Fluffy Cheesecake Recipe

Ingredients

• 2 cups graham cracker crumbs (for crust)
• 1/4 cup sugar (for crust)
• 1/2 cup unsalted butter, melted (for crust)
• 4 cups cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream

Instructions

1. Prepare the crust:
   • Preheat your oven to 325°F (163°C).
   • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
   • Press the mixture into the bottom of a greased 9-inch springform pan. Use the back of a spoon to pack it down tightly.
   • Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Make the cheesecake filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the sugar and vanilla extract, and continue beating until combined.
   • Add eggs one at a time, mixing well after each addition.
   • Add sour cream and heavy cream, and mix until the batter is smooth and creamy.
3. Assemble the cheesecake:
   • Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
   • Tap the pan on the counter to remove any air bubbles.
4. Bake the cheesecake:
   • Place the pan on the middle rack of the preheated oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly.
   • Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
5. Chill the cheesecake:
   • After the cheesecake has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
6. Serve:
   • Once chilled, remove the cheesecake from the springform pan and transfer to a serving plate.
   • Top with fresh berries, whipped cream, or your favorite toppings.

Enjoy your fluffy, creamy cheesecake!