A delightful cheesecake with a creamy vanilla filling and a buttery graham cracker crust.
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Using parchment paper ensures easy removal of the cheesecake.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared pan.
Use the bottom of a glass to press the crust evenly.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool.
Cooling the crust prevents it from mixing with the filling.
In a large bowl, beat the cream cheese and sugar until smooth. Add the sour cream and vanilla extract, mixing until combined.
Ensure the cream cheese is softened for a smoother mixture.
Add the eggs one at a time, beating after each addition. Finally, mix in the heavy cream until the filling is smooth.
Avoid overmixing to prevent air bubbles.
Pour the filling over the cooled crust. Wrap the bottom of the pan with aluminum foil and place it in a roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan.
The water bath helps the cheesecake bake evenly.
Bake the cheesecake at 325°F (165°C) for 1 hour. Turn off the oven and let the cheesecake sit inside for another hour.
Letting the cheesecake cool gradually prevents cracks.
Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Chilling allows the flavors to meld and the texture to set.
Run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring and transfer the cheesecake to a serving plate.
Warming the knife slightly can help release the cheesecake cleanly.
Slice the cheesecake with a warm knife, wiping it clean between cuts. Serve and enjoy!
A warm knife ensures clean slices.
Nutze unsere App für das beste Erlebnis
