Classic Vanilla Cheesecake with Graham Cracker Crust

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:

1. 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.
2. 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.
3. 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.
4. Chilling:
   • Wrap the cooled cheesecake in plastic wrap and refrigerate for a minimum of 5 hours, preferably overnight.
5. 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.