Directions
- 1Preheat oven to 350°F (175°C).
- 2In a bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter; mix until it resembles wet sand.
- 3Press the mixture into the bottom of a 9-inch springform pan, creating a partial side crust.
- 4Bake the crust at 350°F (175°C) for 15 minutes.
- 5In a stand mixer with a paddle attachment, beat 3 blocks of room-temperature cream cheese until smooth.
- 6Add 1 cup of granulated sugar gradually while mixing on low speed.
- 7Add salt and vanilla extract.
- 8Add eggs one at a time, mixing on medium-low speed after each addition, and scrape down the bowl.
- 9Add 1/2 cup of room temperature sour cream and mix on medium-low.
- 10Pour the batter over the cooled crust.
- 11Bake at 350°F (175°C) for 15 minutes, then reduce heat to 300°F (150°C) and bake for another 30-35 minutes, or until the center wobbles slightly.
- 12Turn off the oven and leave cheesecake inside for an hour to cool slowly.
- 13Let the cheesecake cool to room temperature on the countertop for about an hour.
- 14Chill in the refrigerator for 6 hours or up to 3 days.
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 0.25 cup unsalted butter
- 3 8-ounce blocks cream cheese
- 1 cup granulated sugar
- 0.25 teaspoon salt
- 2 teaspoons vanilla extract
- 0.5 cup sour cream
- 3 eggs
Equipment
9-inch springform panmeasuring glassstand mixerpaddle attachmentspatula
Tips
- Use room temperature ingredients for best results.
- Don't overmix the batter to avoid cracks.
- Use a water bath for extra insurance against cracks.
- Cool slowly to prevent cracking.
- Cheesecake can be frozen for up to 3 months and keeps up to 4 days in the fridge
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