🍽️ Ingredients
- 2 cups graham cracker crumbs
- 5 tablespoons melted butter
- ¼ cup granulated sugar
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- Pinch of salt
👩🍳 Preparation
Prepare the Pan
Preheat the oven to 325°F (165°C). Grease a springform pan and line the bottom if desired.
⏱ About 3 minutesMake the Crust
Mix graham cracker crumbs, melted butter and sugar, then press firmly into the bottom of the pan.
⏱ About 5 minutesBeat the Cream Cheese
Beat the softened cream cheese and sugar until smooth and creamy.
⏱ About 3 minutesAdd the Remaining Filling
Mix in sour cream, vanilla, flour and salt until combined.
⏱ About 2 minutesAdd the Eggs
Beat in the eggs one at a time on low speed, mixing only until incorporated.
⏱ About 3 minutesFill the Pan
Pour the cheesecake batter over the prepared crust and smooth the top.
⏱ About 2 minutesBake
Bake until the edges are set and the center still has a slight wobble.
⏱ About 55–65 minutesCool and Chill
Cool gradually, then refrigerate until fully set before slicing.
⏱ At least 4 hours📦 Storage
Keep covered in the refrigerator for up to 5 days. Individual slices can also be frozen.
🍓 Serving Suggestions
Serve plain or top with strawberries, berry sauce, caramel or whipped cream.