Cheesecake

Ingredients

Crust

• 190g Graham Crackers
• 35g sugar
• 75g melted unsalted butter (about 6 tablespoons)

Cheesecake

• 32oz full fat cream cheese (4 8oz blocks)
• 325g granulated sugar
• ½ tsp salt
• 1 tsp vanilla
• 4 large eggs
• 120g heavy cream
• 240g sour cream
• 1 T cornstarch
• 3 T lemon juice

Instructions

1. Bring all ingredients to room temperature
2. Preheat oven to 350
3. Grind graham crackers, sugar and butter in a food processor until really smooth
4. Butter the bottom of 9 inch springform pan and add the crust ingredients. Pack very tightly using a measuring cup. Push the edges up the side a little
5. Bake for 8 minutes, remove from oven and then lower the temperature to 325
6. Whisk the cream cheese sugar salt and vanilla for 3-5 minutes until well combined and creamy
7. Lightly whisk eggs in a separate bowl. Do NOT overbeat to the point of becoming airy or it will make the cheesecake spongy.
8. Add the eggs to the cream cheese batter and mix at a low speed until just combined.
9. Add the cream, sour cream, lemon juice, and cornstarch and mix at a low speed until just combined, scraping the sides of the bowl to ensure batter is fully mixed.
10. Pour the batter into the crust (you may use parchment paper around the sides to keep it from sticking) and seal the pan tightly with aluminum foil on the outside but not the top.
11. Place a large tray in the oven and add 1-2 inches of boiling water. Place cheesecake pan in the water and bake for about 75-80 minutes. DO NOT open the oven. When done, cheesecake should have firm edges but a jiggly center.
12. Cool at room temp for 15 minutes then, if you didn't use parchment paper, run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help keep the cheesecake from cracking as it cools. Do not open the pan or release the edges of the pan until cheesecake cools 2-3 hours at room temp and has set in the refrigerator overnight (or 8 hours)