★Ingredients
1/4 cup of granulated sugar
2 cups of graham cracker crumbs
1/2 cup of unsalted butter, melted
4 packages (8 ounces each) of cream cheese, softened
1 1/4 cups of granulated sugar
1 teaspoon of vanilla extract
2/3 cup of sour cream
4 large eggs
2/3 cup of heavy cream
★Instructions
Preheat your oven to 325°F (160°C).
In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in 1 1/4 cups of sugar and vanilla extract, mixing until well combined.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in the sour cream and heavy cream until smooth and creamy.
Pour the cheesecake batter into the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door closed for 1 hour.
Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Serve slices of cheesecake plain or with your favorite topping, such as fresh fruit, fruit compote, or whipped cream.
Enjoy !