Here is one of my favorite desserts, I like my cheesecake creamier rather than the traditional New York style cheesecake which is more dense. I have tried a dozen different cheesecake recipes before I came up with the final recipe that is to my liking. So give it a try!
Its important to have eggs, cream cheese, and sour cream at room temperature before starting.
- Prep Time :10 minutes
- Cook Time :1h 15 min
- Yield : 8-10
Make sure that all of your ingredients are room temperature before starting.
Make the crust: In a bowl put graham crumbs, sugar, and melted butter. Mix well. Press the crumbs in a 9" spring-form pan. Refrigerate.
In your stand mixer beat cream cheese until fluffy, for about 4 minutes. Then add the sugar, beat for another minute. Add the sour cream and mix for another minute. While the mixer is on medium, add vanilla and eggs one at a time, mixing each time until incorporated. stop the mixer and sift in the flour. Mix on low until just incorporated.
Pour mixture into pan and place it in the oven on the second to last rack. Back at 350 degrees for 15 minutes, then lower the temperature to 250 degrees and back for another hour. The cake should be firm but the center will look wet and wobbly.
Let it cool completely before adding the toppings, I usually put berries and a glaze made with melted raspberry jam and a bit of water. Refrigerate over night before eating, enjoy!