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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal of the cheesecake.
Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Stir until the mixture is well combined and resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan, creating a firm, even crust.
Bake for 10-12 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the sugar, vanilla extract, and salt. Continue beating until the mixture is smooth and fully combined.
Add the eggs, one at a time, mixing well after each addition.
Add the sour cream and heavy cream, and beat until the batter is smooth and creamy.
Assemble and Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Tap the pan on the counter to release any air bubbles in the batter.
Place the pan in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
Cool and Chill:
After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, or overnight, for best results.
Serve:
Before serving, carefully remove the cheesecake from the springform pan. Top with fresh berries or whipped cream if desired, and slice into wedges. Enjoy!
Serving and Storage Tips:
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