DESSERT

Cheesecake

  • 1.5 cups graham cracker crumbs (about 10 - 12 crackers)
  • 5 tablespoons butter, melted
  • 1/4 cup sugar (white)
  • 32oz or 4 blocks cream cheese
  • 1 cup white sugar
  • 1 cup sour cream, full fat
  • 1 teaspoon vanilla
  • 3 eggs

All ingredients must be at room temperature. Take out and leave overnight if needed. There is little room for error in temperature.

Mix crust ingredients, press to bottom of springform pan. Bake at 375F for about 10 minutes.

Change oven to 325 and add pan(s) of water to increase humidity.

Beat sugar, cream cheese until creamed, a couple minutes. Add wet ingredients and beat only until combined. Do not overmix past this point.

Pour into (now cooled) springform. Bake at 325 for about an hour and a half or until just short of being set. Cheesecake should wobble still.

Open oven door and let cool for half an hour. Remove and cool for 8 hours or more. Let the cake cool at room temperature for a while before refrigerating. The goal here is to avoid sudden changes in temperature. Keep refrigerated.