INGREDIENTS
- 2 cups (250g) graham cracker crumbs (or digestive biscuits, crushed)
- 1/2 cup (115g) unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) heavy cream
Optional Topping:
- Fresh fruit or fruit compote
- Whipped cream
- Chocolate ganache
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust:
In a medium bowl, mix graham cracker crumbs and melted butter until evenly moistened. Press into the bottom of the pan firmly. Bake for 10 minutes, then remove and cool. - Make the filling:
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and beat until combined. Add eggs one at a time, mixing well after each. Then add sour cream and heavy cream, and beat until smooth and creamy. - Pour filling over the cooled crust. Tap the pan gently to remove air bubbles.
- Bake for 50–60 minutes or until the edges are set but the center is slightly jiggly. Turn off oven, crack the door, and let the cake cool in the oven for 1 hour.
- Chill in the refrigerator for at least 4 hours (preferably overnight) before serving.
- Top with fruit, whipped cream, or any topping of your choice. Slice and enjoy!
Would you like a no-bake version of this cream cheese cake as well?