• 2 8oz blocks of cream cheese
  • 2/3 c sugar
  • pinch of salt
  • 2 eggs
  • 1/3 c sour cream
  • 1/3 c heavy whipping cream
  • 1 tsp vanilla extract

Preheat oven to 325°F

Add a large roasting pan to the bottom rack of the oven and fill less than halfway with water.  -you’re creating a water bath here and a moist environment to help keep the consistency of the cheesecake.  You don’t want it to crack!

Line a spring form pan with parchment paper and wrap it heavily in aluminum foil, so as to ensure the water from the pan does not seep into your cheesecake.

In a large bowl, beat the cheesecake with an electric mixer until its smooth.  Add the sugar and salt and blend some more.  Then add the eggs one at a time mixing to combine after each egg.  Lastly add the sour cream, heavy whipping cream and vanilla and mix until smooth.

Pour the batter into the prepared spring form pan and place this into the roasting pan with the water.

Bake the cheesecake until it’s done and not jiggly in the center anymore, about 45 mins.  When it’s done remove it from the roasting pan and allow it to cool on a wire rack with the sides of the spring form pan removed.

Freeze this cake for at least 4 hours (preferably overnight) before serving.