Sour Cream Cheesecake

Make the crust of your choice. I typically make a shortbread cookie in the bottom of the pan, then pour the topping onto that. this one is a graham cracker crust.

Make sure all ingredients are room temperature before starting. 

Preheat oven 350 to bake crust, reduce the oven to 225 for baking the cheesecake.

 9 inch springform pan. 

For the graham crust: 

180g graham crackers

85g butter, melted

50g sugar

Sour Cream Cheesecake

680g cream cheese

227g sugar

300g sour cream

80g heavy cream

2 eggs (120g)

3 egg yolks (51g)

⅛ teaspoon salt

1 teaspoon vanilla 

Parchment line the bottom and sides of a springform pan. Preheat the oven 350.

Plus the graham crackers in the bowl of a food processor until they are fine. Add the sugar, pulse again. Then add the melted butter. Pulse a final time.

Press the mixture into the bottom of the pan in an even layer. Use the bottom of a glass to press the graham crackers firmly down.

Bake 13 minutes. Remove from oven and cool to room temperature.

After cooking the crust, turn the oven to 250. (225 convection) 

Make sure all your ingredients are room temperature. 

In the bowl of a stand mixer cream the cream cheese and sugar thoroughly. Scrape the sides and paddle often. Add the sour cream, blend well. After that is incorporated add the cream. Again blend well. Add the eggs one at a time and end with the salt and vanilla. 

Set a mesh strainer over a bowl large enough to hold the filling and strain, pushing through any lump. 

Pour the cake batter over the cooled cookie lined springform pan. 

I set my pan inside an ovenable bag and set it inside a 10 inch cake pan. I then fill the area between the bag and the larger pan with very hot water once I set the cake on the rack in the oven.

Bake for 2 hours. Turn off the oven and allow the cake to sit in the oven 1 hour. Remove the cake from the oven and set on the counter to cool completely. (No more than 4 hours tops from turning off the oven to moving it to the refrigerator, for food safety reasons.) 

Chill overnight.