Here’s a delicious recipe for a luscious cream cheesecake:
Luscious Cream Cheesecake Recipe
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
Topping (Optional):
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sugar and vanilla extract, and beat until well combined and smooth.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and flour until the mixture is smooth and creamy.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Prepare the Topping (Optional):
- In a small bowl, mix the sour cream, sugar, and vanilla extract until smooth.
- Spread the topping evenly over the cooled cheesecake.
- Cover and refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.
- Serve:
- Before serving, carefully run a knife around the edge of the springform pan to release the cheesecake.
- Remove the sides of the pan, slice, and enjoy!
Tips:
- Ensure all ingredients are at room temperature for a smoother filling.
- For a crack-free cheesecake, bake in a water bath: Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in, then place it in a larger baking pan filled with hot water about halfway up the sides of the springform pan.
- Refrigerating overnight enhances the flavor and texture of the cheesecake.
Enjoy your luscious cream cheesecake!