Ingredients
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream (optional, for extra creaminess)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust: In a bowl, combine graham cracker crumbs and ¼ cup sugar. Stir in melted butter until evenly combined. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool slightly.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup sugar and beat until well combined. Mix in vanilla extract.
- Add eggs one at a time, beating on low speed after each addition just until blended. Do not overmix. If using, gently fold in the sour cream.
- Bake: Pour the cream cheese mixture over the crust. Smooth the top with a spatula. Bake for 50–60 minutes or until the center is almost set but still slightly jiggly.
- Cool: Turn off the oven, crack the oven door slightly, and let the cake cool inside for 1 hour. This helps prevent cracks. Then remove and cool completely at room temperature.
- Chill: Cover and refrigerate for at least 4 hours or overnight for best results.
- Serve: Carefully remove the springform pan ring. Slice and serve plain or with your favorite toppings like fresh berries, fruit sauce, or whipped cream.
If you’d like, I can help you add flavor variations — just ask!