The creamy Cheese Cake- did I say yummy?

One good thing about this recipe is that people who don't like to eat cheesecake get started 😅.

WARNING: Loaded with CALORIES

What to use:

Graham Cracker Crust

1. 1 ½ cups graham cracker crumbs (170g) ( Trader Joe's)
2. 3 Tablespoons sugar in the raw
3. 7 Tablespoons butter melted 

Cheesecake

1. 32 oz cream cheese softened to room temperature (910g) 
2. 1 cup sugar in the raw (200g)
3. ⅔ cups sour cream (160g) ( Trader Joe's)
4. 1 ½ teaspoons vanilla extract (I use the one from Trader Joe's)
5. ⅛ teaspoon salt
6. 4 large eggs room temperature, lightly beaten

Equipment

9" Springform Pan

How to make:

Crust

1. Preheat oven to 325F.
2. Prepare Graham Cracker crust first by combining graham cracker crumbs( I simply used the mortar and pestle to make crumbs), sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
3. Pour crumbs into the Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Cheesecake

1. Add the cream cheese to a bowl and using a hand mixer stir until smooth and creamy (don’t over-beat)
2. Add sugar and stir again until creamy.
3. Add sour cream, vanilla extract, and salt, and stir until mixed thoroughly.
4. With the mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Make sure all ingredients are well combined.
5. Pour cheesecake batter into prepared springform pan. This mixture tends to leak so place the pan on a cookie sheet that’s been lined with foil.
6. Transfer to the center rack of your oven and bake on 325F for about 75 minutes. You will notice that edges are slightly puffed and begin to turn a light golden brown and the center should spring back to the touch but will still be jiggly. Don't over-bake.
7. Remove from oven and allow to cool on the cooling rack or trivets for 10 minutes. After that use a knife to gently loosen the crust from the inside of the springform pan.
8. Allow cheesecake to cool to come to almost room temperature before moving it to the refrigerator and allowing it to cool overnight.

Inspiration: Best Cheesecake