Description
A rich and creamy Polish vanilla cheesecake that melts in your mouth, featuring a buttery crust and a smooth vanilla filling.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided
- 3 (8-ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon all-purpose flour
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy. Gradually add ½ cup of sugar and continue to beat until well combined.
- Add vanilla extract and mix until combined. Then add eggs, one at a time, mixing well after each addition.
- Add sour cream and flour to the mixture, and beat until smooth and creamy.
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Bake in the preheated oven for 50-60 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for another hour to cool gradually.
- Remove from oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- Make sure all ingredients are at room temperature before mixing for a smoother texture.
- Top with fresh fruit, chocolate sauce, or whipped cream for added flavor.
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Calories: 320
- Sugar: 16
- Fat: 22
- Carbohydrates: 28
- Protein: 5