Classic, rich, and melt-in-your-mouth creamy — this cheesecake is the kind that makes people say “you made this!?” 😮‍💨
Perfect for birthdays, gatherings, or just a midnight dessert fix. And yes… it’s worth every bite.

🛒 Ingredients:

🔹 For the Buttery Crust:

  • 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
  • ½ cup unsalted butter, melted 🧈
  • 2 tbsp granulated sugar

🔹 For the Creamy Filling:

  • 3 blocks (8 oz each) cream cheese, softened 🧀
  • 1 cup granulated sugar
  • 1 cup sour cream (for smooth texture!)
  • 3 large eggs 🥚
  • 2 tsp vanilla extract
  • 1 tbsp all-purpose flour (helps it hold)
  • Optional: zest of 1 lemon 🍋

👨‍🍳 Instructions:

✅ Step 1: Prep the Crust

  1. Preheat oven to 325°F (160°C).
  2. Mix graham cracker crumbs, melted butter, and sugar in a bowl.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then set aside to cool.

✅ Step 2: Make the Filling

  1. In a large bowl, beat cream cheese until smooth (about 2 mins).
  2. Add sugar and beat again until creamy.
  3. Mix in eggs, one at a time.
  4. Add sour cream, vanilla, flour, and lemon zest (optional).
  5. Mix just until smooth — don’t overbeat!

✅ Step 3: Assemble & Bake

  1. Pour the cheesecake filling over your cooled crust.
  2. Tap the pan lightly to release any air bubbles.
  3. Bake in preheated oven for 50–60 minutes — center should be slightly jiggly.
  4. Turn off oven, crack the door open, and let it cool inside for 30 minutes.

✅ Step 4: Chill & Serve

  • Let it come to room temp
  • Refrigerate for at least 4 hours (overnight is best!)
  • Slice, serve, and top with berries, whipped cream, or a drizzle of caramel 🍓🍯

📊 Optional Nutrition Info (per slice – approx.):

  • Calories: 420
  • Protein: 7g
  • Fat: 30g
  • Carbs: 28g