- 1
- 85 mins
- 162 mins
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter melted
- 4 (8 ounce) packages cream cheese softened
- 1 and 1/3 cups granulated sugar
- 1 cup sour cream room temperature
- 3/4 cup heavy cream room temperature
- 1 tablespoon vanilla extract
- 3 large eggs lightly beaten, room temperature
Preparation
Step 1
Instructions
Make the Crust
Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 17 minutes.
Make the Cheesecake
In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. Add the sugar and sour cream, beat until well combined. Add the cream and vanilla, beat on low speed until smooth. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. Bake for 1 hour, or until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove the sides of the pan just before serving. Garnish with berries and/or whipped cream. The cheesecake will keep for up to 4 days covered and stored in the refrigerator.