How to make it

  • 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.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes