Description
Perfect cheesecake.
Ingredients
- FOR THE CRUST:
- 2 cups Graham Cracker Crumbs
- ⅓ cups Unsalted Butter, melted
- FOR THE FILLING:
- 16 ounces, weight Cream Cheese, Softened
- ¾ cups Granulated Sugar
- 2 teaspoons Vanilla Extract
- ⅓ cups Sour Cream
- ⅓ cups Heavy Cream
- 2 whole Eggs, Room Temperature
- FOR THE TOPPING:
- 1 cup Sour Cream
- 2 Tablespoons Powdered Sugar
Preparation
Preheat oven at 350ºF. Grease an 8-inch springform pan.
Make the crust by mixing crumbs and butter together in a food processor or with a fork. Press mixture onto the bottom of the springform pan. Bake crust for 15 minutes. Set aside to cool. Turn down oven temperature to 300ºF.
To prepare filling, beat cream cheese, sugar, vanilla, sour cream and heavy cream on medium speed until smooth in a standing mixer fitted with a paddle attachment. Then add eggs, one at a time, and mix until well blended.
Pour filling over the cooled crust. Tap the pan on counter a few times to release all the air in the batter.
Position rack in the centre of oven and place cheesecake on it. Place a shallow pan full of water on the lower rack in the oven. Bake for 1 hour, or until edge of the cheesecake is puffed but center is still wobbly and wet-looking.
Turn off the oven with the door slightly opened, let the cheesecake sit in the oven to cool completely, at least 1 hour. Chill for at least 4 hours, or preferably overnight.
To prepare topping, mix sour cream and powdered sugar until smooth. Spread the top of the cake with the sour cream mixture. Chill in refrigerator before serving.
