Ingredients
For the Crust:
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1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits)
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¼ cup (50 g) granulated sugar
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6 tbsp (85 g) unsalted butter, melted
For the Filling:
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4 (8 oz / 225 g) packages cream cheese, softened
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1 cup (200 g) granulated sugar
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1 tsp vanilla extract
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4 large eggs
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2/3 cup (160 ml) sour cream
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2/3 cup (160 ml) heavy cream
Optional Topping:
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Fresh berries, fruit compote, chocolate ganache, or caramel sauce
Instructions
1. Preheat oven:
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Preheat oven to 325°F (160°C).
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Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
2. Make the crust:
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Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
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Press the mixture firmly into the bottom of the pan.
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Bake for 10 minutes, then set aside to cool.
3. Make the filling:
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In a large bowl, beat the softened cream cheese until smooth and creamy.
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Gradually add sugar and vanilla, mixing well.
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Add eggs one at a time, mixing gently after each.
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Fold in sour cream and heavy cream until smooth.
4. Assemble and bake:
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Pour the filling over the cooled crust.
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Optional: place the springform pan in a larger pan filled with hot water (water bath) to prevent cracking.
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Bake for 55–70 minutes, until the edges are set but the center still slightly jiggles.
5. Cool and chill:
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Let the cheesecake cool to room temperature.
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Refrigerate for at least 4 hours, preferably overnight.
6. Serve:
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Remove from springform pan and top with berries, sauce, or other toppings of your choice.
Tips
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Use full-fat cream cheese for the creamiest texture.
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Room temperature ingredients prevent lumps in the batter.
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Don’t overmix eggs—overbeating can cause cracks.
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For a lighter version, you can substitute some of the cream cheese with Greek yogurt or mascarpone.
If you want, I can also give a no-bake cheesecake version that’s quicker and just as creamy.
Do you want me to do that?
