Ingredients:
For the crust:
1 1/2 cups (150g) graham cracker crumbs (about 10 graham crackers
crushed)
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
For the filling:
4 (8 oz) packages cream cheese (32 oz total), softened
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 cup (240 ml) sour cream, at room temperature
1/4 cup (60 ml) heavy cream (optional for extra smoothness)
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted
butter. Stir until the mixture is evenly moistened.
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
Use the back of a spoon to press it evenly and compactly.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly
golden. Remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer on
medium speed until smooth and creamy, about 2-3 minutes.
Add the sugar and vanilla extract, and beat again until fully combined.
Add the eggs one at a time, beating well after each addition. Scrape the sides
of the bowl as necessary.
Reduce the mixer speed to low, and mix in the sour cream and heavy cream
(if using). Beat just until smooth.
3. Assemble and Bake the Cheesecake:
Pour the cream cheese mixture into the cooled crust, smoothing the top with
a spatula.
Tap the pan gently on the counter to remove any air bubbles.
Place the pan on the middle rack of the oven and bake at 325°F (163°C) for
45-55 minutes. The cheesecake should be set around the edges but still
slightly wobbly in the center. The center should not jiggle too much.
Turn off the oven and leave the cheesecake in the oven for 1 hour to cool
gradually (this helps prevent cracking).
4. Cool and Chill:
After an hour, remove the cheesecake from the oven and let it cool
completely on the counter.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at
least 4 hours, or overnight, for the best texture and flavor.
5. Serve:
Before serving, remove the cheesecake from the springform pan.
Optionally, top with fresh berries, fruit compote, or a drizzle of chocolate or
caramel sauce.
