Master Recipe for Rich and Creamy Cheesecake

Ingredients: For the Crust:1 1/2 cups graham cracker crumb 1/4 cup granulated sugar 1/2 cup unsalted butter, melted

For the Filling: – 32 oz (4 packages) cream cheese, softened – 1 1/4 cups granulated sugar – 3/4 cup sour cream

– 4 large eggs, at room temperature – 1 tablespoon vanilla extract – 2 tablespoons all-purpose flour – Pinch of salt

Preheat the Oven: – Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Prepare the Crust: – In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. – Press the mixture into the bottom of the prepared springform pan, using the back of a spoon or measuring cup to pack it down evenly.

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling. 

Prepare the Filling: – In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, scraping down the sides of the bowl as needed.

– Add the sour cream, eggs, vanilla extract, flour, and salt, and beat until well combined and smooth. Be careful not to overmix. – Pour the filling over the cooled crust in the springform pan, spreading it out evenly.

Bake the Cheesecake: – Place the springform pan on a large baking sheet to catch any potential leaks. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually. This helps prevent cracking. 

Chill the Cheesecake: – Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover the springform pan with plastic wrap and refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.

Slice the cheesecake into wedges and serve chilled. Optionally, top with fruit compote, chocolate ganache, or whipped cream. 


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