Prepare the crust: Preheat your oven to 325°F (165°C). In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Press this mixture into the bottom of a greased 9×5-inch loaf pan. Bake for 8-10 minutes, then remove and set aside to cool.
Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the egg, vanilla extract, and sour cream, continuing to mix until smooth. Finally, stir in the flour until just incorporated.
Assemble and bake: Pour the filling mixture into the cooled crust in the loaf pan. Smooth the top with a spatula. Bake for 30-35 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional 15 minutes. Allow the cheesecake to cool completely before refrigerating for at least 3 hours, preferably overnight.
Serve: Once chilled, remove the cheesecake from the loaf pan. Slice and top with your choice of fresh fruit, whipped cream, or a drizzle of chocolate ganache.
Serving and Storage Tips:
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