I happen to know that geeksugar has a weakness for cheesecake. She just can't refuse a slice, doesn't matter when or where, if a piece of cheesecake somehow lands in her lap she devours it. As much as I hate to admit it, I'm kind of the same way. Seriously, who doesn't LOVE cheesecake with its smooth creaminess and a crumbly graham cracker crust? It's pretty easy to make (as long as you have a spring form pan). To give my vanilla cheesecake recipe a try, read more
7 tablespoons unsalted butter
1 1/2 cups graham-cracker crumbs(about 11 crackers)
1 vanilla bean
2 lbs. cream cheese, thoroughly softened
1 1/4 cups sugar
4 eggs, at room temperature
1 1/2 cups sour cream
2 1/2 Tbsp. vanilla extract (use Tahitian vanilla extract, if possible)
- Heat oven to 350°.
- In a small saucepan, melt 5 tablespoons butter.
- In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist.
- Pour mixture into a 9-inch spring form pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes.
- Transfer to a wire rack.
- Reduce temperature to 275°.
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth.
- Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
- Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl.
- Beat in sour cream and salt.
- Pour batter into crust.
- Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes.
- Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan.
- When cool, cover tightly with plastic; let set at least 4 hours or overnight.
Makes 1 nine-inch cake.
Learn more tips for baking the perfect cheesecake.