Description
A rich and creamy Polish-style vanilla cheesecake, perfect for special occasions or a sweet treat.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (100g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup (240ml) sour cream
- 1/4 cup (60ml) heavy cream
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
- Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust. Bake for 10 minutes and then let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add eggs one at a time, mixing on low speed just until incorporated after each addition.
- Stir in sour cream and heavy cream until smooth.
- Pour the cream cheese mixture over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the edges are lightly browned.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight before serving.
Notes
- For a richer flavor, consider using vanilla bean paste instead of vanilla extract.
- Ensure all ingredients are at room temperature for a smoother batter.
- Top with fresh berries or fruit compote before serving for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 260
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 80
Keywords: Polish Vanilla Cheesecake, cheesecake recipe, vanilla cheesecake, Polish dessert, cream cheese dessert