Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake:
- 3 packages (8 ounces each) cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions:
Make the Crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool completely.
Make the Cheesecake:
- In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually beat in sour cream until combined.
- Pour batter over cooled crust.
- Place springform pan in a water bath: Wrap the bottom of the springform pan in foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill with hot water halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until center is set but still slightly jiggly.
- Turn off oven and let cheesecake cool in the oven for an additional hour.
- Remove from water bath and let cool completely on a wire rack.
- Cover and refrigerate overnight.
Tips for the Perfect Cheesecake:
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother batter.
- Water Bath: The water bath helps prevent cracking and ensures even baking.
- Don’t Overbake: A slightly underbaked center will set as it cools.
- Chill Thoroughly: Refrigerating overnight allows the flavors to develop and the cheesecake to set properly.
Serving Suggestions:
- Top with fresh berries, chocolate sauce, or whipped cream.
- Serve with a dollop of sour cream.
- Pair with a glass of wine or a cup of coffee.
Enjoy this timeless classic!