The Ultimate Rich and Creamy Cheesecake Recipe

Ingredients

• 1 tablespoon softened butter
• 3 tablespoons crumbs from Famous Chocolate Wafers, graham crackers or ginger snaps, OR
• 1 (3 ounce) package soft ladyfingers (24 total) left whole, but trimmed to fit pan
• 3 (8 ounce) packages cream cheese, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 0.25 cup heavy cream
• 0.25 cup sour cream
• Heavy-duty foil for pan

Instructions

1. Position oven rack in the center and preheat to 325 degrees F. Grease a 9-inch springform pan with butter. Coat with your preferred crumbs, ensuring even coverage, or line the sides with ladyfingers. Create a foil wrap by overlapping two long strips of heavy-duty foil in a cross pattern, placing the pan in the center. Crimp the foil tightly around the top exterior of the pan to create a seal. Place the wrapped pan inside a larger roasting pan.
2. With an electric mixer, beat cream cheese until completely smooth. Gradually add sugar, mixing on medium speed until thoroughly combined. Scrape the bowl's sides and beat again until smooth. Add eggs one at a time, scraping down the bowl after each addition for a smooth batter. Slowly mix in vanilla, followed by cream and sour cream. (Concurrently, bring a kettle of water to a boil, then turn off the heat.)
3. Pour the batter into the prepared pan. Place the roasting pan onto the oven rack and carefully pour boiling water into it, reaching halfway up the springform pan's sides. Bake until the cheesecake's edges are set but the center still jiggles slightly, approximately 40 minutes (some flavor variations may require longer). Turn off the oven and slightly open the door; allow the cheesecake to remain in the oven, allowing the residual heat to finish cooking it, for about 30 minutes.
4. Take the pan out of the water bath and place it on a wire rack. Let it cool completely at room temperature. Cover and chill in the refrigerator until thoroughly chilled, around 3 hours (it can be stored in the refrigerator for up to 4 days). Before serving, carefully run a knife around the pan's edge to loosen the sides, then release the spring and serve.

Nutrition

• Calories: 347 kcal
• Fat Content: 25 g
• Fiber Content: 0 g
• Sugar Content: 17 g
• Sodium Content: 213 mg
• Protein Content: 7 g
• Cholesterol Content: 135 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g