Ingredients
Scale
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 4 (8 oz) packages cream cheese, softened
- 1¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- ⅔ cup sour cream
- ⅔ cup heavy cream
Instructions
- Wrap the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in.
- Beat the cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Mix in sour cream and heavy cream until silky.
- Press the graham cracker crust into the foil-wrapped pan. Pour the batter over the crust and smooth the top.
- Place the pan in a roasting dish. Pour hot water into the roasting pan until it reaches halfway up the springform pan. Bake at 325°F (160°C) for 60–70 minutes.
- Let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Chill for at least 4 hours before serving.
Notes
- Double-wrap the springform pan with foil to prevent leaks.
- Avoid overmixing the batter to prevent air bubbles.
- The cheesecake is done when the edges are set but the center still jiggles slightly.
- For best results, chill the cheesecake overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 30g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg