Ingredients
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2 cups Graham cracker crumbs
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1/2 cup, melted Unsalted butter
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24 oz, softened Cream cheese
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1 cup Granulated sugar
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1 teaspoon Vanilla extract
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4 Large eggs
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1 cup Sour cream
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1/4 cup All-purpose flour
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Optional toppings Fruit compote, whipped cream, chocolate sauce
Directions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or non-stick spray.
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared springform pan, forming a crust. Use the bottom of a glass or a flat object to press it down firmly. Set aside.
- In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Make sure there are no lumps.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream and flour until well combined and smooth.
- Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
- Place the cheesecake in the preheated oven and bake for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- After cooling in the oven, remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
- Before serving, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
- Serve slices of cheesecake topped with your favorite toppings, such as fruit compote, whipped cream, chocolate sauce, etc.
Enjoy your homemade cheesecake!
