🥣 Instructions
1️⃣ Prep the Crust
- Preheat oven to 325°F / 160°C.
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then cool while preparing the filling.
2️⃣ Make the Cheesecake Filling
- Beat cream cheese until smooth and creamy.
- Gradually add sugar and vanilla extract.
- Add eggs one at a time, mixing on low speed until just combined.
- Stir in sour cream and heavy cream until smooth and fully incorporated.
3️⃣ Bake the Cheesecake
- Pour filling over the cooled crust.
- Place the pan in a water bath (wrap the bottom in foil to prevent leaks).
- Bake 55–70 minutes, until the edges are set but the center slightly jiggles.
- Turn off oven and leave cheesecake inside with door cracked for 1 hour.
4️⃣ Chill
- Refrigerate cheesecake for at least 4 hours or overnight before serving.
5️⃣ Serve
- Top with fresh fruit, fruit compote, chocolate ganache, or caramel sauce.
- Slice with a warm knife for clean cuts.
💡 Tips
- Use room-temperature ingredients for smooth, lump-free filling.
- Don’t overmix after adding eggs — prevents cracks.
- A water bath ensures creamy texture and prevents cracking.
- For extra richness, replace half the sour cream with heavy cream.
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