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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.

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.

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.

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

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.

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

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

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.

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

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.

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).

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.

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.

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.

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.


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.

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.

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.

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

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.

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

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

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.

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

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.

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).

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.

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.

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.

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.
