For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the cheesecake:
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour (optional, for a firmer texture)
Instructions to make the crust:
- In a bowl, combine the crushed up graham crackers, sugar, and melted butter. Mix well.
- Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let it cool.
Instructions to make the cheesecake:
Preparing the cheesecake:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar and vanilla extract, mixing until well combined.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined add the sour cream and flour, mixing until smooth.
- add the sour cream and flour, mixing until smooth.
Baking the cheesecake:
- Pour the filling over the cooled crust.
- Bake for about 55-65 minutes, or until the centre is set but slightly jiggly (it will firm up as it cools).
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for about an hour.
- Once cooled, refrigerate for at least 4 hours, preferably overnight.
And finally, after removing the sides of the springform pan, neatly present and serve to guests. Cheesecake is a simple yet customisable dish. You can add fruits, chocolate, louts and so much more. If you prefer to have it as it is, that’s okay too. All that matters is you enjoy this delicious treat the way you like!
