Perfect Cheesecake Recipe

Cheesecake is one of these recipes that can be intimidating. For so many years I averted this traditional dessert. something this is finicky or requires a bit care falls out of doors of my baking consolation quarter. however i'm right here to tell you a way to make cheesecake, and if i'm able to do it, you may too!

My best Cheesecake Recipe is quite foolproof in case you observe the easy steps. there is not anything complicated about this recipe, which is just the manner i really like it. What you will end up with is the creamiest cheesecake ever, with a buttery, delicious graham cracker crust. What’s even better approximately this recipe, is after you’ve attempted it, you may see that it’s totally open to be adapted. you could exchange the crust, blend in a laugh things like cookie dough, or swirl it with caramel or fudge. It’s the final cheesecake recipe you may need.

Ingredients

Crust

• 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
• 1/3 cup butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon kosher salt

Cheesecake

• 4 (8 ounce) packages Cream Cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup sour cream, room temperature
• 2 teaspoons vanilla
• 3 eggs, room temperature

Instructions

Crust

1. Preheat oven to 350°F
2. In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.
3. Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake.

Cheesecake

1. In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.
2. Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don’t over mix. Pour the filling over crust and spread evenly.
3. Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
4. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn’t come up higher than the foil.
5. Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
6. Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
7. Release the sides of the springform pan before slicing.

Based on the recipe from https://cookiesandcups.com/perfect-cheesecake/