Cheesecake

Indulge in a rich, creamy cheesecake that perfectly balances the tanginess of cream cheese with a hint of vanilla. Ideal for special occasions or a sweet finish to your weeknight dinner.

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter
• 680.4 g cream cheese
• 1 cup sour cream
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Method

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well blended.

3. 3

   Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

4. 4

   In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and blend well.

5. 5

   Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. Beat until just combined and smooth, being careful not to overmix.

6. 6

   Pour the cheesecake filling over the prepared crust in the springform pan.

7. 7

   Bake in the preheated oven for 60 minutes or until the center is set and only slightly jiggles.

8. 8

   Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

9. 9

   Chill the cheesecake in the refrigerator for at least 4 hours before serving.