Cheesecake

9h 10m
Serves 1
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Directions

  1. 1Blend 21 whole sheets of graham crackers in a food processor until super fine, then add 6 tbsp sugar.
  2. 2Add 8 tbsp melted butter to the graham cracker mixture and mix until you have a wet sand-like texture.
  3. 3Prep a 10-inch springform pan by placing parchment paper on the bottom.
  4. 4Pour the graham cracker crust mixture into the prepared pan.
  5. 5Spread the crust evenly and pack it down tightly with a flat-bottomed cup or measuring cup.
  6. 6Add 2 lbs of cream cheese (taken out the night before) to a mixing bowl.
  7. 7Cream the cream cheese with 1 cup of sugar until smooth.
  8. 8Scrape the bowl well to ensure a lump-free cheesecake.
  9. 9Add 14 oz sour cream, 1 tbsp vanilla extract, and 0.5 tsp salt to the cream cheese mixture.
  10. 10Cream the mixture again.
  11. 11Scrape the bowl once more.
  12. 12Add 4 eggs one at a time and cream them really well into the mixture.
  13. 13Pour the cheesecake batter on top of the crust in the springform pan, being careful not to scrape out any lumps.
  14. 14Double wrap the springform pan in foil with the shiny side out.
  15. 15Bang the pan on the counter a couple of times to get out any bubbles.
  16. 16Place foil on the top oven rack with the shiny side up to prevent burning.
  17. 17Place the cheesecake in the oven over a water bath (not in it).
  18. 18Bake the cheesecake for about 1 hour until it jiggles like jello and the sides are firm.
  19. 19Turn off the oven, keep the oven door slightly cracked open, and let the cheesecake cool for 30 minutes inside.
  20. 20Remove the cheesecake from the oven and let it cool on the countertop for a couple of hours.
  21. 21Remove the foil, place a paper towel on top of the cheesecake, cover it with the foil again, and refrigerate for at least 6 hours, preferably overnight.
  22. 22Run a hot, dry knife around the rim of the cheesecake before unclasping the pan.
  23. 23Remove the parchment paper from the bottom of the cheesecake.
  24. 24Place a paper towel on top of the cheesecake, then a platter on top, and flip the cheesecake upside down onto the platter.
  25. 25Run a hot, dry knife around the edges of the cheesecake to smooth it out for a perfect appearance.
  26. 26To cut, run the knife under boiling water, dry it, and then slice the cheesecake.

Ingredients

  • 21 whole sheets of Graham Crackers
  • 6 tbsp Sugar
  • 8 tbsp Melted Butter
  • 2 lbs Cream Cheese
  • 1 cup Sugar
  • 0.5 tsp Salt
  • 14 oz Sour Cream
  • 1 tbsp Vanilla Extract
  • 4 Eggs

Equipment

food processorbowlspringform panparchment paperflat bottom cup or measuring cupstand mixerovenfoilpot/pan for water bathpaper towelknifeplattermarble stand

Tips

  • Take cream cheese out the night before, not the morning of, to ensure it's at room temperature for smooth creaming.
  • Scrape the mixing bowl multiple times when creaming cream cheese and with other ingredients to ensure a lump-free cheesecake.
  • Do not scrape out any lumps from the mixing bowl when pouring the cheesecake batter into the pan, as this could ruin the cheesecake.
  • Double wrap the springform pan in foil with the shiny side out to prevent water from getting into the cheesecake during the water bath.
  • Bang the cheesecake on the counter a couple of times to get out any air bubbles.
  • Place foil on the top oven rack, shiny side up, to prevent the top of the cheesecake from burning.
  • Bake the cheesecake over a water bath, not directly in it, to ensure even cooking and prevent cracks.
  • Do not skip the chilling part (at least 6 hours, preferably overnight) as it is crucial for the cheesecake's texture and stability.
  • To cut perfect slices, run your knife under boiling water and dry it in between every single slice.

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