar.
  • Press into the bottom and up the sides 1-inch of a 9-inch springform pan, or small tart pans.
  • Place any extra crumb mixture in a container and freeze for up to 2 months

Cheesecake Ingredients

  • 570g cream cheese, softened
  • 170g sugar
  • 1 TBSP cornstarch
  • 2 tsp vanilla
  • 140g eggs
  • 70g heavy whipping cream


  • Mix the cream cheese, sugar, cornstarch, and vanilla on medium until very smooth.
  • Add the eggs in stages on low, mixing well after each addition. Scrape bowl each time.
  • Add the cream gradually to avoid lumps.
  • For the 9-inch pan, double wrap the pan in foil and place in another pan with sides. Add hot water 1-inch up the sides (this will prevent cracking).
  • Bake at 325ºF for 1 hour 15 min OR until only no longer wet looking and has a slight jiggle.
  • Cool to room temperature. Refrigerator several hours or overnight before serving.
  • For small or mini cheesecakes, bake at 325ºF for 15-20 minutes depending on size. No need for a water bath.

Punky’s Tips

I really like making cheesecakes in individual size molds and mini pans. They bake quicker and are easier to serve. Keep any extra baked mini cheesecakes in the freezer.