Description
A delicious and creamy cheesecake topped with whipped cream.
Ingredients
Scale
- 2 cups (200g) crushed sugar cookies
- 1/4 cup (56g) melted unsalted butter
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp (5ml) vanilla extract (for filling)
- 3 large eggs
- 1/2 cup (120ml) sour cream
- 1/4 cup (30g) all-purpose flour
- 1 cup (240ml) heavy cream
- 1/4 cup (50g) powdered sugar
- 1 tsp (5ml) vanilla extract (for whipped cream)
Instructions
- Preheat oven to 325°F (160°C).
- Mix crushed sugar cookies with melted butter and press into the bottom of a 9-inch (23cm) springform pan to form the crust.
- Bake crust for 10 minutes, then let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add vanilla extract (1 tsp) and mix.
- Add eggs one at a time, beating after each addition.
- Mix in sour cream and flour until just combined.
- Pour filling over the cooled crust.
- Bake for 50-60 minutes until the center is set but slightly jiggly.
- Turn off oven, leave cheesecake inside with door slightly open for 1 hour.
- Remove and cool completely, then refrigerate for at least 4 hours.
- Whip heavy cream with powdered sugar and vanilla (1 tsp) until stiff peaks form.
- Spread whipped cream over chilled cheesecake before serving.
Notes
- For best results, let the cheesecake cool in the oven.
- Ensure all ingredients are at room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg