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A Nice Little Cheesecake |
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Serves: 8 CRUMB CRUST1 1/3 cups graham cracker crumbs 1/3 cup granulated sugar 5 tablespoons unsalted butter, melted FILLING 16 ounces cream cheese, at room temperature 3/4 cup granulated sugar Pinch of salt 1 1/2 teaspoons pure vanilla extract 2 eggs, at room temperature TOPPING 8 ounces sour cream, at room temperature 3/4 teaspoon pure vanilla extract Organize your recipes and simplify meal planning...Download the Cook'n Recipe Organizer for FREE!
1. To make the crumb crust: Preheat the oven to 350°F. Place an 8-inch springform pan on a jelly roll pan and set aside. 2. In a medium bowl, mix together the graham cracker crumbs, sugar, and butter until well blended and crumbly. Transfer the mixture to the springform pan and, using the bottom of a measuring cup or your fingertips, lightly press the mixture onto the bottom of the pan. Bake until set and fragrant, about 5 minutes. Transfer to a rack to cool to room temperature. 3. To make the filling: In a food processor, combine the cream cheese, sugar, salt, and vanilla until creamy and smooth, scraping down the sides and bottom of the bowl as necessary. Incorporate the eggs until fully blended. Pour into the springform pan. 4. Bake in the center of the oven until the top just begins to brown and the center jiggles slightly, 35 to 40 minutes. 5. To make the topping: Meanwhile, in a medium bowl, mix together the sour cream and vanilla until blended. 6. Remove the cheesecake from the oven and drop spoonfuls of the topping around the edge of the cake, then gently spread it to cover the cake evenly. Return to the oven and bake for 5 minutes longer. Transfer to a rack to cool completely. 7. Using a paring knife, loosen the sides from the inside edge of the pan. Loosely cover the pan with plastic wrap, and chill the cheesecake for at least 6 hours or overnight. To serve, gently unlatch the sides of the springform pan, and cut the cake into thin wedges. Serve at room temperature. Store, covered loosely with plastic wrap, in the refrigerator for up to 3 days. Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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