Creamy Vanilla Cheesecake
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Graham Cracker Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
Whipped Cream Topping Ingredients:
- 1 cup heavy cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 325°F (160°C).
- In a medium bowl, mix together the Graham cracker crumbs, sugar and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Remove from the oven and let it cool.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Beat in the eggs one at a time, then add in the sour cream and vanilla extract until well combined.
- Pour the mixture over the cooled crust.
- Bake for 50-60 minutes or until the center is almost set.
- Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours.
- For the whipped cream topping, beat the heavy cream, sugar and vanilla extract until it forms stiff peaks. Spread it over the chilled cheesecake.
- Enjoy the creamy vanilla flavors of this delicious cheesecake!