Instructions:
1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter.
2. Prepare the Crust:
– In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
– Press the mixture evenly into the bottom of the prepared springform pan to form a firm crust.
– Bake the crust for about 10 minutes. Remove and let it cool while you prepare the filling.
3. Make the Filling:
– In a large mixing bowl, beat the softened Philadelphia cream cheese with an electric mixer until smooth and creamy.
– Add the sugar and vanilla extract, and continue to beat until well combined.
– Add the eggs one at a time, beating just until blended after each addition. Be careful not to overmix.
– If using, fold in the sour cream for extra creaminess.
4. Bake the Cheesecake:
– Pour the cream cheese mixture over the cooled crust, spreading it evenly.
– Place the springform pan in the oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
– Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. This helps prevent cracking.
5. Chill the Cheesecake:
– Remove the cheesecake from the oven and let it cool completely at room temperature.
– Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
6. Serve:
– Remove the cheesecake from the springform pan.
– Top with fresh berries, fruit compote, or chocolate ganache if desired.
– Slice and enjoy!
This Philadelphia Cheesecake is creamy, smooth, and absolutely delicious. Perfect for any occasion!
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