Perfect Cheesecake

Ingredients

• 1.5 cup Graham cracker crumbs
• 0.5 cup Unsalted butter (Melted)
• 0.333 cup Granulated sugar (For the crust)
• Salt (A pinch, for the crust)
• 3 packages (8 oz each) Cream cheese (Softened to room temperature)
• 1 cup Sour cream (Room temperature; amount inferred from the partially legible on-screen text)
• 1.25 cup Granulated sugar (For the filling)
• 4 Large eggs (Bring to room temperature; the transcript suggests warming in hot water for 5 minutes)
• 1 tbsp Vanilla extract
• 0.5 tsp Salt (For the filling)

Steps

1. 1

   Place the graham crackers in a food processor or high-powered blender and pulse until they form fine crumbs.

2. 2

   Add the melted butter, ⅓ cup granulated sugar, and a pinch of salt to the crumbs. Pulse again until the mixture resembles wet sand.

3. 3

   Trace the bottom of the cheesecake pan onto parchment paper and cut out the circle. Place it in the pan to help keep the crust from sticking.

4. 4

   Pour the crumb mixture into the prepared pan. Use your fingers to push it toward the edges, then press it into an even, firmly packed layer across the bottom and up the sides with a flat-bottomed measuring cup or similar tool. Set aside.

5. 5

   Bring the cream cheese and sour cream fully to room temperature. The cream cheese should be soft to the touch; the transcript says this may take a few hours on the counter. To warm the eggs, place them in a container of hot water for 5 minutes.

6. 6

   Add the softened cream cheese to the bowl of a stand mixer. Add the room-temperature sour cream and 1¼ cups sugar, then mix on medium speed until combined and smooth, soft, and creamy.

7. 7

   With the mixer running, add the eggs one at a time, allowing each egg to incorporate fully before adding the next.

8. 8

   Add the vanilla extract and ½ teaspoon salt. Mix until combined.

9. 9

   Pour the batter into the prepared crust. Bang the pan on the counter a few times to release air bubbles.

10. 10

    Place a baking pan filled with hot water in the oven to add moisture. Preheat the oven to 325°F, as shown in the video.

11. 11

    Put the cheesecake in the oven and bake for 55 minutes. It is done when the top looks slightly puffed and the center is still jiggly.

12. 12

    Turn off the oven, open the door a crack, and leave the cheesecake inside for 1 hour to cool slowly.

13. 13

    After the slow oven cooling, cover the cheesecake with foil and transfer it to the refrigerator. Chill for at least 1 hour, then continue chilling for at least 2 more hours, or up to overnight, before serving.

14. 14

    Serve the chilled cheesecake. The creator suggests topping it with fruit compote.

Notes

The video does not clearly show the sour cream quantity; 1 cup is a cautious reading of the partially legible on-screen text, so verify against the linked Broma Bakery recipe if precision is needed. The source gives the oven temperature as 325°F. Fruit compote is suggested as an optional topping, but no amount or preparation is provided.

Nutrition per serving

• dessert
• baked
• American
• cheesecake
• vegetarian
• make-ahead
• creamy