If you make this recipe, let me know what you think and tag me on Instagram! Follow @Zafo0d on Instragram or check out more related posts.
Ingredients
For the Graham Cracker Crust:
2 cups (280g) honey graham cracker crumbs, finely ground in a food processor
1/3 cup (70g) granulated sugar
1/2 cup (110g) unsalted butter (melted)
1/2 teaspoon cinnamon
1/8 teaspoon salt
For the Cheesecake:
4 8oz. blocks full-fat brick cream cheese, at room temperature
1 1/2 (300g) cups granulated sugar
3 Tablespoons cornstarch
4 large eggs + 1 egg yolk, at room temperature
2 teaspoons lemon juice (freshly squeezed)
2 teaspoons vanilla extract
1 cup (250g) sour cream, at room temperature
Instructions
Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C). Lightly grease the bottom and sides of a 9-inch or 10-inch springform pan.
Make the Crust: Use a food processor or blender to grind the graham crackers into fine crumbs. In a small bowl, mix together the graham cracker crumbs, sugar, melted butter, cinnamon, and salt. Combine until you get the texture of wet sand then poor it into the pan. Firmly press it down into the bottom. Pat it down until the mixture is no longer crumbly - you can use the flat bottom of a small measuring cup to help smooth it out if needed. Pre-bake for 10 minutes. Remove from the oven and place the pan on a large piece of aluminum foil. Allow crust to cool slightly as you prepare the filling.
Make the Filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can. You will have close to 6 cups of batter.
Prepare the simple water bath: Boil a pot of water. You need 1 inch of water in your roasting pan for the water bath, so make sure you boil enough. As the water is heating up, wrap the aluminum foil around the springform pan. Place the pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Place the roasting pan in the oven on the bottom rack, then carefully pour the hot water inside.
Bake: Transfer the cheesecake to the oven and bake for 55–70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour.
Chill: Remove from the oven and water bath, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
Comments