8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
Two 8-ounce packages cream cheese (Room temp)
Sour cream (Room temp)
Whole milk
Heavy cream
Large eggs (Room temp)
Unsalted butter
All-purpose flour
Sugar
Powdered sugar
Salt
Vanilla extract
Graham Crackers
Tools you’ll need
Baker’s joy non-stick baking spray
9-inch round springform pan
8 by 8 inch baking pan
Food processor
Whisk
Large sturdy wooden spoon
Spatula and offset spatula
Preparation of ingredients
Graham cracker crust
Step 1- Add 13 whole broken up graham crackers, 3 tablespoons sugar and 1/8 teaspoon salt into a large food processor. Blend for 30 seconds. Add 6 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Pulse 12 to 15 times with the food processor. Mixture should have a texture of moist sand.
Spray the bottom of your springform pan with the Baker’s joy non-stick baking spray.
Preheat oven to 375-degrees F.
Step 2- Add the graham cracker crumbs into the spring form pan. Press them down onto the bottom and slighly lift it up the sides of the springform pan with your hands and fingers.
Step 3- Place into a preheated 375 degree oven on the middle rack and bake for 7 to 8 minutes. Once done remove the springform pan from the oven and let the graham cracker crust cool completely.
Toasted Graham cracker toppping
Preheat oven to 380 degrees f.
Step 4- Add 4 whole broken up graham crackers into a food processor. Blend for 30 seconds to 1 minute.
Step 5- Add the crumbled graham crackers into an 8 by 8 inch baking pan. Place into a preheated 380 degree oven on the middle rack and bake for 4 minutes. Remove the pan from the oven and let the graham cracker crumbs cool completely.
Cheesecake batter
Step 6- Add two 8 ounce packages creamcheese (Room temp), 1/3 cup sour cream (Room temp), 2 large eggs (Room temp), 1/4 cup all-purpose flour, and 1/8 teaspoon salt into a medium-sized bowl. Stir all ingredients together with a large strudy spoon until combined. Scrape down the sides of your mixing bowl. Note- The mixture will appear to curdle as you stir it but it will eventually come together.
Step 7- Add 1/4 cup whole milk (Room temp), 1/4 cup heavy whipping cream (Room temp), 2/3 cup sugar, and 1 tablespoon vanilla extract. Stir all ingredients together with a sturdy spoon until combined. To break up some of the lumps in the batter, gently stir the mixture with a whisk for a few seconds.
Baking the cheesecake
Preheat oven to 300 degrees F.
Place your springform pan into an 11 by 17-inch baking pan. This will prevent any spillage in the oven if the cheesecake leaks during the baking process.
Step 8- Pour prepared cheesecake batter into the baking pan. Shake the baking pan slightly to make everything even. Place into a preheated 300 degree oven on the middle rack. Bake for 45 minutes.
Step 9- Remove the cheesecake from the oven. If you tap the sides of the springform pan and the cheesecake slightly jiggles in the center, it is done. Let the cheesecake cool completely. Once the cheesecake cools place it into your fridge overnight.
Sour cream topping
Step 10- Add 3/4 cup sour cream (Room temp), 2/3 cup confectioners’ sugar and 1 teaspoon vanilla into a medium-sized bowl. Stir all ingredients with a whisk until combined. Place the sour cream into the fridge for 15 to 20 minutes.
Removing the cheesecake from the springform pan
Step 11- Release the latch located on the side of the springform pan and lift up the side of the springform pan off. Line a sheet of parchment paper on top of the cheesecake and place a flat surface on top of the cheesecake. Flip the cheesecake upside down onto a flat surface.
Step 12- Remove the bottom part of the springform pan off of the cheesecake. Place a cake serving dish or pad on top of the cheesecake. Flip the cheesecake back over onto the serving pad. Remove the flat surface and peel the parchment paper off of the top of the cheesecake.
Decorating the cheesecake
Step 13- Add sour cream topping on top of the cheesecake. Spread the mixture on top of the cheesecake as evenly as possible with an offset spatula.
Step 14- Generously sprinkle the toasted graham cracker crumbs on top of the cheesecake. Place the cheesecake into the fridge for 30 minutes to an hour or freezer for 15 to 30 minutes before serving. This will allow the cheesecake to set.
YouTube instructional video
