Serves 1
Directions
- 1Preheat oven to 325°F (160°C), with rack in middle of oven.
- 2Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and melted butter.
- 3Assemble the cookie crust. Press the crumb mixture firmly into the bottom of a 9x5 loaf pan.
- 4Place the pan on a baking sheet and bake for 10 minutes. Remove from the oven and let cool.
- 5In the bowl of a stand mixer, fitted with a paddle attachment beat cream cheese and sugar on medium speed for 2-3 minutes.
- 6Add the salt and vanilla, beating after each addition. Beat in the egg. Add the sour cream, beat until combined. Scrape down the sides of the bowl and along the bottom to make sure all of the cream cheese has been incorporated.
- 7Bake at 325°F (160°C) for 35-40 minutes until the edges of the cheesecake are set and slightly golden brown, and the middle of the cheesecake is set but still slightly wobbly. Remove from the oven and run a knife around the edges to loosen.
- 8Allow the cheesecake to cool in the pan on a wire rack. Transfer to the fridge and chill for 4 hours. Cut into slices and serve.
Ingredients
- 6 whole graham cracker sheets
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
- 16 oz cream cheese, softened to room temp
- 1/2 cup granulated white sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 1 whole egg, large, room temp
- 1/2 cup sour cream, room temp
Equipment
food processorblenderlarge bowl9x5 loaf panbaking sheetstand mixerpaddle attachmentwire rack
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