If you’ve stumbled upon this recipe seeking out the *perfect* cheesecake, search no further!!
This cheesecake in its pure form is one of my favorite desserts ever, and as for cheesecakes, it is just the best.
The time spent waiting is the hardest part of this recipe, otherwise you’re just blending and mixing a few ingredients to make a truly stunning dessert.
I made a blueberry sauce to go with it (just in case), but Andrew and I agreed it was absolutely better all by itself.
I hope you give this recipe a try! Feel free to use gluten-full graham crackers if you’d prefer. Enjoy!!
Preheat oven to 375.
Blend graham crackers in a food processor until finely ground crumbs.
In a medium bowl, mix the crumbs with butter, sugar and salt.
Press into 9” springform pan and smooth the top using the bottom of a measuring cup.
Bake crust for 7 minutes and then let cool completely, at least 45 minutes.
In a large bowl with a hand mixer, beat the cream cheese until light and fluffy.
Mix each egg in, one at a time, scraping the bowl between each addition.
Mix in the vanilla and sugar.
Place the springform pan with crust in a baking sheet. Pour the cheesecake into the prepared crust and bake for 35 minutes. You’ll know it’s ready when the center of the cheesecake is still wobbly but the outside couple of inches look set.
Let cool for 5 minutes.
Prepare the topping by mixing together the sour cream, sugar, and vanilla.
Scoop the topping around the outside (on the set area), then smooth it gently over the surface.
Bake for another 10 minutes.
Let the cheesecake cool on the counter for at least 2 hours (this is critical to avoid condensation on the top of the cheesecake), and then place in the fridge, loosely covered, for at least 6 hours.
Slice and serve!
Adapted from: Epicurious
Makes: 10-12 servings
Prep: 20 minutes
Cook: 50 minutes
Total: 70 minutes (plus 8 hours rest time)
Crust:
- 8 oz gluten-free graham crackers (I like Kinnikinnick brand)
- 6 tablespoons unsalted butter, melted
- 5 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
Filling:
- 24 oz cream cheese, room temperature
- 4 large eggs, room temperature
- 1 1/2 teaspoons vanilla
- 1 cup granulated sugar
Topping:
- 16 oz sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
Preheat oven to 375.
Blend graham crackers in a food processor until finely ground crumbs.
In a medium bowl, mix the crumbs with butter, sugar and salt.
Press into 9” springform pan and smooth the top using the bottom of a measuring cup.
Bake crust for 7 minutes and then let cool completely, at least 45 minutes.
In a large bowl with a hand mixer, beat the cream cheese until light and fluffy.
Mix each egg in, one at a time, scraping the bowl between each addition.
Mix in the vanilla and sugar.
In a large bowl with a hand mixer, beat the cream cheese until light and fluffy.
Place the springform pan with crust in a baking sheet. Pour the cheesecake into the prepared crust and bake for 35 minutes. You’ll know it’s ready when the center of the cheesecake is still wobbly but the outside couple of inches look set.
Let cool for 5 minutes.
Prepare the topping by mixing together the sour cream, sugar, and vanilla.
Scoop the topping around the outside (on the set area), then smooth it gently over the surface.
Bake for another 10 minutes.
Let the cheesecake cool on the counter for at least 2 hours (this is critical to avoid condensation on the top of the cheesecake), and then place in the fridge, loosely covered, for at least 6 hours.
Slice and serve!
Crunchy Salty Sweet 