Cheesecake

Ingredients

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour (optional for firmer texture)

Optional Topping:

  • Fresh fruit, fruit compote, or whipped cream

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Make the crust:
    In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8–10 minutes. Let it cool.
  3. Make the filling:
    In a large bowl, beat softened cream cheese until smooth. Add sugar and mix well. Add vanilla, then beat in eggs one at a time. Mix in sour cream (and flour if using) until smooth.
  4. Assemble and bake:
    Pour filling over cooled crust. Tap pan gently to release air bubbles. Bake for 50–60 minutes, or until center is set but slightly jiggly.
  5. Cool:
    Turn off oven, crack the door, and let cheesecake sit for 1 hour. Then refrigerate at least 4 hours or overnight.
  6. Serve:
    Remove from springform pan and top with fruit or whipped cream before serving.

Let me know if you’d like a no-bake version or a flavored version (e.g., chocolate, strawberry, lemon swirl).

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