★Ingredients
Crust
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
Cheesecake Filling
4 (8-ounce) packages cream cheese, softened
1 teaspoon vanilla extract
1 cup granulated sugar
4 large eggs
2/3 cup sour cream
2/3 cup heavy cream
Topping (optional)
Fresh berries (strawberries, blueberries, raspberries)
Whipped cream
Mint leaves
★Instructions
- Preheat Oven:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. - Prepare the Crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of the springform pan to form an even layer.
- Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Gradually add the sugar and vanilla extract, beating until well combined.
- Add the eggs one at a time, beating after each addition until just combined.
- Mix in the sour cream and heavy cream until smooth.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks in the cheesecake).
- Bake for 1 hour and 15 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill:
- Remove the cheesecake from the water bath and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Serve:
- Remove the cheesecake from the springform pan and transfer it to a serving platter.
- Top with fresh berries, whipped cream, and mint leaves if desired.
Enjoy!