This classic cheesecake is rich, creamy, and has a perfectly smooth texture. It’s a delightful dessert that’s easy to make and sure to impress your guests.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour (optional, for a firmer texture)
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (160°C). - Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then remove from the oven and let cool. - Prepare the Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar and vanilla, mixing until combined. - Add Eggs:
Add the eggs one at a time, mixing just until incorporated after each addition. Be careful not to overmix. - Incorporate Sour Cream and Flour:
Mix in the sour cream until smooth. If using, gently fold in the flour for a firmer texture. - Bake:
Pour the filling over the cooled crust. Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. - Cool:
Turn off the oven and leave the cheesecake inside with the door ajar for about an hour. This helps prevent cracking. - Chill:
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best results. - Serve:
Before serving, you can top the cheesecake with fresh fruit, fruit compote, or whipped cream if desired. Enjoy!