Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted butter
Filling
- 4 (8 oz) blocks cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- ⅔ cup heavy cream
Instructions
1. Prep the crust
- Preheat oven to 325°F (163°C).
- Mix crumbs, sugar, and melted butter.
- Press firmly into the bottom of a springform pan.
- Bake 10 minutes, then let cool.
2. Make the filling
- Beat cream cheese until smooth (no lumps).
- Add sugar and vanilla, mix well.
- Add eggs one at a time, mixing gently (don’t overbeat).
- Stir in sour cream and heavy cream until smooth.
3. Assemble
- Pour filling over the crust.
- Tap pan lightly to remove air bubbles.
4. Bake (water bath recommended)
- Place pan in a larger pan with hot water (about halfway up the sides).
- Bake 60–75 minutes, until center is slightly jiggly.
5. Cool slowly
- Turn off oven, crack door, let cheesecake sit inside for 1 hour.
- Remove and cool to room temp, then refrigerate at least 4 hours (overnight is best).
Tips for Perfect Texture
- Don’t overmix → prevents cracks
- Use room-temperature ingredients → smoother batter
- Water bath = creamy, crack-free surface
- Chill fully before slicing
Optional Toppings
- Fresh berries or berry compote
- Chocolate ganache
- Caramel drizzle
- Whipped cream