Ingredients
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream (optional, for extra creaminess)
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs with melted butter until combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let it cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth and creamy. Add sugar and vanilla, and mix well. Add eggs, one at a time, beating after each addition. Mix in sour cream if using.
- Bake the cake: Pour the filling over the cooled crust. Bake for about 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Cool and chill: Turn off the oven and let the cake sit inside with the door slightly open for 1 hour. Then remove and cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
- Serve: Top with fresh fruit, fruit compote, or whipped cream if desired. Enjoy!
If you’d like, I can help you adjust this for a no-bake version or add flavor twists — just say the word!