Ingredients
- 1 ½ cups (150 g) crushed graham crackers or digestive biscuits
- ¼ cup (55 g) melted butter
- 3 (8 oz / 225 g each) cream cheese blocks, softened
- 1 cup (200 g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240 ml) sour cream
- 2 tablespoons all-purpose flour (optional, for firmer texture)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix crushed biscuits and melted butter together; press firmly into the bottom of the pan to form a crust.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla and sour cream (and flour if using).
- Pour the filling over the crust and smooth the top.
- Bake for 50-60 minutes until edges are set but the center still jiggles slightly.
- Turn off oven, leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Would you like me to also include topping ideas (fruit, chocolate, caramel, etc.)?