Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup heavy cream
Instructions:
- Preheat your oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan with aluminum foil to prevent any leaks.
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of the prepared springform pan, using the back of a spoon or measuring cup to pack it tightly.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract, sour cream, and heavy cream until well combined.
- Pour the filling over the cooled crust in the springform pan.
- Place the springform pan in a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath will help prevent cracks in the cheesecake.
- Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to chill and set.
- Once chilled, carefully remove the sides of the springform pan.
- Slice and serve the cheesecake plain or with your favorite toppings, such as fresh berries, whipped cream, or fruit compote.
Enjoy your delicious homemade cheesecake!
