Cheesecake
| Set cream cheese and eggs out to reach room temperature | ||||||
| Preheat oven to 350°F | ||||||
| Have ready a 9-in springform pan | ||||||
| 1 3/4 cups graham cracker crumbs | mix | press into pan bottom, bake 350°F 10 min, cool; lower oven to 325°F | pour over crust, bake 325°F 75 to 90 min, until center barely jiggles | cool in turned-off oven, door ajar, 1 hr | chill at least 6 hr | |
| 2 Tbs sugar | ||||||
| 6 Tbs unsalted butter, melted | ||||||
| 2 lb (4 packages) cream cheese, softened | beat until smooth | beat in on low one at a time | mix in | |||
| 1 1/4 cups sugar | ||||||
| 2 Tbs all-purpose flour | ||||||
| 2 tsp vanilla extract | ||||||
| 4 large eggs | ||||||
| 2/3 cup sour cream | ||||||
- Set cream cheese and eggs out to reach room temperature
- Preheat oven to 350°F
- Have ready a 9-in springform pan
Ingredients
- 1 3/4 cups graham cracker crumbs
- 2 Tbs sugar
- 6 Tbs unsalted butter, melted
- 2 lb (4 packages) cream cheese, softened
- 1 1/4 cups sugar
- 2 Tbs all-purpose flour
- 2 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
Steps
- mix: graham cracker crumbs, sugar, unsalted butter
- press into pan bottom, bake 350°F 10 min, cool; lower oven to 325°F: step 1
- beat until smooth: cream cheese, sugar, all-purpose flour, vanilla extract
- beat in on low one at a time: step 3, eggs
- mix in: step 4, sour cream
- pour over crust, bake 325°F 75 to 90 min, until center barely jiggles: step 2, step 5
- cool in turned-off oven, door ajar, 1 hr: step 6
- chill at least 6 hr: step 7
