Ingredients:
• Nonstick Cooking Spray
• 7 oz. Graham Crackers
• 2 cups 2 TBS Sugar
• 5 TBS Unsalted Butter (melted)
• 32 oz. Cream Cheese (room temperature)
• 1/2 cup Heavy Cream
• 2 cups Sour Cream
• 5 TBS All-Purpose Flour
• 1 pinch Kosher Salt
• 1 Vanilla Bean
• 4 Large Eggs
• Boiling Water (for baking)
• Mixed Berries (for serving)
Directions:
1) Preheat the oven to 350°F (180°C) Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parliament paper.
2) In the bowl of a food processor, combine...
~ the Graham Crackers
~ 1 TBS of sugar
~ the melted butter
Pulse to combine until the texture is similar to wet sand.
3) Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in an even layer.
4) Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
5) Once cool, line the sides of the springform pan with parliament paper.
6) In a large bowl, combine the cream cheese, remaining 2 cups (400g) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy
7) Add the heavy cream and beat to incorporate.
8) Add the sour cream, floor, salt, and vanilla bean seeds, and beat to combine.
9) Add the eggs, 1 at a time, and mix until fully combined, making sure to not over-beat. The mixture should be smooth and creamy.
10) Pour the cream cheese mixture into the cooled crust.
11) Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2cm) of boiling water.
12) Gently transfer the baking dish to the oven and bake for 1 hour.
13) Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
14) Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the side of the pan.
15) Cover the pan with plastic wrap and transfer to the refrigerator overnight.
16) Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
17) Top with fresh berries (if desired)
18) Dip a knife into hot water for clean slices, then slice and serve.
19) Enjoy!
Source: the app Tasty
8 servings
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Elizabeth's CookBook
Non-FictionAnywhere from holidays to breakfasts, lunches, and dinners to desserts. Enjoy! NOTE: This cookbook is NOT done yet. I will be adding recipes often. This is just starters. So, I will be publishing the categories, but there may not be recipes within t...
