A delightful cheesecake with a creamy texture and a tangy sour cream topping.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before placing the cheesecake inside for even baking.
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
Use the bottom of a glass to press the crust evenly into the pan.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar and continue beating until incorporated.
Scrape down the sides of the bowl to ensure all cream cheese is evenly mixed.
Add the eggs one at a time to the cream cheese mixture, beating on low speed until just blended. Stir in the vanilla extract.
Avoid overmixing after adding the eggs to prevent air bubbles in the batter.
Pour the filling over the crust in the springform pan. Bake in the preheated oven for 35-40 minutes, or until the edges are set but the center is slightly jiggly.
Place a pan of water on the lower oven rack to create steam and prevent cracks.
In a small bowl, mix the sour cream, sugar, and vanilla extract for the topping.
Ensure the sugar is fully dissolved in the sour cream for a smooth topping.
Spread the topping evenly over the baked cheesecake. Return to the oven for an additional 10 minutes.
Start spreading the topping from the edges towards the center for an even layer.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.
Chilling the cheesecake allows the flavors to meld and the texture to set perfectly.
Slice and serve the cheesecake chilled. Enjoy your creamy dessert!
Use a warm knife to slice the cheesecake cleanly.
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