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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:
- 2 pounds (900g) cream cheese, softened
- 1/2 cup granulated sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 cup sour cream
For the topping (optional):
- Fresh fruit (strawberries, blueberries, or raspberries)
Instructions:
- Preheat: Preheat your oven to 325°F (160°C).
- Prepare the crust: Mix crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
- Bake the crust: Bake for 10 minutes. Let cool.
- Beat the cream cheese: Beat until smooth.
- Add sugar and beat: Add granulated sugar and beat until combined.
- Beat in eggs: Beat in egg yolks one at a time, followed by egg whites.
- Add vanilla and sour cream: Beat in vanilla extract and sour cream.
- Pour into the crust: Pour the cheesecake batter into the prepared pan.
- Bake: Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
- Cool: Let cool in the oven with the door ajar for 1 hour. Then, let cool completely on a wire rack.
- Chill: Chill in the refrigerator for at least 4 hours or overnight.
- Serve: Release the springform pan sides and slice. Serve with your choice of topping, if desired.