Experience the silky texture and rich flavor of this classic vanilla cheesecake, complemented by a buttery graham cracker base.
Ingredients:
For the Crust:
- 2 cups finely crushed Graham crackers
- ½ cup unsalted butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling:
- 24 oz cream cheese, softened to room temperature
- ½ cup full-fat sour cream
- 1 cup granulated sugar
- 3 teaspoons pure vanilla extract (or seeds from 1 vanilla bean)
- 3 whole eggs
- 2 additional egg yolks
- 2 tablespoons cornstarch
For the Topping:
- 1 tablespoon granulated sugar, for brûlée finish
Instructions:
- Crust Preparation:
- Line a 9-inch springform pan with parchment paper. Preheat your oven to 180°C (350°F).
- Combine graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the pan, creating an even layer.
- Bake the crust for 7-8 minutes, watching to avoid burning. Allow to cool.
- Cheesecake Filling:
- Reduce oven temperature to 140°C (280°F).
- In a large bowl, beat the cream cheese until smooth. Blend in sugar and vanilla extract until creamy.
- Mix in sour cream, then eggs and yolks one at a time, ensuring each is fully incorporated.
- Sift cornstarch into the batter, stirring until the mixture is free of lumps.
- Pour the batter over the cooled crust, smoothing the top. Tap the pan gently to release any air bubbles.
- Baking:
- Bake the cheesecake for about an hour. The perimeter should be set, but the center will have a slight jiggle.
- Turn off the oven, crack open the door, and allow the cheesecake to cool gradually for 1-2 hours.
- Chilling:
- Wrap the cooled cheesecake in plastic wrap and refrigerate for a minimum of 5 hours, preferably overnight.
- Finishing Touch:
- Just before serving, sprinkle the top of the cheesecake evenly with granulated sugar.
- Using a kitchen torch, caramelize the sugar until it forms a shiny, crisp layer.
Notes:
- Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smooth batter.
- Don't rush the cooling process; a gradual cooldown helps prevent cracks.
- When adding eggs, blend on a low setting, adding one at a time to avoid overmixing.
- Regularly scrape the sides of your bowl to maintain an even, lump-free mixture.
- Avoid opening the oven door prematurely to prevent sudden temperature changes that could cause the cheesecake to fall or crack.
This cheesecake offers a perfect balance of sweetness and tang, with a delightful contrast between the velvety filling and the crunchy, caramelized topping.
