Ingredients

1 cup graham cracker crumbs

1/4 cup almonds (finely chopped)

1/4 cup walnuts (finely chopped)

2 tablespoons white granulated sugar

1 teaspoon cinnamon

1 stick unsalted butter (melted)

6 packages (8 ounces each) full-fat cream cheese (room temperature)

2 cups white granulated sugar

5 large eggs (room temperature)

16 ounces full-fat sour cream (room temperature)

1/4 cup all-purpose flour

2 tablespoons cornstarch

1 tablespoon vanilla extract

2 cups full-fat sour cream

1/4 cup white granulated sugar

Instructions

Step 1: Preheat oven to 325 degrees Fahrenheit (163°C) and adjust the middle rack.

Step 2: Wrap the outside of a 10-1/2-inch springform pan in a double layer of foil to prevent water from leaking in during baking.

Step 3: Finely chop the almonds and walnuts, or pulse in a food processor, then combine with graham cracker crumbs, sugar, and cinnamon in a large bowl.

Step 4: Stir in the melted butter until the mixture is evenly moistened.

Step 5: Press the crust mixture firmly into the bottom and halfway up the sides of the prepared springform pan using a measuring cup or your hands.

Step 6: Refrigerate the crust for at least 20 minutes to set.

Step 7: Ensure all filling ingredients (cream cheese, eggs, sour cream) are at room temperature to avoid lumps.

Step 8: Beat the cream cheese in a stand mixer or large bowl with a hand mixer on medium-low speed until light and fluffy.

Step 9: Gradually add 2 cups of sugar while continuing to beat until creamy and smooth.

Step 10: Add eggs one at a time, beating after each until fully incorporated.

Step 11: Whisk together flour and cornstarch in a small bowl, then add to the batter along with vanilla extract. Mix gently until combined, being careful not to overmix.

Step 12: Add 16 ounces sour cream and beat well, scraping down the sides of the bowl as needed.

Step 13: Pour the cheesecake filling over the chilled crust and smooth the top.

Step 14: Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan.

Step 15: Bake for 1 hour and 15 minutes, checking at 60 minutes for doneness. The center should wobble slightly while edges are puffed and lightly golden.

Step 16: Turn off the oven and prop the door open. Let the cheesecake cool inside the oven for 1 hour.

Step 17: Remove the cheesecake from the oven and transfer to a cooling rack for about 2 hours until cool enough to refrigerate.

Step 18: In a medium bowl, whisk 2 cups sour cream with 1/4 cup sugar until creamy and smooth. Adjust sugar to taste if desired.

Step 19: Spread the sour cream topping evenly over the cooled cheesecake using an offset spatula.

Step 20: Refrigerate the cheesecake uncovered for 24 hours to fully set and develop flavor.

Step 21: Before serving, garnish with sliced fresh strawberries or your favorite fruit.

Tips & Variations

Use room temperature ingredients to achieve a smooth, lump-free filling.

For a nut-free crust, omit the almonds and walnuts and increase graham cracker crumbs accordingly.

Adding a tablespoon of lemon juice to the sour cream topping gives a subtle tang.

Cover the wrapped pan with foil tightly to prevent water from entering the cake during the water bath.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better when made a day ahead, allowing flavors to develop and the texture to firm up.

Why do I need to use a water bath?

The water bath helps regulate the oven temperature and prevents cracking by maintaining a moist environment during baking, resulting in a creamy, smooth cheesecake.