Instructions

1. 1

   Preheat your oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty aluminum foil, ensuring no water can seep in if using a water bath.

   ⏱️ 5 min•🌡️ 350

   
2. 2

   For the crust, crush the graham cracker sheets into fine crumbs. You can do this in a food processor or by placing them in a Ziploc bag and crushing with a rolling pin. In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter. Mix until well combined.

   ⏱️ 5 min

   
3. 3

   Press the crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.

   ⏱️ 10 min•🌡️ 350

   
4. 4

   Reduce the oven temperature to 325°F (160°C).

   ⏱️ 1 min•🌡️ 325

   
5. 5

   In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

   ⏱️ 3 min

   
6. 6

   Gradually add 1 1/2 cups granulated sugar to the cream cheese, beating until just combined and smooth. Do not overmix.

   ⏱️ 2 min

   
7. 7

   Stir in the sour cream, heavy cream, and vanilla extract until just incorporated.

   ⏱️ 1 min

   
8. 8

   Add the eggs one at a time, beating on low speed after each addition just until the yolk disappears. Be careful not to overmix, as too much air can cause cracks in the cheesecake.

   ⏱️ 2 min

   
9. 9

   Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.

   ⏱️ 1 min

   
10. 10

    If using a water bath, place the springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the springform pan.

    ⏱️ 2 min

    
11. 11

    Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. The internal temperature should be around 150°F (65°C).

    ⏱️ 60 min•🌡️ 325

    
12. 12

    Turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.

    ⏱️ 60 min

    
13. 13

    Remove the cheesecake from the oven and the water bath (if used). Carefully remove the foil from the springform pan. Let it cool completely on a wire rack at room temperature for another 1-2 hours.

    ⏱️ 90 min

    
14. 14

    Once completely cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to firm up and develop its full flavor.

    ⏱️ 180 min

    
15. 15

    To serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a warm, clean knife for best results.

    ⏱️ 1 min

    

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Nutrition Facts (per serving)