CREAM CHEESE CAKE

Instructions:

Preparing the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
2. Mix the crust ingredients. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is well combined and resembles wet sand.
3. Press the mixture into the bottom of the prepared pan, forming a compact, even layer.
4. Bake for about 10 minutes, then remove from the oven and let cool while you prepare the filling.

Making the Filling:

1. Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup sugar and vanilla, beating well.
2. Add the eggs one at a time, beating just until blended after each addition.
3. Mix in the sour cream and heavy cream, beating until smooth.
4. Pour the filling over the crust in the springform pan. Tap the pan gently on the counter to release any air bubbles.

Baking:

1. Bake in the preheated oven for about 55 minutes or until the center is almost set but still slightly jiggly. Avoid opening the oven door too often to prevent cracks.
2. Turn off the oven and let the cake cool inside for 1 hour with the door slightly ajar. This slow cooling helps prevent cracking.
3. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set completely.

Serving:

1. Before serving, carefully run a knife around the edges of the pan to loosen the cake, then remove the sides of the springform pan.
2. Top with fresh fruit, whipped cream, or fruit preserves if desired.
3. Slice and serve chilled.

Enjoy your homemade cream cheese cake! It’s rich, creamy, and sure to satisfy your sweet tooth.