Cheesecake
Servings: 1 9 inch cheesecake
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
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).