This creamy and rich cheesecake is a timeless dessert that’s sure to impress. With a buttery graham cracker crust and a smooth, velvety filling, it’s perfect for any occasion.
Ingredients:
For the Crust:
•1 ½ cups (150g) graham cracker crumbs
•¼ cup (50g) granulated sugar
•½ cup (115g) unsalted butter, melted
For the Filling:
•4 (8 oz) packages cream cheese, softened
•1 cup (200g) granulated sugar
•1 teaspoon vanilla extract
•4 large eggs
•⅔ cup (160ml) sour cream
•⅔ cup (160ml) heavy cream
For the Topping (Optional):
•Fresh berries, fruit compote, or whipped cream
Instructions:
1. Prepare the Crust:
•Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan.
•In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
•Press the mixture firmly into the bottom of the pan to form an even crust.
•Bake for 10 minutes, then let it cool while you prepare the filling.
2. Make the Filling:
•In a large bowl, beat the softened cream cheese until smooth and creamy.
•Add the sugar and vanilla extract, and mix until well combined.
•Beat in the eggs one at a time, ensuring each one is fully incorporated before adding the next.
•Stir in the sour cream and heavy cream until the mixture is smooth.
3. Bake the Cheesecake:
•Pour the filling over the cooled crust, spreading it out evenly.
•Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan (this water bath helps prevent cracks).
•Bake for 55-70 minutes, or until the center is almost set but still slightly jiggly.
•Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour.
4. Chill and Serve:
•Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight.
•Before serving, top with fresh berries, fruit compote, or a dollop of whipped cream if desired. Slice and enjoy!
This cheesecake is delicious on its own or with your favorite toppings!