Vaughan's Cheesecake Recipe
Make Vaughan's Cheesecake Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
Make the crust
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to help compact it. Preheat the oven to 350°F (175°C).
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove and let cool while you prepare the filling.
Filling Preparation
Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add sugar and sour cream
Gradually add the granulated sugar and mix until combined. Then add the sour cream and vanilla extract, mixing until smooth.
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Add flour
Gently fold in the all-purpose flour using a spatula until just combined. Do not overmix.
Pour into crust
Pour the filling into the cooled crust and smooth the top with a spatula.
Baking and Cooling
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
Cool the cheesecake
Turn off the oven and crack the door open to let the cheesecake cool slowly for 1 hour. This helps prevent cracking.
Chill
After it cools, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Serving
Prepare the topping (optional)
If using, toss the fresh berries with powdered sugar in a small bowl to coat.
Serve
Slice the cheesecake, top with berries if desired, and serve chilled.