Ingredients:

  • 1 ½ cups (200g) graham cracker crumbs
  • ½ cup (100g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) sour cream
  • 2 tablespoons (30ml) chimi sauce
  • Additional chimi sauce for drizzling
  • Fresh herbs for garnish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes and cool.
  3. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and chimi sauce until well combined.
  4. Pour the filling over the cooled crust. Bake for 45-50 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
  5. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 1 hour before serving.
  6. Drizzle the top with additional chimi sauce and garnish with fresh herbs.