Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup (1 stick) melted butter
For the filling:
4 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
⅔ cup sour cream
⅔ cup heavy cream
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Instructions:
1. Preheat oven to 325°F (160°C).
2. Make the crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter.
Press the mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove and let cool.
3. Prepare the filling:
In a large bowl, beat the cream cheese until smooth.
Add sugar and vanilla, and beat until well combined.
Add the eggs one at a time, mixing gently after each.
Add sour cream and heavy cream, and mix just until smooth (do not overmix).
4. Pour the filling into the cooled crust.
5. Bake the cheesecake for 55–70 minutes, until the center is almost set (slightly jiggly in the middle).
6. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour (to avoid cracks).
7. Chill in the refrigerator for at least 4 hours or overnight.
8. Serve plain or topped with fruit, caramel, or chocolate sauce.
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