Description
This classic cheesecake features a buttery graham cracker crust, a rich and creamy filling, and a tangy sour cream topping. Perfect for any occasion, it’s sure to impress with its delightful texture and flavor.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 cup sour cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Fresh berries or fruit topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and vanilla extract. Mix well until all the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan, packing it tightly to create a solid base.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, and continue to beat until well combined, scraping down the sides of the bowl as needed.
- One at a time, add the eggs, mixing on low speed after each addition until just combined.
- Add the sour cream and flour, beating on low speed until just combined.
- Pour the filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet to catch any drips.
- Bake the cheesecake in the preheated oven for about 55-65 minutes. The edges should be set, but the center will still have a slight jiggle.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack.
- Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a small mixing bowl, combine the sour cream, granulated sugar, and vanilla extract. Mix until smooth.
- Once the cheesecake has chilled, spread the sour cream topping evenly over the surface.
- Optionally, top with fresh berries or your favorite fruit topping.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Allow the cheesecake to chill overnight for optimal flavor and texture.
- You can customize the topping with your favorite fruits or sauces.
- Prep Time: 30 minutes
- Cook Time: 60 minutes