Mix the crushed graham crackers, melted butter, and sugar in a bowl.
Press firmly into the bottom of a 9-inch (23 cm) springform pan.
Bake 8–10 minutes until slightly golden. Let cool.
Make the filling:
In a large bowl, beat the cream cheese until smooth.
Add sugar and vanilla extract, mix well.
Beat in eggs one at a time, until fully incorporated.
Gently fold in heavy cream or sour cream until creamy and smooth.
Bake the cheesecake:
Pour filling over the cooled crust.
Bake at 160°C (320°F) for 50–60 minutes. The center should be slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour (prevents cracks).
Chill:
Remove from oven, let cool to room temperature.
Refrigerate for at least 4 hours, preferably overnight.
Serve:
Remove the cheesecake from the springform pan.
Top with berries, fruit compote, or sauce of your choice. Slice and enjoy!
✨ Tips for a super smooth cheesecake:
Make sure cream cheese is completely softened to avoid lumps.
Beat eggs gently; overmixing can cause cracks.
Use a water bath for extra creamy texture (wrap the pan in foil and place in a baking dish with hot water).
If you want, I can give you a quick no-bake version of cream cheese cake that’s super creamy and ready in under 30 minutes. Do you want me to share that one too?
