Cheesecake Recipe
33 graham cracker squares, crumbled
4 ounces unsalted butter, melted, plus additional for brushing the pan
1 tablespoon sugar
20 ounces cream cheese
1 1/4 cups sour cream
1 cup sugar
1 tablespoon vanilla extract
2 eggs
3 egg yolks
1/3 cup heavy cream
Preheat oven to 300 degree F.- Brush some of the melted butter around a 9 by 3 inch cake pan.
- Adhere parchment to the bottom and the sides.
- In a small bowl,combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar.
- Press 2/3 of the mixture into the bottom of the parchment lined pan.
- Place remaining crumbs on a sheet pan and bake both the crust and remaining mixture for 10 minutes.
- Reserve the additional crumb for sides.
- In a mixer with a paddle attachment, beat sour cream for 10 seconds.
- Add the cream cheese and sugar and mix on low for 30 seconds.
- Scrape the bowl.
- In a separate container, combine vanilla, eggs, yolks and heavy cream, with the mixer on medium.
- Slowly pour the liquid mixture in.
- When half of it is incorporated ,stop and scrape.
- Continue adding the mixture until the rest of the ingredients are incorporated.
- Once completely combined , pour into the cooled crust.
- Shake the pan a little to get rid of all the bubbles.
- This will prevent any cracks.
- Lower temperature to 250 degree F.
- Place cheese cake into a preheated water bath, in the oven for 1 hour .
- Turn the oven off and open the door for one minute.
- Close the door for one more hour with the oven turned off.
- Remove cheese cake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
- When ready to serve, place the entire cake pan into a hot water bath for about 15 minutes
- Unmold onto an cake round or serving dish.
- Take the remaining graham cracker mixture and press onto the side of the cake.
- To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.