I made and cooked this recipe on a sunday and had it sit in the fridge till chloe's bday on a Wednesday.
Graham Cracker Crust¹
- 1 ½ cups graham cracker crumbs (170g)
- 2 Tablespoons sugar
- 1 Tablespoon brown sugar (can substitute white)
- 7 Tablespoons butter melted
Cheesecake
- 32 oz cream cheese² (4pkgs) softened to room temperature (910g)
- 1 cup sugar (200g)
- ⅔ cups sour cream (160g)
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 4 large eggs room temperature, lightly beaten
Recommended Equipment
- Amy's thoughts........... (I did end up putting the Springform pan in an oven proof crockpot bag and then i put the springform pan
- in a 9x13 pan full of water. Looks like is wasn't necessary, but my friend Dayna strongly recommeded it. The cheesecake took forever to cook. It said cook 75 min, but I'm sure I cooked it for at least 1 and 1/2 hours, possibly close to 2 hours. It kept being so jiggily. Finally I looked up another opinion and one chef said with a thermometer check the internal temperature it should be 150 degrees. B/c I cooked it so long the whole top was golden brown, Id rather have golden brown color than food poisioning. It turned out suprisingly super duper delicious. I definitely will use this recipe again.)
- Next time I want to get 10 or so strips of aluminum foil and place them in the springform pan first (to help the whole cheesecake come out easily when its all done and cooked)
- I Used a 8'' springform pan b/c thats all i had available to use and i filled the cheesecake to the brim top and I poured the leftover batter into a glass measuring cup and let it cook and we ate that too.)
Instructions
- Preheat oven to 325F (160C).
- Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
- Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
Cheesecake
- In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
- Add sugar and stir again until creamy.
- Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
- With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
- Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
- Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
- Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
- Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!
