How to make it
8 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, 50g (1/4 cup) sugar, and melted butter until well combined.
Press the mixture firmly
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
10 minBeat the 900g cream cheese and 250g sugar together
In a large bowl, beat the 900g cream cheese and 250g sugar together until smooth and creamy. Use a low speed to avoid adding too much air.
Mix in the sour cream, vanilla extract, and flour
Mix in the sour cream, vanilla extract, and flour until fully incorporated.
Add the eggs one
Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
Pour the filling
Pour the filling over the prepared crust. Wrap the bottom of the pan in foil and place in a water bath if desired for extra smoothness. Bake at 325°F (163°C) for 60-70 minutes until the edges are set but the center still slightly wobbles.
1 hr 10 minTurn off the oven and crack the door open
Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then, remove and cool completely on a wire rack.
1 hrRefrigerate the cheesecake
Refrigerate the cheesecake for at least 8 hours or overnight before removing from the springform pan and serving.
8 hr
A little kitchen wisdom
Ensure all dairy ingredients are at room temperature to achieve a perfectly smooth batter. For the best texture, chill the cheesecake overnight before serving.
