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Ingredients
For the crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (84g) unsalted butter, melted
For the cheesecake:
– 16 ounces (450g) cream cheese, softened
– 1/2 cup (115g) granulated sugar
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1 cup (240g) sour cream
For the topping (optional):
– 1 cup (120g) fresh fruit, such as strawberries or blueberries
– 1 tablespoon granulated sugar
Instructions
1. Preheat the oven: Preheat the oven to 325°F (165°C).
2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch (23cm) springform pan.
3. Bake the crust: Bake the crust for 10-12 minutes, or until lightly browned. Let it cool completely.
4. Prepare the cheesecake: In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Add the sour cream: Beat in the sour cream until well combined.
6. Pour the cheesecake batter: Pour the cheesecake batter into the prepared pan over the crust.
7. Bake the cheesecake: Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking.
8. Cool the cheesecake: Let the cheesecake cool in the pan for 1 hour. Then, run a knife around the edges and release the springform.
9. Chill the cheesecake: Let the cheesecake cool completely on a wire rack. Then, refrigerate it for at least 4 hours or overnight.
10. Top with fresh fruit (optional): Top the cheesecake with fresh fruit, such as strawberries or blueberries, and sprinkle with granulated sugar.