Dear Silent 🤫 members of our group say anything to stay active.
I love this quick & easy recipe and it’s a treat for Beginners…. Must express something to keep getting my recipes…. Thank you❤️Are you interested in Recipe ❤️
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the filling:
- 4 (8 oz) packages of cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
For the topping (optional):
- Fresh berries, fruit compote, or whipped cream
Instructions:
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- Make the Crust:
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Prepare the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add the sugar and vanilla extract, and continue to beat until well combined.
- Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- Add the sour cream and heavy cream, and mix until the batter is smooth and creamy.
- Bake the Cheesecake:
- Pour the filling over the cooled crust in the springform pan. Gently tap the pan on the counter to release any air bubbles.
- Place the springform pan in a large roasting pan, and fill the roasting pan with hot water about halfway up the sides of the springform pan (this creates a water bath to prevent cracking).
- Bake for 1 hour and 30 minutes, or until the edges are set but the center still slightly jiggles when shaken.
- Cool and Chill:
- Turn off the oven, and crack the oven door open. Allow the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, and cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
- Serve:
- Run a knife around the edge of the pan before releasing the springform pan.
- Serve the cheesecake plain, or top it with fresh berries, fruit compote, or whipped cream.
Enjoy this rich and creamy cheesecake that will surely impress!
4o
