Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this classic cheesecake recipe is sure to impress.
Made with a buttery crust and a smooth, velvety filling, this cheesecake is the perfect balance of sweetness and tanginess.
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-ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/2 cup heavy cream
Instructions
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and compact.
Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the vanilla extract and mix until combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until the filling is smooth and well combined.
Step 3: Bake the Cheesecake
Pour the filling over the prepared crust in the springform pan.
Place the springform pan in a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan, creating a water bath.
Bake for 55-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
Remove the cheesecake from the oven and water bath, then refrigerate for at least 4 hours or overnight.
Step 4: Serve
Once the cheesecake is fully chilled, remove it from the springform pan.
Slice and serve as is, or top with your favorite fruit, chocolate, or caramel sauce.