Ingredients
For the crust:
1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
¼ cup granulated sugar
½ cup unsalted butter, melted
For the filling:
3 (8 oz / 225 g) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream (or plain yogurt for a lighter version)
2 tablespoons all-purpose flour (optional, for thicker texture)
Optional topping:
Fresh berries or berry sauce
Whipped cream
🍳 Instructions
- Prepare the crust
Preheat oven to 325°F (160°C).
Combine graham cracker crumbs, sugar, and melted butter in a bowl.
Press mixture into the bottom of a 9-inch (23 cm) springform pan.
Bake for 10 minutes, then let cool slightly.
- Make the filling
In a large bowl, beat cream cheese until smooth and creamy.
Add sugar and vanilla, mixing well.
Beat in eggs one at a time until just combined.
Mix in sour cream and flour (if using). Avoid overmixing.
- Bake the cheesecake
Pour the filling over the crust.
Bake for 50–60 minutes, or until the center is just set (it should jiggle slightly).
Turn off the oven, crack the door open, and let the cheesecake cool slowly inside for 1 hour.
- Chill and serve
Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
Top with berries, fruit sauce, or whipped cream before serving.
📝 Tips
For a crack-free cheesecake, use a water bath (place the pan inside a larger one filled halfway with hot water).
Always start with room-temperature cream cheese for a silky texture.