A delightful cheesecake with a creamy vanilla filling and a tangy sour cream topping, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Mix until the texture resembles wet sand.
Press the crust firmly into the pan to ensure it holds together.
Press the crust mixture evenly into the bottom of a springform pan. Bake for 10 minutes, then let it cool.
Allow the crust to cool completely before adding the filling.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Avoid overmixing to prevent air bubbles in the filling.
Pour the filling over the cooled crust and smooth the top. Bake for 45-50 minutes, or until the center is set.
Place a water bath in the oven to prevent cracks.
In a small bowl, mix the sour cream, sugar, and vanilla extract for the topping.
Ensure the topping is smooth and well combined.
Spread the topping over the baked cheesecake and bake for an additional 10 minutes.
Let the cheesecake cool completely before refrigerating.
Cool the cheesecake to room temperature, then refrigerate for at least 4 hours before serving.
Chilling the cheesecake enhances its flavor and texture.
Slice and serve the cheesecake. Enjoy your delicious homemade dessert!
Use a warm knife for clean slices.
Continua nella nostra app per un'esperienza migliore
