Ingredients
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup unsalted butter, melted
- 2 cups cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream (optional for topping)
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter, press into the bottom of the pan to form the crust.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and vanilla, beat well.
- Add eggs one at a time, mixing gently until just combined.
- Pour the mixture over the crust and spread evenly.
- Bake for 45–50 minutes until the center is almost set.
- Turn off the oven, leave the cake inside for 1 hour to avoid cracks.
- Remove, let cool completely, then refrigerate at least 4 hours (overnight is best).
- (Optional) Spread sour cream on top before serving.
Do you want me to make this no-bake style (super quick, fridge-only) or keep it as a baked cheesecake?
