Ingredients
– 8 oz cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon vanilla bean paste (optional)
– 1/2 teaspoon salt
– 1 cup heavy cream
– 1/4 cup granulated sugar (for topping)
– 1 cup graham cracker crumbs
– 1/2 cup unsalted butter, melted
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Double boiler or heatproof bowl (for the water bath)
– Kitchen torch (for caramelizing the sugar)
– Food processor or rolling pin (for graham cracker crumbs)
Step-by-Step Instructions
First things first, I start by preheating my oven to 325°F (160°C). While it warms up, I prepare the crust by mixing melted butter and graham cracker crumbs in a bowl until it resembles wet sand. Then, I press it firmly into the bottom of my springform pan. This buttery base adds a fantastic crunch that contrasts beautifully with the creamy filling. After that, I set the pan aside and turn my focus to the cheesecake batter. In another bowl, I beat together the softened cream cheese and sugar until smooth and fluffy, usually about 3 minutes. This is where the magic begins! (See the next page below to continue steps…)