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- Preheat the Oven: Preheat your oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract, and beat until well combined.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Incorporate Sour Cream and Heavy Cream: Mix in the sour cream and heavy cream until the batter is smooth and creamy.
- Pour into the Pan: Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
- Bake: Bake in the preheated oven for about 60-70 minutes or until the center is set and the top is lightly browned.
- Cooling: Allow the cheesecake to cool in the oven with the door ajar for about 1 hour. Then, refrigerate for at least 4 hours or overnight.
- Serve: Once fully chilled, remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and serve chilled.
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