A rich and creamy New York-style cheesecake with a buttery graham cracker crust.
675 gCream Cheese
60 gButter
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3 eggsChicken eggs
1 cupSour Cream
2 cupsGraham cracker crumbs
1 cupSugar
1 tspVanilla Extract
To tasteSalt
To tasteBlack Pepper
Optional
Grease a springform pan thoroughly to prevent sticking.
Preheat your oven to 160C/325F.
Mix the graham cracker crumbs with melted butter and press into the bottom of a pan.
Beat the softened cream cheese and sugar until smooth and creamy.
Incorporate the eggs one at a time, then stir in the sour cream, vanilla extract, and a pinch of salt.
Pour the filling over the crust and bake until the center is slightly jiggly.
Allow to cool at room temperature before refrigerating for at least four hours.