Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 24 ounces
- Granulated sugar: 1 cup
- Sour cream: 1/2 cup
- Eggs: 3 large
- Vanilla extract: 1 teaspoon
- Non-alcoholic beer (buttery or amber style): 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Gradually beat in the sour cream.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract and non-alcoholic beer. Mix until just combined; do not overmix.
- Step 4: Pour the batter over the prepared graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store the cheesecake, tightly covered, in the refrigerator for up to 5 days to maintain its creamy texture.
- This cheesecake is best served chilled to allow the flavors to meld, so there's no need for reheating.
- Garnish each slice with a dollop of whipped cream and a sprinkle of crushed graham crackers for an extra touch.
- When mixing the batter, incorporate the non-alcoholic beer gently to prevent overmixing, which can lead to cracks in the cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American