My all time go-to cheesecake recipe. I love this one and just adapt new flavor components.
Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons butter, melted
Filling:
- 3 8-ounce packages cream cheese (room temp)
- 8 ounce mascarpone (room temp)
- 1 cup sugar
- 3 tablespoons flour
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla
Combine crumbs, 3 tablespoons sugar and melted butter, press onto bottom of 9-inch spring form pan. Bake at 350 degrees for 10 minutes. When pan is cool wrap with foil up to top edges. Yo will be baking in a water bath and want to prevent water from seeping into the pan.
Combine cream cheese and mascarpone in mixing bowl. Beat well on medium speed. Add the sugar and flour, mix until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust.
Place springform pan inside a roasting pan and fill half way up the sides of the springform pan with warm water.
Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan; but do not remove rim of pan. Completely cool before removing rim of pan. Refrigerate several hours before serving.
Garnish suggestions:
- Fresh berries and mint
- Chopped snickers bar and salted caramel
- Strawberries and balsamic glaze
- Fresh blueberries with sugar and lemon zest