The Rebbetzin’s Cheesecake
Servings: 12
Ingredients
- desired crust (about 2 cups crumbs + 1 stick melted butter)
Cheesecake Filling:
- 2½ 8 oz bars cream cheese
- 1 (16 ounce) container sour cream
- 3 eggs
- 1 cup sugar
- 1 tsp vanilla
- desired toppings (we used melted white chocolate and pomegranate seeds)
Instructions
- Preheat oven to 350℉. Grease and line a springform pan with parchment paper. Line a 9-inch springform pan with parchment paper and grease the sides. Press crust into springform pan.
- In the bowl of an electric mixer, combine cream cheese, sour cream, eggs, sugar, and vanilla. Pour over crust. Bake for 45 minutes, until golden on top.
- Turn off oven heat and leave cheesecake in the oven for an additional 1 hour. Do not open the oven door. Let cool to room temperature before refrigerating. Keep refrigerated until ready to serve. Top as desired.
