Butter Cheesecake Recipe
To make a Butter Cheesecake, blend cream cheese, sugar, eggs, vanilla, and melted butter. Prepare a graham cracker crust and bake at 325°F for 50-60 minutes until set. Cool completely before serving. For added flavor, top with fresh berries or a fruit compote. Enjoy the creamy, buttery goodness!
Equipment
- Mixer (hand or stand)
- 9-inch round spring form pan
- Spatula
- Mixing bowls
- Whisk
- Oven
Ingredients
- 3 8-ounce packages of cream cheese, softened
- 120 g caster sugar brown sugar used, original recipe called for 200g
- ¼ cup butter softened
- 1 ½ tsp baking powder
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- ½ cup sour cream optional for a richer taste
Instructions
- Preheat the oven to 325°F (165°C). Grease and line the bottom of a spring form pan with parchment paper.
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add sugar, eggs, vanilla extract, and baking powder, mixing well after each addition.
- Stir in the flour and, if using, sour cream for added richness. Pour the mixture into the prepared pan and smooth the top with a spatula.
- Bake for about 45 minutes or until the center is set and slightly golden. Allow the cheesecake to cool before removing from the pan. Chill in the fridge for at least 4 hours, or overnight for best results.
- Serve chilled, topped with fruit or a drizzle of caramel if desired. Enjoy your buttery, decadent cheesecake!