Cheesecake

• 總時間: 10 hours

食材

Crust:

21 whole sheets of Graham Crackers

6 tbsp Sugar

8 tbsp Melted Butter

Cheesecake:

2 lbs Cream Cheese

1 Cup Sugar

1/2 tsp Salt

14 oz Sour Cream

1 tbsp Vanilla Extract

4 Eggs

步驟

Make the graham cracker crust and press it into a double foil-wrapped 9 inch springform pan. Line the top oven rack with foil, shiny side up to prevent the top of the cheesecake from burning. Beat cream cheese until smooth, then mix in sugar, salt, vanilla, sour cream, and eggs one at a time. Pour over crust, tap out air bubbles, and bake at 325°F with a water bath underneath for about 1 hour, until set but still jiggly. Let cool gradually in the TURNED OFF oven 30 minutes, then on the counter 2 hours. Chill at least 6 hours or overnight. Loosen edges, remove pan, and top as desired. Slice with a hot, clean knife for neat pieces.

I misspoke and I actually used a 9 inch pan. You can also soften the cream cheese in hot water in its sealed foil for about thirty minutes.

Full detailed recipe on Catastrophiccook.com

tiniyounger @phillycreamchs @honeymaidsnacks