CHEESECAKE

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 32 oz cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• 1/4 cup heavy cream

Directions:

1. Preheat oven to 325°F. In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press the mixture onto the bottom of a 9-inch springform pan.
2. In a large mixing bowl, beat cream cheese, sugar and vanilla extract on high speed until smooth. Add eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl periodically to ensure that everything is well combined.
3. Stir in the heavy cream and mix well. Pour the batter onto the prepared crust.
4. Bake for 60-70 minutes or until the cheesecake is set but still slightly wobbly in the center. Turn off the oven and allow the cheesecake to cool inside the oven for 30 minutes with the door cracked before removing it. Cool completely and chill in the refrigerator for at least 4 hours or overnight before serving.

Verdict:

This recipe is the epitome of an indulgent dessert. The creamy, rich and tangy cheesecake filling paired with the buttery graham cracker crust is the perfect combination. It’s a classic favorite!

Serving Suggestions:

Top the cheesecake with fresh fruit like strawberries, raspberries or blueberries. Drizzle some caramel or chocolate sauce on top for an extra decadent touch. Enjoy with a cup of coffee or tea.