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Introduction:
Cheesecake is one of those desserts that never fails to impress. Its rich, velvety texture and sweet-tangy flavor make it a favorite for any occasion. In this recipe, we'll guide you through making a cheesecake that's ultra-creamy with a delicate crumbly crust. Whether you're a cheesecake enthusiast or a beginner, this recipe is sure to leave you with a perfectly indulgent treat!
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter (melted)
For the Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 teaspoon lemon juice
Instructions:
Prepare the Crust:
Preheat the oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan to form a smooth, even crust. Bake for 10 minutes, then remove from the oven and let cool.
Make the Filling:
Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add in the sugar and vanilla extract, beating until fully combined. Add the eggs one at a time, beating well after each addition. Stir in the sour cream and lemon juice until the mixture is silky.
Assemble the Cheesecake:
Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is almost set but slightly wobbly. Turn off the oven, crack the oven door, and let the cheesecake cool for about an hour. Afterward, transfer it to the fridge to chill for at least 4 hours or preferably overnight.
Serve and Enjoy:
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve as is or with your favorite topping!
Serving and Storage Tips:
Serving: Cheesecake can be enjoyed plain or topped with fresh fruit, fruit compote, chocolate sauce, or whipped cream. It also pairs well with a cup of coffee or a glass of dessert wine.
Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and aluminum foil before freezing. To thaw, simply place them in the fridge overnight.
Variations:
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