Simple Baked Cheesecake

This creamy cheesecake was a huge hit when my family was craving a sweet and rich dessert.

Lets look at the list of supplies and ingredients we'll need:

Kitchen appliances:

• 8 inch cheesecake tin/mold
• Mixing bowls and whisk
• Kitchen scale
• Stand mixer with a paddle attachment

For the cheesecake:

• 2 1/2 cups crushed gluten free graham crackers
• 1/2 + 1 tbsp unsalted butter, melted
• 2 2/3 cups cream cheese, room temperature
• 1/2 cup yogurt, room temperature
• 3/4ths cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla paste
• 3 eggs, room temperature

Making the Cheesecake:

1. Set the oven rack to the middle position and preheat the oven to 350°F. Line the bottom of a cheesecake tin with parchment paper.
2. Mix the crushed graham crackers and melted butter together, then transfer the mixture into the bottom of the cheesecake pan, flattening and compressing it into a flat layer.
3. Bake for 10 minutes, remove from the oven, and cool.
4. Reduce the oven temperature to 275°F.
5. Use a stand mixer on its lowest speed and mix in a large bowl the cream cheese, yogurt, and milk until smooth (mix, not whisk!).
6. Mix sugar and cornstarch together in a separate bowl and then add to the cream cheese mixture and mix until combined..
7. Add the vanilla into the mixture and mix until combined.
8. One at a time, add the eggs until smooth and combined.
9. Add the mixture into the cheese cake mold over the cooled crust.
10. Bake at 275°F for 50-60 minutes, then allow the cheesecake to cool in the off oven with the door ajar. Once room temperature, transfer to the fridge for 4 hours, but preferably overnight.
11. Once chilled, remove from the mold and serve.