Cheesecake

Ingredients

Servings: 12

Graham Cracker Crust

• 1 ½ cups graham cracker crumbs
• 7 tbsps unsalted butter, melted
• 1 tbsp brown sugar
• 2 tbsps granulated sugar

Cheesecake

• 32 oz cream cheese, room temperature
• 1 cup sugar
• ⅔ cups sour cream
• 1 ½ tsps vanilla extract
• ⅛ tsp salt
• 4 large eggs, room temperature and lightly beaten

Instructions

1. Preheat oven to 325F.
2. To make the crust, use a food processor to pulse the graham crackers into crumbs. Pour into a medium bowl and stir in the sugar and melted butter until combined.
3. Press firmly into the bottom and slightly up the sides of a 9-inch pan. Set aside.
4. To make the filling, use a mixer to beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until smooth for about 2 minutes.
5. Add in the sour cream, vanilla extract, and salt. Beat until fully combined.
6. Add in the eggs one at a time, beating on medium speed after each. Avoid over-mixing the batter.
7. Pour the cheesecake batter into the prepared pan. Place pan on a baking sheet lined with foil to avoid leaks.
8. Transfer to the center rack of the oven and bake for about 75 minutes.
9. Remove from the oven and allow to cool for 10 minutes. Then, use a knife to gently loosen the crust from the inside of the pan to prevent cracks as the cheesecake cools and shrinks.
10. Allow to cool completely before placing in the refridgerator.

Tips

• Make sure that all of the cheesecake batter ingredients are at room temperature.
• Avoid over-mixing to help prevent the cheesecake from deflating and cracking.
• Avoid opening the oven door while the cheescake is baking.

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