Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ teaspoon cinnamon (optional)
- ½ cup melted butter
- For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- For the topping (optional):
- Fresh berries or fruit compote
Instructions:
- Prepare the crust:
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter.
- Press the mixture into the bottom of a greased 9-inch springform pan to form an even layer.
- Bake the crust for about 10 minutes, then remove it from the oven and allow it to cool while you prepare the filling.
- Make the filling:
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and flour, and mix until everything is well combined.
- Assemble the cheesecake:
- Pour the cream cheese filling onto the cooled crust.
- Smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually.
- Chill the cheesecake:
- After the cheesecake has cooled, refrigerate it for at least 4 hours, or overnight, to let it set completely.
- Serve:
- Before serving, you can top the cheesecake with fresh berries or fruit compote for added flavor and color.
- Slice and enjoy!
This cheesecake is a great way to celebrate Shavuot with a delicious, creamy dessert!