Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 32 ounces (907g) cream cheese, full-fat, softened to room temperature
  • 1 ¾ cups (350g) granulated sugar
  • ½ cup (120ml) sour cream, full-fat, room temperature
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • ½ cup (120ml) heavy cream
  • Fresh berries (strawberries, blueberries, raspberries) - Optional
  • Whipped cream - Optional

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the springform pan. Chill for at least 30 minutes.
  2. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (double layer is recommended). This prevents water from seeping into the cheesecake.
  3. Beat cream cheese until smooth and creamy. Gradually add sugar, then sour cream and vanilla extract. Mix until just combined.
  4. Add the eggs one at a time, mixing on low speed after each addition. Do not overmix.
  5. Gently fold in the heavy cream until just combined.
  6. Pour the filling into the prepared crust. Place the springform pan in a baking sheet. Pour hot water into the baking sheet, reaching halfway up the sides of the springform pan.
  7. Bake in a preheated oven at 325°F (160°C) for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set and the center jiggles slightly.
  8. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight.
  10. Run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully release the springform pan.
  11. Top with fresh berries and whipped cream (optional). Slice and enjoy this cheesecake factory recipe!