Fluffy Baked Cheesecake

Ingredients:

– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 4 (8-ounce) packages cream cheese, softened
– 1 1/4 cups granulated sugar
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup sour cream
– 1 cup heavy cream
– 1 tablespoon cornstarch

 Instructions:

1. **Prepare the Crust:**
– Preheat the oven to 325°F (163°C).
– In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined.
– Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
– Bake the crust for 10 minutes, then set aside to cool.

2. **Prepare the Cheesecake Filling:**
– In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
– Add the 1 1/4 cups of sugar and beat until well combined.
– Add the vanilla extract and mix well.
– Add the eggs one at a time, beating well after each addition.
– Add the sour cream and heavy cream, and mix until smooth.
– Finally, add the cornstarch and mix until just combined.

3. **Bake the Cheesecake:**
– Pour the cheesecake filling over the prepared crust in the springform pan.
– Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan.
– Carefully transfer the roasting pan to the preheated oven.
– Bake the cheesecake for 1 hour and 30 minutes, or until the center is set and the top is lightly browned.

4. **Cool and Chill:**
– Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.
– Remove the cheesecake from the water bath and let it cool to room temperature.
– Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight.

5. **Serve:**
– Carefully remove the springform pan sides before serving.
– Serve plain or with your favorite toppings, such as fresh berries, whipped cream, or a drizzle of chocolate sauce.

Enjoy your tall, fluffy baked cheesecake!