Cheesecake Recipe

Preparation

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter.

Make the crust

In a medium bowl, mix 1 and 1/2 cups graham cracker crumbs with 1/4 cup melted butter and 2 tablespoons sugar. Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Let it cool.

Prepare the filling

In a large bowl, beat 24 ounces (680g) of cream cheese until smooth. Add 1 cup sugar, and 1 teaspoon vanilla extract, and mix until well combined. Add 4 large eggs, one at a time, mixing well after each addition. Finally, mix in 1 cup sour cream and 1/4 cup all-purpose flour.

Bake the cheesecake

Pour the filling over the cooled crust. Use a water bath method by placing the springform pan in a larger pan and adding hot water until it reaches halfway up the sides of the springform pan. Bake for 50-60 minutes, or until the center is almost set.

Cooling and chilling

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then remove from the oven and allow it to cool completely. Refrigerate for at least 4 hours, preferably overnight.

Serve

Remove the cheesecake from the springform pan. Serve plain or with your favorite toppings such as fresh berries, fruit compote, or chocolate sauce.