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🍰 This rich, velvety classic cheesecake melts in your mouth and makes every bite feel like a special occasion! ✨
With a buttery smooth filling and perfect texture, this foolproof recipe is a must-try for any dessert lover. 🍰💛

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🧁 Full recipe below.

1. Preheat oven to 350°F. Grease a 9-inch springform pan with softened butter and line the bottom with a 9-inch circle of parchment paper. Wrap the pan in a double layer of crossed aluminum foil to prevent leaks during baking.
2. In a stand mixer with the whisk attachment, beat 3 packages of room temperature cream cheese with 1 cup sugar on medium-high until smooth (about 5 minutes). Add 2/3 cup sour cream and 2 tsp vanilla, beat for 1–2 more minutes. Scrape the bowl.
3. On low speed, add 4 large eggs one at a time, mixing just until combined. Batter should be smooth and creamy.
4. Pour batter into the prepared pan. Tap gently on the counter to release air bubbles.
5. Place the pan inside a large roasting pan. Pour in hot water until it reaches 3/4 inch up the sides of the springform pan.
6. Bake for 60–70 minutes, until edges are set and center is slightly jiggly. Turn off oven, crack the door, and let the cheesecake rest inside for 1 hour.
7. Chill in the fridge for at least 6 hours or overnight. To serve, run a knife around the edge, release the pan, and lift off the sides. Store leftovers in the fridge up to 3 days or freeze for 2 months.