- Prep Time:
- 15 min
- Cook Time:
- 45 min
- 1 1/3 cups ( 325 mL ) graham crumbs
- ¼ cup ( 60 mL ) butter, melted
- 3 packages (250 g each) cream cheese, softened
- ¾ cup ( 175 mL ) granulated sugar
- 4 eggs
- ½ cup ( 125 mL ) sour cream
- 1 tsp ( 5 mL ) vanilla extract
- 2 tbsp ( 30 mL ) all-purpose flour
Stir together graham crumbs and butter until well mixed. Press mixture evenly onto bottom of 9-inch (23 cm) springform pan. Place in freezer or refrigerator while making filling.
Preheat oven to 325°F (160°C).
Combine cream cheese and sugar in large bowl; beat with an electric mixer on low speed until smooth. Add eggs, one at a time, beating well after each addition and occasionally scraping side of bowl. Beat in sour cream, vanilla and flour. Pour batter over crust; smooth top.
Bake until top is golden and centre jiggles slightly, about 45 minutes. Let cool on wire rack.
Cover and refrigerate for at least 4 hours. Run knife around inside of pan before removing cheesecake.
Top cheesecake with whipped cream, chocolate sauce, canned pie filling thinned with fruit juice, or fruit sauce such as Strawberry Topping. Combine 4 cups (1 L) thickly sliced strawberries and 1/3 cup (75 mL) sugar in saucepan over medium heat; stir gently to release juices. Stir 2 tsp (10 mL) cornstarch into 1 tbsp (15 mL) water; stir into berries. Cook until thickened slightly, about 2 minutes; stir occasionally.