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Introduction: Indulge in the ultimate dessert experience with this decadent melt-in-your-mouth cheesecake. Rich, creamy, and velvety smooth, this cheesecake is guaranteed to be the star of any celebration or simply satisfy your sweet cravings. Whether you're a seasoned baker or a novice in the kitchen, this foolproof recipe will guide you step-by-step to create a show-stopping dessert.
Ingredients:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup sour cream
1 tsp lemon juice
2 tbsp all-purpose flour
1/4 tsp salt
Instructions:
Preheat the Oven: Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper for easy removal of the cheesecake later.
Prepare the Crust: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until everything is fully incorporated. Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10 minutes and set aside to cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, vanilla, and salt, and continue beating until fluffy. Add in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the sour cream, lemon juice, and flour until the batter is smooth.
Bake the Cheesecake: Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to release any air bubbles. Bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Chill and Serve: Once cooled, transfer the cheesecake to the fridge to chill for at least 4 hours or overnight for best results. Before serving, run a knife around the edges of the cheesecake to loosen it from the pan, then remove the springform.
Serving and Storage Tips:
For the perfect slice, dip your knife in warm water before cutting each piece.
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 2 months; just be sure to wrap it well with plastic wrap and foil.
Serve with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream for extra flavor.
Variations:
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