Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil. Lightly grease the bottom and sides of the pan.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.1.5 cups graham cracker crumbs, 0.5 cup unsalted butter, 2 tablespoons granulated sugar
- In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the 1 ½ cups of granulated sugar, beating until just combined. Scrape down the sides of the bowl as needed.32 ounces full-fat cream cheese, 1.5 cups granulated sugar
- Beat in the vanilla extract and salt until incorporated. Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.1 teaspoon vanilla extract, 0.25 teaspoon salt, 4 large eggs
- Fold in the sour cream gently until the filling is uniform and smooth.0.5 cup sour cream
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles. Place the springform pan on a baking sheet. Bake for 55-65 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle.
- Turn off the oven and prop the oven door open slightly, leaving the cheesecake inside for another hour. After an hour, transfer the cheesecake to a wire rack to cool completely at room temperature. Once completely cooled, cover with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to fully set.
Notes
Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter and to prevent cracks. Avoid overmixing once eggs are added to prevent incorporating too much air. The slow cooling process in the oven is crucial for a crack-free top.
