Sour Cream Cheesecake Recipe

How to make it

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• Preheat oven to 300 degrees F
• Brush some of the melted butter around a 9 by 3-inch deep cake pan - do not use a springform and make sure the sides of the pan are as close to vertical as possible. 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 the mixture into the bottom of the parchment-lined pan. Bake for 10 minutes
• In a mixer with a paddle attachment, beat sour cream for 10 seconds.
• Let cool.
• Add the cream cheese and sugar and mix on low for 30 seconds, making sure to scrape the sides often and then turn up to medium.
• In a separate container, combine vanilla, eggs, yolks and heavy cream.
• With the mixer on medium, slowly pour the liquid mixture into the cheese and sugar mixture.
• 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.
• Lower oven temperature to 250 degrees F.
• Place cheesecake into a preheated water bath (this is where the springform will fail you), in the oven.
• Bake for 1 hour
• Turn the oven off and open the door for one minute.
• Close the door for one more hour.
• Remove the cheesecake 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 seconds.
• Unmold onto a cake round or serving dish. To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.