Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs and sugar, then stir in melted butter until mixed resembles wet sand.
- Press the mixture firmly and evenly into the bottom of a springform pan.
- In a large bowl, beat softened cream cheese and sugar until smooth and pale.
- Mix in vanilla extract, then add eggs one at a time, beating on low speed until just blended.
- Gently blend in sour cream and heavy cream until the batter is smooth.
- Pour the filling over the crust in the springform pan and tap lightly to release air bubbles.
- Bake for 60-70 minutes, until edges are puffed and center has a slight jiggle.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
- Run a thin knife around the edge to loosen, then let it cool completely and refrigerate for at least 4 hours, preferably overnight.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 90mgSodium: 260mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 8IUVitamin C: 1mgCalcium: 6mgIron: 4mg
Notes
For a tropical twist, add 1 tablespoon lemon zest and 1 teaspoon lemon extract to the filling, and mix 1 cup of toasted coconut into the crust.
Store any leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 5 days. Cheesecake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Use a clean knife for cutting to ensure neat slices and avoid mixing bacteria that could spoil the cake.
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