Cheese cake recipe

 Perfect Cheese Cake :

Ingredients

Graham Cracker Crust¹

• ▢1 ½ cups graham cracker crumbs (170g)
• ▢2 Tablespoons sugar
• ▢1 Tablespoon brown sugar (can substitute white)
• ▢7 Tablespoons butter melted

Cheesecake

• ▢32 oz cream cheese² softened to room temperature (910g)
• ▢1 cup sugar (200g)
• ▢⅔ cups sour cream (160g)
• ▢1 ½ teaspoons vanilla extract
• ▢⅛ teaspoon salt
• ▢4 large eggs room temperature, lightly beaten

Instructions

• Preheat oven to 325F (160C).
• Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
• Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

  Cheesecake

  • In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
  • Add sugar and stir again until creamy.
  • Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
  • With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
  • Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.