Tall Creamy Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
1 Tbsp white sugar
02 -
6 Tbsp melted unsalted butter
03 -
1 1/2 cups crushed graham crackers (about 12 crackers)
→ Cheesecake
04 -
6 large eggs at room temperature
05 -
1/4 cup sour cream
06 -
2 1/4 lb softened cream cheese (four and a half 8-oz blocks)
07 -
1/2 Tbsp vanilla extract
08 -
1 1/4 cups white sugar
# Instructions:
01 -
Blend the crackers into crumbs. Stir together the crumbs, melted butter, and sugar in a medium bowl until everything’s damp. Press the mixture into a 9-inch springform pan, covering a little of the sidewalls too. Bake for 8 minutes at 175°C. Cool completely before moving to the next step.
02 -
Lay out two large pieces of extra-wide, heavy-duty foil. Center the springform pan on them and tuck the foil tightly around the base and sides. Fold the top edges outward so they're away from the rim. Make sure there are zero tears in the foil!
03 -
Start by heating the oven to 232°C. Use a paddle attachment on a stand mixer to beat together the cream cheese and sugar on medium-high for about 5 minutes until smooth. Scrape the sides when needed. Lower the speed to medium and mix in eggs one at a time. Finally, set speed to low and fold in the sour cream and vanilla. Pour this batter onto the cooled crust in the foil-wrapped pan.
04 -
Pour boiling water into a roasting pan. Place the cheesecake in the water (water should come nearly halfway up the pan’s height). At 232°C, bake for around 15 minutes. Drop the temperature to 107°C and cook for 60–75 minutes. A slight jiggle in the center is normal after baking. Let the cheesecake sit in the water for about 45 minutes. Then cool completely on a rack. Cover (don’t let the plastic touch!) and chill overnight to set before serving.
# Notes:
01 -
Stick with a standard oven instead of a convection one for better outcomes.