Ingredients
- Graham crackers, crushed – 1 1/2 cups
- Unsalted butter, melted – 6 tablespoons
- Cream cheese, softened – 32 ounces (4 blocks)
- Granulated sugar – 1 1/2 cups
- Eggs – 4 large
- Vanilla extract – 2 teaspoons
- Sour cream – 1 cup
- Fresh berries (for topping) – 1 pint
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Step 2: Bake the crust for 8-10 minutes, then let cool. Reduce oven temperature to 325°F (165°C).
- Step 3: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until just combined. Do not overmix.
- Step 4: Pour the cream cheese mixture over the cooled crust.
- Step 5: Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least 4 hours, or preferably overnight. Before serving, top with fresh berries.
Notes
- For best flavor and texture, store the cheesecake covered in the refrigerator for up to 3 days.
- To gently warm a slice, try microwaving it for 10-15 seconds – just enough to soften it slightly, not melt it.
- Make the Birthday Cheesecake extra special by serving with a dollop of whipped cream and a sprinkle of edible glitter.
- Ensure your cream cheese is truly softened before mixing to avoid lumps and create the silkiest possible cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American