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 (32- ounces in total)
1 cup granulated sugar
1/2 cup sour cream, room temperature
2 teaspoons vanilla
3 eggs, room temperature.
Instructions
Make the Crust
Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.Preheat oven to 350°F.
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.
Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling.
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Make the Cheesecake
1. Cream ingredients together. 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.
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.
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