Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
If you’re out of graham crackers, crushed digestive biscuits can be a lovely substitute, adding their own unique crunch and flavor.
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until the crumbs are well coated.
- Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
- In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 3 minutes.
- Add 1 1/4 cups of sugar and vanilla extract to the cream cheese. Mix until well combined.
- Add the eggs, one at a time, beating well after each addition. This reminds me of helping my abuela, where patience was a secret ingredient in our dishes.
- Gently fold in the sour cream and heavy cream until the mixture is smooth and creamy.
- Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly.
- Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Remember, like abuela’s sopa, it’s all about trusting your senses.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour. This helps prevent cracking.
- Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, or overnight for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International