Ingredients
Scale
For the Crust:
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Filling:
- 32 ounces (900g) cream cheese, softened to room temperature
- 1¼ cups (250g) granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 2/3 cup (160ml) sour cream
- 2/3 cup (160ml) heavy cream
Equipment Needed
- 9-inch (23cm) springform pan
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Aluminum foil
Instructions
- Prepare the Crust:
-
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and sugar.
- Pour in the melted butter and mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool while preparing the filling.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
- Gradually add the sugar, continuing to beat until well combined.
- Mix in the vanilla extract.
- Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing.
- Gently fold in the sour cream and heavy cream until the mixture is smooth and uniform.
- Assemble and Bake:
- Pour the filling over the cooled crust, spreading it evenly.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set and the center wobbles slightly when gently shaken.
- Once done, turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour. This gradual cooling helps prevent cracking.
- Cool and Serve:
- After the hour, remove the cheesecake from the oven.
- Run a knife around the edge to loosen it from the pan.
- Allow it to cool completely at room temperature.
- Once cooled, cover the pan with aluminum foil and refrigerate for at least 4 hours, preferably overnight, to fully set.
- Before serving, remove the sides of the springform pan.
- For clean slices, use a sharp knife dipped in warm water, wiping it clean between cuts.