Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
For optional topping:
- Fresh berries (strawberries, raspberries, blueberries)
- Fruit compote or glaze
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove and let cool.
- Make the filling:
- In a large mixing bowl, beat cream cheese until smooth and fluffy.
- Add sugar and vanilla, mixing well.
- Beat in eggs one at a time, scraping down sides as needed.
- Stir in sour cream and heavy cream until mixture is silky smooth.
- Bake the cheesecake:
- Pour filling over cooled crust.
- Place pan inside a larger roasting pan and fill halfway with hot water (water bath to prevent cracks).
- Bake for 55–65 minutes, until edges are set but center still jiggles slightly.
- Cool and chill:
- Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.
- Remove, cool completely at room temperature, then refrigerate at least 4 hours (overnight best).
- Serve:
- Top with berries, compote, or enjoy plain.
- Slice with a warm knife for clean cuts.