If you’re looking for a monster of a cheesecake recipe, this is it. It’s easy, creamy and isn’t too sweet. It’s got a little bit of tang from the sour cream on the top.

One of the things I like about this recipe is that the crust isn’t baked – usually graham cracker crusts that are baked are too hard to go with cheesecake. This one is just graham cracker crumbs blended with a bit of sugar and some soft butter. It’s refrigerated while the filling is made and is baked along with the filling.

The filling – it’s pretty straightforward, but is very rich. A full five packages of cream cheese go into it, along with cream, eggs and egg yolks.

I had a bit of cracking on the top of the cheesecake, but I don’t really mind. Sour cream helps cover some of it, and once you taste this all memories of cracked tops go out the window.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Upstate Cheesecake (Baked: New Frontiers in Baking, p. 85)