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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and mix it into the crumb mixture until it resembles wet sand.
- 2
Bake the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, continuing to beat until well combined.
- 4
Add other filling ingredients
Add the sour cream, vanilla extract, and eggs (one at a time) to the cream cheese mixture, blending well after each addition. Finally, mix in the all-purpose flour until just combined.
- 5
Fill the crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 7
Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.
Topping
- 8
Prepare topping (optional)
Before serving, top the chilled cheesecake with fresh berries and dust with powdered sugar for an elegant finish.