Cheesecake

Ingredients:

For the Crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, melted

For the Filling:

• 32 oz (900g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 cup (240ml) sour cream, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

For the Topping (Optional):

• Fresh berries (strawberries, blueberries, or raspberries)
• Whipped cream
• A drizzle of berry sauce or melted chocolate

Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (160°C). Grease a springform pan and wrap the outside of the pan with aluminum foil to prevent leaks.

2. Prepare the Crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.

3. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the sugar, mixing until well combined. Add the sour cream and vanilla extract, mixing until fully incorporated.
• Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix the batter.

4. Assemble and Bake:

• Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Place the springform pan inside a larger baking pan, and carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan (this is called a water bath and helps prevent cracks).
• Bake in the preheated oven for 55-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

5. Cool and Chill:

• Remove the cheesecake from the oven and from the water bath. Run a knife around the edge of the cake to loosen it from the sides of the pan, but do not remove the springform ring. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

6. Decorate and Serve:

• Before serving, remove the springform ring. Decorate the cheesecake with fresh berries, a dollop of whipped cream, and a drizzle of berry sauce or melted chocolate if desired. Slice and enjoy your beautiful and delicious cheesecake!

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This cheesecake recipe is simple to follow and yields a rich, creamy dessert that’s perfect for any occasion!