Ingredients

• Cream cheese - 900g
• Granulated sugar - 1 cup
• Sour cream - 1 cup
• Vanilla extract - 1 teaspoon
• Eggs - 4
• Graham cracker crumbs - 1 ½ cups
• Unsalted butter - ½ cup, melted
• Salt - ¼ teaspoon

Instructions

1. 1.

   Preheat the oven to 160°C (320°F).

2. 2.

   In a bowl, combine graham cracker crumbs, melted butter, and a pinch of salt.

3. 3.

   Press the mixture into the bottom of a 9-inch springform pan to form the crust.

4. 4.

   In a large mixing bowl, beat the cream cheese until smooth.

5. 5.

   Add sugar, sour cream, and vanilla extract, mixing until well combined.

6. 6.

   Incorporate the eggs one at a time, beating on low speed until just blended.

7. 7.

   Pour the cream cheese mixture over the crust in the springform pan.

8. 8.

   Place the pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides.

9. 9.

   Bake for 55-60 minutes or until the center is set but still jiggles slightly.

10. 10.

    Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

11. 11.

    Chill in the refrigerator for at least 4 hours or overnight before serving.

Nutritional Facts