Cheesecake

Updated at: Thu, 17 Aug 2023 05:13:12 GMT

Step 1

Preheat oven to 350.

Step 2

Press the graham cracker crumbs into an even layer on the bottom of a 6 inch springform pan. Bake the crust until dark golden brown and firm, 8-10 min. Transfer to a wire rack to cool.

Step 3

When the crust is cool, wrap the bottom of the pan with plastic wrap and place in the oven for 3 min to shrink to the plastic. Return to the wire rack to cool. Leave the oven on.

Step 4

In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese on med speed until fluffy, but without adding too much air, until smooth and creamy, without any lumps, 5-8 min. Gradually add the sugar and beat until smooth.

Step 5

With the mixer on low speed, drop the eggs, one at a time, into the cream cheese mixture. Beat each egg until thoroughly incorporated before adding the next. Slowly add the cream and then the vanilla and beat until smooth, 5-8 min.

Step 6

Strain the batter through a medium-mesh sieve into a clean bowl, then pour into a cooled crust.

Step 7

Bring a large kettle of water to a boil.

Step 8

Place the filled cheesecake pan into a roasting pan. Carefully pour the boiling water into the larger pan to reach halfway up the sides of the cheesecake pan. Bake until the filling is set and just barely jiggles on the center, about 1 hr 30 min. Remove from the water bath and place on wire rack to cool completely.

Step 9

To make the glaze, add the sour cream and sugar to a small bowl and whisk to combine. Spread it over the top of the cooled cheesecake.

Step 10

Wrap tightly in plastic wrap and refrigerate at least 2 hrs. Remove from refrigerator 30 min before serving. To de-pan unlatch the springform pan and use an offset spatula to loosen the crust from the pan and transfer to a cake board.

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