The Heavy One Cheesecake
Indulge in pure decadence with "The Heavy One Cheesecake," a rich and creamy dessert that will leave everyone swooning. This show-stopping recipe features a buttery graham cracker crust that provides the perfect foundation for a luxuriously smooth filling of tangy cream cheese, luscious sour cream, and velvety heavy cream. Enhanced with a hint of vanilla and delicately balanced with a whisper of flour for stability, this cheesecake bakes to perfection in a water bath, ensuring a crack-free, velvety texture. With its golden edges and oh-so-slightly jiggly center, it's a dessert masterpiece that's worth the effort. Ideal for dinner parties, special celebrations, or a well-deserved treat, this cheesecake pairs beautifully with fresh fruit, whipped cream, or a drizzle of salted caramel. Serve it chilled and savor each heavenly bite!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 32 ounces cream cheese, softened
- 1.25 cups granulated sugar
- 1 cup sour cream
- 0.5 cup heavy cream
- 1 tablespoon vanilla extract
- 5 pieces large eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the texture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to press it tightly. Bake the crust for 10 minutes, then let it cool while preparing the filling.
In a large mixing bowl, beat the cream cheese and 1 1/4 cups granulated sugar together using a hand or stand mixer until smooth and fluffy, about 2-3 minutes.
Add the sour cream, heavy cream, and vanilla extract to the mixture, and mix until combined.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Sprinkle in the flour and mix just until combined. Do not overmix, as this can lead to a denser texture.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula.
Prepare a water bath by wrapping the bottom of the springform pan in two layers of aluminum foil to prevent leaks, then place the pan inside a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
Bake the cheesecake in the water bath at 350°F (175°C) for 90 minutes, or until the edges are set and the center has a slight jiggle when shaken.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually in the oven for 1 hour. This prevents cracks from forming.
Remove the cheesecake from the water bath and let it cool to room temperature for another hour. Then refrigerate for at least 6 hours, preferably overnight.
Run a knife around the edges of the cheesecake before removing the springform pan. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 26.7 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 34.7 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
