The Best Cheesecake Ever
I have tried several recipes for cheesecake and none compare to this one. Creamy and virtually decadent! Serve plain, or topped with your favourite berries drizzled with some hot fudge.
- 1 1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- FILLING and TOPPING:
- 2 (8-ounce) bricks cream cheese, softened
- 2 eggs, lightly beaten
- 2/3 cups sugar, divided
- 2 teaspoons vanilla, divided
- Pinch of salt
- 1 cup sour cream
Preparation time 25mins
Cooking time 60mins
Preheat oven to 350°F.
In a bowl, combine the graham cracker crumbs, butter and sugar; mix well. Pat evenly into the bottom and partially up the sides of a 9-inch spring-form pan. Chill while preparing the filling.
Beat cream cheese and eggs in a mixing bowl on medium speed for one minute. Add 1/3 cup of sugar, 1 teaspoon of vanilla and salt. Continue beating until well blended, about one minute.
Pour onto the crust. Bake for 35 minutes. Remove from oven and funky for 10 minutes while you prepare the topping.
In a mixing bowl, combine the sour cream and remaining sugar and vanilla, mix well. Pour evenly over the cheesecake. Return to the oven for 10 minutes.
Cool utterly on a wire rack.
Refrigerate in the pan for at least 3 hours or best over night.