Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 10 minutes; let cool.
- In a large bowl, beat the cream cheese until smooth, then add sugar and vanilla and mix until combined.
- Add eggs one at a time, beating on low speed until each is just incorporated, then gently stir in the heavy cream until smooth.
- Pour the filling over the cooled crust and gently tap the pan to release air bubbles.
- Bake for 55-60 minutes, until the edges are set, and the center has a slight wobble.
- Turn off the oven and crack the door slightly, letting the cheesecake cool in the oven for 1 hour.
- Remove from the oven and let it cool completely on a counter for another hour or two.
- Cover and refrigerate for at least 4 hours, preferably overnight, before serving.
Nutrition
Calories: 350kcalCarbohydrates: 27gProtein: 6gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 16gVitamin A: 800IUCalcium: 90mgIron: 0.6mg
Notes
Ensure all ingredients are at room temperature for best mixing results. Use a water bath to prevent cracks during baking for a smoother top. This cheesecake can be made ahead of time and keeps well in the fridge for 5 days or frozen for up to 2 months. Experiment with different toppings like fruit compotes or chocolate drizzles to customize your cheesecake. For a twist, try adding lemon zest to the filling or make a marble version with melted chocolate.
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