Cheesecake

Yield: 1 8 inch Pan / 16 servings

Category: Cheesecakes

Cuisine: American

Reference: Original Recipe

Ingredients

• 170g (1½ cups) Crushed graham crackers
• 1 tbsp White sugar
• ½ tsp Ground cinnamon
• 4 tbsp Melted butter
• 16oz Cream cheese, softened
• 3 Medium eggs
• 1 cup Sugar
• 1 tsp Vanilla extract
• 16oz Sour cream

Steps

1. Preheat oven to 175°C (347°F).
2. Whisk together the 170g (1½ cups) crushed graham crackers, the 1 tbsp white sugar, ½ tsp ground cinnamon. Stir in the 4 tbsp melted butter. Press the mixture into the bottom of a 8 inch springform pan.
3. Bake in the preheated oven for 10 minutes. Remove from oven; allow crust to cool.
4. Beat the 16oz cream cheese with the 3 medium eggs on medium-low with an electric mixer until smooth.
5. Beat in the 1 cup sugar and 1 tsp vanilla extract. Fold in the 16oz sour cream just until blended. Do not overmix; overmixing causes the cheesecake to crack. Pour into the cooled crust.
6. Bake in the preheated oven for 45 minutes. Turn oven off. When the cheesecake has reached room temperature, chill in refrigerator for 8 hours before serving.