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