Description
Enjoy a decadent cheesecake with a buttery graham cracker crust, creamy filling, and a smooth sour cream topping. Topped with fresh berries, this dessert is perfect for any celebration or gathering.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon ground cinnamon (optional)
- 4 (8-ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour
- 1 tablespoon lemon juice
- 1 cup sour cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Fresh berries or fruit compote for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon (if using). Mix until the crumbs are well coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed and even.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract to the cream cheese, beating until well combined.
- One at a time, add the eggs, mixing on low speed after each addition until just combined. Avoid overmixing.
- Add the sour cream, flour, and lemon juice, mixing on low speed until everything is just combined and smooth.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- To prevent cracks, wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake in the preheated oven for about 1 hour. The edges should be set, but the center will still jiggle slightly.
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
- After an hour, remove the cheesecake from the oven and the water bath. Let it cool at room temperature for another hour before transferring it to the refrigerator.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
- In a small bowl, combine the sour cream, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Spread the topping over the chilled cheesecake and garnish with fresh berries or fruit compote before serving.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Allowing the cheesecake to chill overnight enhances the flavor and texture.
- You can customize the topping with your favorite fruits or sauces.
- Prep Time: 30 minutes
- Cook Time: 60 minutes