Cheesecake

Crust

• 1 1/2 cups Graham cracker crumbs
• 6 tbsp Butter, melted
• 2 tbsp Granulated sugar

Filling

• 32 oz Cream cheese, softened
• 1 cup Granulated sugar
• 1/2 cup Sour cream
• 2 tsp Vanilla extract
• 4 Eggs

Prep

1. Heat the oven to 160°C (325°F). Wrap the outside of a 9-inch springform pan tightly in foil to protect it from the water bath.

Crust

1. Mix the graham crumbs, melted butter, and sugar and press firmly into the bottom of the pan. Bake to set slightly.

Filling

1. Beat the cream cheese on low speed until smooth, then beat in the sugar, sour cream, and vanilla, still on low. (Tip: Low speed throughout — this is a custard, and excess air beaten in now is what causes it to puff and then crack as it cools.)
2. Beat in the eggs one at a time on the lowest speed, mixing just until each disappears.

Bake

1. Pour the filling over the crust. Set the wrapped pan in a larger roasting pan and pour hot water into the outer pan to come partway up the sides.
2. Bake until the edges are set but the centre still jiggles gently, like a not-quite-set jelly, when the pan is nudged. (Tip: Pull it looking slightly underdone. It continues setting as it cools, and an outwardly fully-set cheesecake has usually already overbaked.)

Cool

1. Turn the oven off, crack the door, and let the cheesecake cool inside for an hour before removing. (Tip: This slow cooldown avoids the sudden temperature drop that can also contribute to cracking.)

Chill

1. Chill fully before slicing.