Makes one 8-inch (springform pan) cheesecake, 12 servings
- 1 tablespoon unsalted butter,
- room temperature
- Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 4 tablespoons (½ stick) unsalted butter,
- melted and cooled slightly
- 24 ounces (3 standard packages)
- cream cheese, room temperature,
- each cut into 4 pieces
- 1½ cups granulated sugar
- ¼ teaspoon kosher salt
- 5 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1½ teaspoons pure vanilla extract
Nutritional information per serving:
Calories 449 (61% from fat) • carb. 36g • pro. 8g fat 31g • sat. fat 18g • chol. 163mg • sod. 330mg calc. 39mg • fiber 0g
- Preheat oven to 325°F with the rack in the lower third of the oven. Coat the inside of an 8-inch springform pan with the tablespoon of butter. Reserve.
2. Prepare the crust. Put cracker crumbs, sugar, cinnamon, and melted butter in a small mixing bowl. Mix on Speed 2 until the mixture comes together. Pat crumb crust evenly into the bottom of the prepared springform pan, using the bottom of a glass, if necessary, to make it even.Put in the preheated oven and bake for about 8 to 10 minutes, until the crust is just set. Allow to cool while preparing the filling.
3. Wipe the beaters of crumbs. Put the cream cheese into a large mixing bowl. Starting on Speed 1 and increasing to Speed 4, mix until very smooth – you want to be sure there are no lumps. Scrape the mixing
bowl and beaters. While mixing on Speed 2, gradually add the sugar, about ¼ cup at a time, and the salt, mixing until very smooth. Add the eggs, one at a time mixing on Speeds 2 to 3, being sure each is fully incorporated into batter before adding the next. Scrape down the bowl and beaters and then add the sour creamand vanilla extract. Mix on Speed 1 until creamy, about 1 minute.
4. Wrap the cooled springform pan well withboth plastic and foil wraps – to come about two-thirds up the sides of the pan.
5. Pour batter into cooled, prepared crust – do not scrape any thick bits from the sides of the bowl, as they are not thoroughly mixed in and will change the texture of your finished cheesecake.
6. Put the filled pan into a roasting pan, or something similar in size and oven safe,and then add hot water so it comes about halfway up the sides of the springform pan.
7. Transfer the filled pan to the preheated oven and bake for 45 minutes. The cheesecake will still be jiggly at this point, but that is OK. After the 45 minutes have expired, turn the oven off and allow cheesecake to rest in the warm oven for an additional 45 minutes.
8. Remove and bring to room temperature.Cover well and refrigerate to fully chill prior to serving.