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- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is well combined.
- Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and compact.
- Bake the crust in the preheated oven for about 10 minutes. Once done, remove it from the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract. Beat again until combined and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Stir in the sour cream and heavy cream, and mix until the filling is smooth.
3. Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Tap the pan on the counter a few times to release any air bubbles.
- Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. You can also check if it’s done by inserting a toothpick into the center—if it comes out mostly clean (a bit of filling may stick), it’s done.
- Turn off the oven, leave the door slightly ajar, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
4. Serve:
- Before serving, top the cheesecake with fresh fruit, fruit compote, or whipped cream if desired.
- Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
This cheesecake has the perfect balance of creamy filling and crunchy graham cracker crust. It’s rich, indulgent, and sure to impress your guests! Let me know how it turns out, or if you’d like to customize it with a specific flavor.
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