vanilla cheesecake recipe
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Filling
- 4 packages (8 oz each) cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese and 1 cup of sugar until smooth.
- Add the vanilla extract and mix.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and flour until just combined.
- Pour the filling over the crust.
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly open for about an hour.
- Remove the cheesecake from the oven and let it cool completely.
- Refrigerate for at least 4 hours or overnight.
- Before serving, you can top the cheesecake with fresh berries, fruit compote, or a drizzle of chocolate sauce, if desired.
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