This traditional cheesecake is a classic dessert that never goes out of style. With its creamy texture and rich flavor, it's perfect for any occasion. Let's dive into making this delightful treat!
The crust starts with graham cracker crumbs, which give it that familiar, slightly sweet, and crunchy base. Mix them with a bit of sugar and melted butter to hold everything together perfectly. For the filling, use cream cheese, which is the star of the show, lending its smooth and rich texture. White sugar sweetens the deal, while a splash of vanilla extract adds depth. Eggs are crucial for setting the cheesecake into its firm, yet creamy state. The all-purpose flour helps to stabilize the mixture, and a dollop of sour cream introduces a subtle tanginess that balances the sweetness beautifully.
Top your cheesecake with fresh berries for a burst of color and flavor. A drizzle of chocolate or caramel sauce can also elevate the presentation. Consider serving with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
First, preheat your oven to 325°F (163°C). This gives you a chance to get everything else ready while the oven warms up. Grab a medium-sized bowl and mix together the graham cracker crumbs, sugar, and melted butter. Once it's all combined, press this mixture firmly into the bottom of a 9-inch springform pan. Pop this crust into the oven for about 10 minutes, then let it cool while you prepare the filling.
Next, in a large mixing bowl, beat the softened cream cheese until it's nice and creamy. Gradually add in the sugar and vanilla extract, continuing to beat until the mixture is smooth and well combined. Now, it's time to incorporate the eggs. Add them one at a time, mixing on low speed just until they're blended in. This helps keep the batter smooth and prevents over-mixing, which can lead to cracks.
Once the eggs are in, mix in the flour and sour cream, combining until everything's fully incorporated. Pour the creamy batter over your cooled crust, spreading it evenly. Bake in your preheated oven for 50 to 60 minutes. You'll know it's ready when the center is set and the edges are slightly puffy.
When the baking's done, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour. This gentle cooling helps prevent cracking. After that, refrigerate the cheesecake for at least four hours before serving. This chilling time allows the flavors to meld and the texture to firm up perfectly.
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