Cream Cheesecake Recipe
Indulge in a creamy and decadent dessert with this New York-style cream cheesecake recipe. This easy cream cheesecake recipe includes sour cream and heavy cream for an extra smooth and luscious texture, while the graham cracker crust adds a crunchy contrast. Take it up a notch by topping it with your favorite fruit topping or try replicating the iconic Cheesecake Factory cream cheesecake recipe at home.
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling:
- 24 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (180°C). Grease a 9-inch springform pan with non-stick cooking spray.
- In a large mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of the prepared springform pan, using a flat-bottomed glass to make sure it's evenly distributed.
- Bake the crust in the preheated oven for 10 minutes. Remove it from the oven and set it aside to cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the flour and mix until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Add the sour cream, heavy cream, and vanilla extract, and mix until well combined.
- Pour the filling over the cooled crust.
- Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature.
- Once the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Serve the cheesecake chilled, topped with your favorite fruit or sauce.
Video
Notes
- Make sure your cream cheese is softened before you begin making the filling. This will ensure that it blends smoothly with the other ingredients.
- To prevent cracks from forming on the surface of your cheesecake, be sure to let it cool slowly at room temperature before refrigerating it.
- If you're having trouble removing the cheesecake from the springform pan, try running a sharp knife around the edge of the pan to loosen it before you remove the ring.