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Ingredients

Scale

For the crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 5 tablespoons unsalted butter, melted

For the cheesecake:

  • 2 pounds cream cheese, room temp
  • 1 cup sugar
  • 2 cups sour cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, melted and cooled
  • 3 large eggs, room temp
  • 1 large egg yolk, room temp

Instructions

To make the crust:

  1. Adjust rack to middle position and preheat oven to 350 degrees.
  2. Whisk the graham cracker crumbs and sugar in a medium bowl. Add the melted butter and mix until incorporated.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake 10 minutes. Remove from oven and let cool.
  4. Wrap the sides of the pan with two layers of foil, crimping over the top edge of the pan to hold it in place.

To make the cheesecake:

  1. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese on medium until light, fluffy, and completely smooth, 4-5 minutes. Scrape down the bowl to ensure smoothness.
  2. Add the sugar and beat on medium until incorporated, stopping to scrape down the sides as necessary.
  3. Add the eggs and egg yolk one at a time, beating after each addition. Scrape down the bowl as necessary to make sure everything is smooth.
  4. Pour the filling into the cooled crust and use an offset spatula to smooth the top. Tap pan on counter several times to release any air bubbles.
  5. Place broiler pan on bottom rack and fill with 2 quarts of warm water. Place springform pan on rack and bake for one hour without opening the door.
  6. Check cheesecake at one hour – the outer ring the cake should appear slightly puffed and fairly firm; the center should be set, but a little wiggly (think Jell-O). If the outer ring is not firm, let the cheesecake bake another 10 to 15 minutes. If it is done, turn off the oven, crack the oven door a couple inches and let cheesecake rest and cool in the warm oven for 30 minutes.
  7. Transfer to a wire rack and let cool 5-10 minutes. Remove foil and run an offset spatula around the cake to help loosen it from the pan. This also helps prevent cracking while the cake cools. Once completely cool, place a piece of parchment over the surface of the cake to keep condensation off the surface. Let chill in fridge at least 6 hours (overnight works great).

Notes

My recipe for Marionberry Lavender Jam is here.

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