Description
Indulge in a creamy cheesecake with a buttery graham cracker crust, topped with a tangy sour cream layer and fresh berries. Perfect for any occasion, this rich dessert is sure to impress!
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 cup 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 evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, packing it tightly and evenly.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
- 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, beating until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Add the sour cream, flour, and lemon juice, mixing on low speed until smooth and creamy.
- 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 for about 1 hour, or until the edges are set but the center has a slight jiggle.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and the water bath, letting it cool to room temperature on a wire rack.
- Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a medium bowl, combine the sour cream, powdered sugar, and vanilla extract. Whisk until smooth.
- Once the cheesecake has chilled, spread the sour cream topping evenly over the top.
- Garnish with fresh berries or fruit compote if desired.
Notes
- For best results, allow the cheesecake to chill overnight for improved flavor and texture.
- Using a water bath helps to prevent cracks in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes