Ingredients
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (optional, for extra creaminess)
- 2 tablespoons all-purpose flour (optional, for thicker texture)
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Remove and let cool slightly.
- Make the filling:
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add 1 cup sugar and mix until well combined.
- Add eggs one at a time, mixing on low speed after each just until blended.
- Mix in vanilla extract, sour cream, and flour (if using). Do not overmix.
- Bake the cheesecake:
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cake sit in the oven for 1 hour to prevent cracks.
- Chill and serve:
- Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edge before releasing the springform pan.
- Slice, top with fresh fruit or fruit compote if desired, and enjoy!
If you’d like, I can give you variations — like adding a berry swirl or chocolate drizzle. Just say so!
Title: Cream Cheese Cake
Ingredients:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (optional, for extra creaminess)
- 2 tablespoons all-purpose flour (optional, for thicker texture)
Instructions:
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Remove and let cool slightly.
- Make the filling:
- In a large bowl, beat softened cream cheese until smooth and creamy.
- Add 1 cup sugar and mix until well combined.
- Add eggs one at a time, mixing on low speed after each just until blended.
- Mix in vanilla extract, sour cream, and flour (if using). Do not overmix.
- Bake the cheesecake:
- Pour the filling over the cooled crust and smooth the top.
- Bake for 50–60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the oven door, and let the cake sit in the oven for 1 hour to prevent cracks.
- Chill and serve:
- Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edge before releasing the springform pan.
- Slice, top with fresh fruit or fruit compote if desired, and enjoy!
If you’d like, I can give you variations — like adding a berry swirl or chocolate drizzle. Just say so!