Million Dollar Cream Cheese (Print Format)
Creamy dessert featuring a buttery graham cracker crust and smooth, rich cream cheese filling chilled to perfection.
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
½ cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Filling
04 -
4 (8 oz) packages cream cheese, softened
05 -
1½ cups granulated sugar
06 -
4 large eggs, room temperature
07 -
1 cup sour cream
08 -
½ cup heavy cream
09 -
1 tablespoon pure vanilla extract
10 -
1 tablespoon fresh lemon juice
# Steps:
01 -
Preheat oven to 325°F (165°C) and line a 9-inch springform pan with foil; grease the foil.
02 -
Combine graham cracker crumbs, melted butter, and sugar in a bowl; press firmly onto bottom of prepared pan. Bake for 10 minutes, then allow to cool slightly.
03 -
Beat cream cheese until smooth using a mixer at medium speed.
04 -
Gradually add sugar while continuing to beat until the mixture is light and fluffy.
05 -
Add eggs one at a time, mixing on low speed after each addition until fully incorporated.
06 -
Blend in sour cream, heavy cream, vanilla extract, and lemon juice; mix gently to combine without overmixing.
07 -
Pour filling onto crust in pan and smooth the top evenly.
08 -
Place springform pan inside a larger roasting pan; pour hot water halfway up the sides to form a water bath. Bake for 60 to 70 minutes until the center is slightly jiggly and edges are set.
09 -
Turn off oven, crack door open, and cool cheesecake in oven for 1 hour.
10 -
Remove cheesecake from water bath and pan; cool completely at room temperature before refrigerating for a minimum of 6 hours or overnight prior to slicing.
# Tips:
01 -
Use room temperature ingredients to ensure a smooth, lump-free filling.
02 -
The water bath prevents cracking and maintains moisture for a creamy texture.
03 -
Chill overnight for the best flavor and firm texture.