Cream Cheese Cake

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Combine Ingredients: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Form the Crust: Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly.
4. Bake the Crust: Bake for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cream Cheese Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
2. Add Sugar and Sour Cream: Gradually add the sugar and sour cream, mixing until fully incorporated.
3. Incorporate Vanilla and Flour: Mix in the vanilla extract and flour, ensuring the mixture remains smooth.
4. Add Eggs: Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent cracks during baking.

Step 3: Assemble and Bake

1. Pour the Filling: Pour the cream cheese mixture over the cooled crust, spreading it evenly.
2. Bake: Place the springform pan in the center of the oven and bake for 55-65 minutes, or until the edges are set and the center has a slight jiggle.
3. Cool Gradually: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Then remove and let it cool completely at room temperature.
4. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set fully.

Step 4: Prepare the Topping (Optional)

1. Mix Topping Ingredients: In a small bowl, combine sour cream, powdered sugar, and vanilla extract until smooth.
2. Spread Topping: Spread the mixture over the chilled cheesecake and return to the refrigerator for 30 minutes to set.

Step 5: Serve

1. Slice and Garnish: Use a sharp knife, wiping it clean between slices, to cut the cheesecake. Garnish with fresh berries or a drizzle of fruit compote if desired.
2. Enjoy: Serve chilled and enjoy the rich, creamy texture and tangy-sweet flavor of this decadent dessert.

Storage Tips

• Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.

Tips for Success

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth filling.
• Avoid Overmixing: Mix the filling just until combined to prevent air bubbles and cracks.
• Water Bath Option: For an ultra-smooth surface, bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with hot water.

This cream cheese cake recipe is a classic dessert that promises to impress with its luxurious flavor and velvety texture. Perfect for any celebration or as a decadent treat, it’s a must-try for dessert lovers!