Ingredients:
1 ½ cups graham cracker crumbs
¼ cup sugar
⅓ cup melted butter
4 (8 oz) packages cream cheese, softened
1 ¼ cups granulated sugar
½ cup sour cream
2 teaspoons vanilla extract
5 large eggsDirections:
Preheat the oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the 1 ¼ cups granulated sugar, continuing to beat until well incorporated and creamy.
Mix in the sour cream and vanilla extract, blending until smooth.
Add the eggs one at a time, beating at low speed just until blended after each addition. Avoid overmixing.
Pour the cheesecake batter over the prepared crust, spreading evenly.
Bake for 55-70 minutes, or until the center is just set and slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to allow gradual cooling.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate overnight for the best texture and flavor.
Serve chilled, optionally topped with fresh berries or fruit sauce.Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including cooling and refrigeration)
Kcal: Approximately 450 per slice | Servings: 12 slices