Cheesecake with Cream Cheese and Fresh Cream

A cheesecake made with cream cheese and fresh cream is rich, creamy, and absolutely decadent. The combination of the smooth cream cheese with the lightness of fresh cream creates a melt-in-your-mouth dessert. Here’s a simple and delicious recipe for Cheesecake with Cream Cheese and Fresh Cream:

Cheesecake with Cream Cheese and Fresh Cream

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs (about 12-14 graham crackers)

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 1/2 tsp ground cinnamon (optional)

For the filling:

• 2 packages (16 oz) cream cheese, softened

• 1 cup heavy cream (fresh cream)

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• 1/4 cup sour cream (optional, for extra creaminess)

• 1 tbsp all-purpose flour (optional, helps to prevent cracking)

For the topping (optional):

• Fresh berries (such as strawberries, blueberries, or raspberries)

• Whipped cream

Instructions:

1. Prepare the Crust:

   • Preheat your oven to 325°F (163°C).

   • In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until everything is combined.

   • Press the mixture firmly into the bottom of a 9-inch springform pan, covering the entire bottom evenly.

   • Bake the crust in the preheated oven for 10 minutes. Once done, remove it from the oven and let it cool while you prepare the filling.

2. Prepare the Filling:

   • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

   • Gradually add the granulated sugar and vanilla extract, and beat until fully combined.

   • Add the eggs, one at a time, beating well after each addition. Be sure not to overmix.

   • Add the heavy cream and sour cream (if using) and beat until the mixture is smooth. If you’re using flour, add it now and mix until just combined.

3. Bake the Cheesecake:

   • Pour the cheesecake filling over the cooled crust in the springform pan.

   • Tap the pan gently on the counter to remove any air bubbles.

   • Place the cheesecake on the middle rack of the preheated oven and bake for 55-60 minutes, or until the center is set but slightly wobbly when you gently shake the pan. The edges should be firm and golden.

   • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

4. Chill the Cheesecake:

   • After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and develop its flavor.

5. Serve and Top:

   • Once the cheesecake is fully chilled, run a knife around the edges to loosen it from the pan, then carefully remove the sides of the springform pan.

   • Top the cheesecake with fresh berries or a dollop of whipped cream before serving. You can also drizzle some fruit syrup or chocolate ganache if you’d like to add extra flavor.

Tips:

• To prevent cracking, don’t overmix the filling. Mixing just until smooth is key.

• If you want a creamy, no-bake version, you can use a no-bake cheesecake recipe and replace the gelatin with whipped cream.

• If you prefer a different crust, you can use digestive biscuits or even a crust made from crushed cookies like Oreos.

This Cheesecake with Cream Cheese and Fresh Cream is creamy, decadent, and perfect for any occasion. Whether you serve it plain or topped with fresh fruit, it’s sure to be a hit! Enjoy!