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Shiner, TX 77984

Homemade Cheesecake


Prep Time: 45 minutes 
Cook Time: 1 hour 
Chilling: 6 hours 
Total Time 7 hours 45 minutes 


9-inch springform pan
large roasting pan (big enough for the springform pan to fit inside)

Graham Crumb Crust

2 cups graham crumbs
¼ cup brown sugar
½ cup unsalted butter
Cheesecake Filling

32 ounces cream cheese* full fat, brick-style
¾ cup white sugar
1 tablespoon cornstarch*
1 cup sour cream*
1 teaspoon vanilla extract
3 large eggs*

Preheat the oven to 350F degrees.
Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are covered. Wrap at least 3 times so that all the seams are covered.
Graham Crumb Crust

In a medium bowl mix together the graham crumbs and brown sugar
Mix in the melted butter. The consistency will be like damp sand.
Press into the bottom and up the sides of the springform pan.
Bake in the preheated oven for 10 minutes. Remove from the oven (leave the oven turned on).
Cheesecake Filling

In a very large bowl, beat the cream cheese until soft.
Mix in the white sugar and cornstarch. Turn off the mixer and scrape down the sides of the bowl.
Beat in the sour cream and vanilla extract.
With the mixer on low speed, beat in the eggs 1 at a time until just combined. Do not continue beating the mixture after the eggs have been incorporated.
Pour the filling over top of the crust and smooth the top.
Baking and Cooling

Place the cheesecake in the middle of a large roasting pan.
Pour about ½ - 1 inch of hot water into the roasting pan to make the water bath.
Place the roasting pan with cheesecake inside in the oven to bake for 50-60 minutes, or until the cheesecake just has a slight wobble in the middle.
Remove the cheesecake from the oven, and cool in the roasting pan until the cheesecake is room temperature.
Remove the cheesecake (still in the springform pan) from the roasting pan, remove the aluminum foil, cover the pan, and chill in the fridge for at least 6 hours or preferably overnight.

Remove the cheesecake from the fridge.
With a thin, sharp knife, trace around the edges of the springform pan, then unclamp the outer ring of the pan.
Slice using a thin, sharp knife and pie lifter to remove from the pan.

1 tablespoon cornstarch can be substituted with 2 tablespoons all-purpose flour.
Cream cheese, sour cream, and eggs should all be room temperature before getting started.
A 10-inch spingform pan can be used instead of a 9-inch pan. The bake time will be 5-10 minutes shorter. A 6-inch or 8-inch pan is too small for this recipe.
Store leftovers covered in the fridge.