Once You Make Cheesecake Like This, You Won’t Go Back

By Sugar Spun Run · 270 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Make the crust: mix the graham cracker crumbs, sugar and brown sugar well. Add the melted butter and combine with a fork.
3. Press the crumbs firmly into the bottom and up the sides of a 9-inch springform pan. Set aside.
4. In a stand mixer or large bowl, beat the cream cheese until smooth and creamy, without overbeating.
5. Add the sugar and mix until creamy.
6. Add the sour cream, vanilla extract and salt and mix well, scraping the bowl down as needed.
7. On low speed, add the lightly beaten eggs one at a time, mixing just until each is incorporated. Scrape the bowl again and mix until fully combined.
8. Pour the batter into the prepared pan. Place the pan on a foil-lined baking sheet to guard against leaks.
9. Bake in the centre of the oven at 325°F (160°C) for 50 to 60 minutes, or longer if needed. The edges should be puffed and may be lightly golden, and the centre should spring back but still jiggle.
10. Cool on top of the oven for 10 minutes. Then run a knife gently between the crust and the inside of the pan, leaving the pan ring on.
11. Cool at room temperature for 1 to 2 hours, then refrigerate overnight or at least 6 hours. Remove the ring just before serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggCreamBrown sugarSour creamGraham cracker