Cheesecake
Servings: 1 9 inch cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups Graham cracker crumbs
- 1 Tbsp Sugar
- 2 Tbsp Brown Sugar
- 7 Tbsp Unsalted butter - melted
Cheesecake
- 32 oz Cream cheese - room temp (4 blocks)
- 1 cup Sugar
- 2/3 cup Sour cream
- 1 1/2 tsp Vanilla
- Salt - pinch
- 4 Eggs - large, room temp, beaten
Instructions
- Preheat oven to 350 F.
Prepare crust
- Stir together dry crust ingredients, then stir in butter.
- Press into springform pan.
Prepare filling
- Stir cream cheese until smooth. Don't overbeat.
- Add sugar and repeat.
- Add sour cream, vanilla, and salt. Stir until well-combined, scraping sides.
- On low speed, add eggs slowly, beating throughout. Scrape sides.
Assemble
- Pour filling into crust.
- Place springform onto a foil lined sheet.
- Turn oven down to 325 F and bake for 75 minutes.Cheesecake should jiggle in the center and have a slight wet shine, but not look liquid in any part.
- Cool on top of the oven for 10 minutes.
- Loosen edges from pan.
- Cool 1-2 hours to room temp.
- Cover lightly with plastic and allow to set in fridge overnight (6+ hours).