Instructions:
Preparing the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
- Mix the crust ingredients. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is well combined and resembles wet sand.
- Press the mixture into the bottom of the prepared pan, forming a compact, even layer.
- Bake for about 10 minutes, then remove from the oven and let cool while you prepare the filling.
Making the Filling:
- Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup sugar and vanilla, beating well.
- Add the eggs one at a time, beating just until blended after each addition.
- Mix in the sour cream and heavy cream, beating until smooth.
- Pour the filling over the crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.
Baking:
- Bake in the preheated oven for about 55 minutes or until the center is almost set but still slightly jiggly. Avoid opening the oven door too often to prevent cracks.
- Turn off the oven and let the cake cool inside for 1 hour with the door slightly ajar. This slow cooling helps prevent cracking.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely.
Serving:
- Before serving, carefully run a knife around the edges of the pan to loosen the cake, then remove the sides of the springform pan.
- Top with fresh fruit, whipped cream, or fruit preserves if desired.
- Slice and serve chilled.
Enjoy your homemade cream cheese cake! It’s rich, creamy, and sure to satisfy your sweet tooth.