a delicious cream cheese cake:
Ingredients:
For the crust: 1 1/2 cups graham cracker crumbs 1/4 cup granulated sugar 1/2 cup unsalted butter, melted For the filling: 3 (8-ounce) packages cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1/4 cup sour cream For the topping: 1 cup sour cream 1/4 cup granulated sugar 1 teaspoon vanilla extract Instructions: Preheat your oven to 325°F (160°C).
Grease a 9-inch springform pan and set aside. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust
. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Place the pan in the refrigerator to chill while you prepare the filling. In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy using a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully combined.
Pour the filling over the chilled crust in the springform pan, spreading it out evenly. Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the edges are set and the center is slightly jiggly. While the cheesecake is baking, prepare the topping by mixing together the sour cream, sugar, and vanilla extract in a small bowl. After the cheesecake has finished baking, remove it from the oven and carefully spread the sour cream topping over the surface. Return the cheesecake to the oven and bake for an additional 10 minutes.
Once done, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually. After the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight to chill and set completely.
Once chilled, carefully remove the sides of the springform pan, slice, and serve your delicious cream cheese cake. Enjoy!