Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 32 ounces (907g) cream cheese, softened to room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 2 large eggs
  • 1 cup (237ml) sour cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (59ml) heavy cream
  • Fresh fruit, sour cream topping, fruit preserves (as desired)

Instructions:

  1. Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the springform pan.
  2. Bake the Crust (Optional): Bake the crust at 350°F (175°C) for 8-10 minutes. This helps it set and prevents it from becoming soggy. Let cool.
  3. Prepare the Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Place the wrapped pan inside a larger roasting pan.
  4. Prepare the Filling: Beat softened cream cheese and sugar until smooth and creamy. Avoid overmixing, which can incorporate too much air.
  5. Add Eggs: Beat in eggs one at a time, mixing until just combined after each addition. Again, be careful not to overmix.
  6. Incorporate Remaining Ingredients: Stir in sour cream, vanilla extract, and heavy cream until smooth.
  7. Pour Filling and Bake: Pour the filling over the cooled crust. Carefully pour hot water into the roasting pan, reaching halfway up the sides of the springform pan.
  8. Bake the Cheesecake: Bake in a preheated oven at 350°F (175°C) for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set but the center still jiggles slightly.
  9. Cooling Process: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  10. Chill and Serve: Remove the cheesecake from the water bath and let cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight. Release the cheesecake from the springform pan before serving. Top with desired toppings.