Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/2 cups
- Large eggs: 4
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Fresh berries: 1 cup (for topping)
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- Step 2: Bake the crust for 8-10 minutes, then let it cool slightly.
- Step 3: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just combined.
- Step 4: Pour the cream cheese mixture over the cooled graham cracker crust.
- Step 5: Bake for 55-70 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight. Before serving, top with fresh berries.
Notes
- Store leftover cheesecake, tightly covered, in the refrigerator for up to 5 days.
- While not usually reheated, individual slices can be brought to room temperature for about 30 minutes to enhance their creamy texture.
- Garnish with a dusting of powdered sugar alongside the fresh berries for an extra festive touch.
- For an ultra-smooth cheesecake, ensure your cream cheese is fully softened and avoid over-mixing the batter after adding the eggs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American