Easy Cheesecake with Perfect Texture #shorts

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Crush the graham crackers into crumbs. In a medium bowl, mix the crumbs with the melted butter and 1 tablespoon sugar until moistened.
2. Press the crumbs into a 9-inch springform pan, going slightly up the sides. Bake in the centre of a conventional oven at 350°F for 8 minutes, then cool to room temperature.
3. Wrap the outside of the springform pan in two large sheets of heavy-duty foil, folding it up the sides with no rips or holes, and fan the foil slightly at the top so the rim stays clear.
4. Preheat the oven to 350°F. In a stand mixer with the paddle attachment, beat the cream cheese and 1 1/4 cups sugar on medium-high for 5 minutes until completely smooth, scraping down the bowl and paddle as needed.
5. On medium speed, add the eggs one at a time, letting each incorporate before the next and scraping down the bowl as needed.
6. On low speed, add the 1/4 cup sour cream and 1/2 tablespoon vanilla and mix just until combined. Pour the batter over the cooled crust.
7. Boil more water than you think you need. Place the cheesecake pan in a deep roasting pan and pour hot water around it, about halfway up the sides (about 1 1/2 inches deep).
8. Bake in the centre rack at 350°F for 60 to 85 minutes without opening the door, until the outer edges are set and only the centre 2 to 3 inches jiggle slightly when gently shaken. If needed, bake in 5-minute increments until it reaches that stage.
9. Turn off the oven, open the door partially, and let the cheesecake cool inside for 45 minutes.
10. Remove the pan, discard the foil, and cool on a rack to room temperature. Cover loosely with foil, without touching the cheesecake, and refrigerate for at least 4 hours or overnight before slicing.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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EggCream cheeseSour creamGraham cracker