Ingredients
- 1 and 1/2 cups (150g) graham cracker crumbs (or crushed digestive biscuits)
- 1/4 cup (50g) granulated sugar (for the crust)
- 1/2 cup (115g) unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened (total 24 oz / 675g)
- 1 cup (200g) granulated sugar (for the filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream (optional, for extra creaminess)
- 2 tablespoons all-purpose flour (optional, for extra structure)
Instructions
1️⃣ Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan.
2️⃣ Make the Crust: In a bowl, combine the graham cracker crumbs and 1/4 cup sugar. Add the melted butter and mix until evenly moistened. Press the mixture firmly into the bottom (and slightly up the sides) of the springform pan. Bake for 8–10 minutes, then remove and let cool slightly.
3️⃣ Make the Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and beat again. Add the eggs one at a time, mixing well after each addition. Add the vanilla, sour cream (if using), and flour (if using). Mix until just combined — do not overmix.
4️⃣ Bake: Pour the filling over the prepared crust and smooth the top. Bake for 50–60 minutes, or until the edges are set but the center is slightly jiggly.
5️⃣ Cool: Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
6️⃣ Chill: Remove from oven, run a knife around the edge, then refrigerate (still in the pan) for at least 4 hours or overnight.
7️⃣ Serve: Release from the springform pan, slice, and enjoy! Top with fresh berries, fruit sauce, or whipped cream if desired.
Would you like a topping idea too? 🍓✨