Hey Lykkers! So, you’ve got that cheesecake craving, huh? I feel you. There’s just something magical about that first bite of creamy, rich cheesecake—it’s like dessert royalty. And the best part? You don’t need to be a pro baker to pull it off. This recipe is easy, delicious, and guaranteed to impress anyone who takes a slice.

Let’s dive into this dreamy, melt-in-your-mouth cheesecake journey together!

Creamy Cheesecake You’ll Keep Coming Back To

Whether it’s a cozy Sunday or you’re celebrating something special, this cheesecake is always a good idea. It’s creamy with a hint of tang, and that buttery, crunchy crust pulls it all together like a dream.

Ingredients You’ll Need

For the base:

- 1 ½ cups crushed digestive biscuits (or graham crackers)

- 2 tablespoons sugar

- 6 tablespoons melted butter

For the filling:

- 4 blocks (8 oz each) cream cheese, softened

- 1 cup white sugar

- 1 teaspoon pure vanilla extract

- 4 large eggs

- ⅔ cup sour cream

- ⅔ cup heavy cream

Let’s Bake!

1. Make That Crust

Toss your crushed biscuits, sugar, and melted butter into a bowl and mix until it feels like slightly wet sand. Then, press that goodness firmly into the bottom of a 9-inch springform pan—use the back of a spoon or a flat-bottomed glass to pack it down nice and tight. A flat-bottomed glass works great to get it even. Slide it into the oven set at 325°F (160°C) and bake for 10 minutes. Once done, take it out and let it cool down.

2. Mix the Filling

In a large bowl, beat the cream cheese until super smooth—this is key to avoiding lumps. Next, add in the sugar and vanilla, giving it another good mix until smooth. Then add the eggs one at a time, gently mixing each one in—no need to go crazy here, just until everything’s combined. Stir in the sour cream and heavy cream until silky and rich.

3. Get It in the Pan

Pour the creamy mixture over the crust. Gently tap the pan on the counter to pop any air bubbles.

4. Water Bath = No Cracks

This step is optional, but trust me—it helps. Wrap the bottom of your pan in foil, place it in a larger pan, and pour in hot water about halfway up. Bake at 325°F (160°C) for around 65 minutes, or until the middle has a slight wobble.

5. Chill Out

Switch off the oven, pop the door open a bit, and let your cheesecake chill in there for about an hour. Then let it rest at room temp for another hour before popping it in the fridge overnight. Yes, it’s hard to wait—but it’s worth it!

Dress It Up!

- Fresh berries with a touch of honey

- Chocolate or caramel drizzle

- Toasted coconut or crushed Oreos

- Lemon zest or fruit compote for a zingy twist

Ready to Impress?

And there you go, Lykkers—your homemade cheesecake masterpiece! Perfect for birthdays, dinner parties, or “just because.” Want to jazz it up with flavors like peanut butter swirl or matcha? Let’s experiment next time!

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Video By "The Cooking Foodie"