4 ounces (1 stick) of melted unsalted butter for the crust and more butter to brush the pan
33 broken Graham cracker squares
1 teaspoon of sugar
1 1/four cups sour cream
Cream cheese, 20 ounces
One sugar cup
1/4 cup vanilla extract

2 eggs
3 yolks
30 ml of thick cream


1) Turn the oven on to 300 F.
2) Use a portion of the melted butter to brush the outside of a 9 by 3-inch cake pan.
3) Attach parchment to the sides and bottom.
4) Combine graham cracker crumbs, the remaining melted butter, and 1 tablespoon of sugar in a small dish.
5) Firmly pat 2/3 of the mixture into the pan’s bottom.
6) Arrange the remaining crumbs on a sheet pan and bake the crust and the rest of the ingredients for 10 minutes.

7) Cool. Keep some extra of the crumbs mixture for the sides.
8) Beat sour cream for 10 seconds with a paddle attachment on a stand mixer.
9) Add the sugar and cream cheese, and mix on low for 30 seconds before increasing the speed to medium. Delete the bowl.
10) Combine the heavy cream, vanilla, eggs, and yolks in a another container.

11) Add the liquid mixture gently while running the mixer on medium.

12) Stop and scrape when half of it has been absorbed. Continue including

until the other ingredients are well combined.

13) After everything has been thoroughly blended, pour into the crust.

14) Reduce the oven’s heat setting to 250° F.

15) Bake the cheesecake for an hour in a water bath that has been warmed.

16) Shut off the oven and leave the door open for a minute.
17) Shut the door for one further hour.
The cheesecake should be taken out of the water bath and put in the
six hours in the refrigerator to properly chill before serving.
19) Put the entire cake pan into a hot water bath when you’re ready to serve.
around 15 seconds.
20) Unmold onto a serving plate or cake round.
21) Apply the rest of the Graham Cracker mixture to the edges of the
the dessert.
22) Before cutting, immerse your knife in hot water and dry it afterward.
You slice the cake in half.

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