Linda's Ladies Town Hall Cheesecake
Indulge in the creamy decadence of Linda's Ladies Town Hall Cheesecake—a timeless classic with a velvety texture and perfectly balanced sweetness that’s ideal for any gathering. This rich dessert starts with a buttery graham cracker crust that provides the perfect foundation for a luscious filling made with softened cream cheese, sour cream, and a hint of vanilla. Baked to perfection with a slight jiggle at the center, it’s cooled gently to prevent cracking and chilled to achieve a silky-smooth consistency. Serve it plain for a traditional touch, or garnish with fresh berries for a burst of color and flavor. With its refined simplicity and irresistible taste, this homemade cheesecake is bound to be the showstopping centerpiece of town hall meetings, family celebrations, or even cozy nights in. Ideal for cheesecake enthusiasts and dessert lovers alike, this recipe guarantees a crowd-pleasing treat every time!
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Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar (for filling)
- 1 cups Sour cream
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 2 tablespoons All-purpose flour
- 1 cups Fresh berries (optional, for topping)
Directions
Step 1
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
Step 2
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until evenly combined.
Step 3
Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
Step 4
In a large mixing bowl, combine the softened cream cheese and 1 cup granulated sugar. Beat with a hand or stand mixer on medium speed until smooth and creamy, about 2–3 minutes.
Step 5
Add the sour cream, vanilla extract, and all-purpose flour to the cream cheese mixture, and beat again until fully incorporated.
Step 6
One at a time, add the eggs to the cheesecake mixture, beating on low speed after each addition until just combined. Be careful not to overbeat, as this may introduce too much air into the batter.
Step 7
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly with a spatula.
Step 8
Place the springform pan on a baking sheet to catch any drips, then bake the cheesecake in the preheated oven for 45–55 minutes, or until the center is just set but still has a slight jiggle.
Step 9
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracks from forming.
Step 10
After the cheesecake has cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving.
Step 11
Optional: Before serving, top the cheesecake with fresh berries for a fruity garnish. Slice and enjoy!
Nutrition Facts
| Serving size | (1942.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6195.8 |
| Total Fat 423.9g | 0% |
| Saturated Fat 247.0g | 0% |
| Cholesterol 1870.6mg | 0% |
| Sodium 4100.7mg | 0% |
| Total Carbohydrate 533.2g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 370.3g | |
| Protein 96.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 1281.0mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 1686.5mg | 0% |
Source of Calories