Extra Rich and Creamy Cheesecake!
Extra Rich and Creamy Cheesecake!
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs 
- 1/2 cup unsalted butter, melted 
For the Cheesecake Filling:
- 32 oz cream cheese, softened 
- 1 1/2 cups granulated sugar 
- 1/4 cup all-purpose flour 
- 1 tsp vanilla extract 
- 4 large eggs 
- 1 cup sour cream 
- 1/4 cup heavy cream
Instructions:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter for the crust. Stir until well combined.
Press the crumb mixture into the bottom of the prepared springform pan, forming an even layer. Use the back of a spoon or a flat-bottomed glass to press it down firmly.
In a large mixing bowl, beat the softened cream cheese, granulated sugar, flour, and vanilla extract until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the sour cream and heavy cream until well combined.
Pour the cheesecake filling over the crust in the springform pan.
Smooth the top with a spatula and tap the pan gently on the counter to release any air bubbles.
Bake for approximately 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside for another 30 minutes to cool gradually. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving.