Recipe Notes: Makes a 6 inch cheesecake Prep Time: 20 minutes Bake Time: 50-65 minutes Inactive Time: 6 hours tsp. = teaspoon Tbsp. = tablespoon g = grams Recipe Difficulty Level: Moderate
Ingredients & Measurements: Classic Cheesecake Crust 1 ½ cups (200g) 1 ½ sleeves about 13 crackers graham cracker crumbs 5 tbsp. 66g melted unsalted butter ⅛ tsp. salt ¼ cup (60gg) granulated sugar
Cheesecake Filling 2 8 oz cream cheese bars room temperature ½ (106g) cup granulated sugar 2 eggs + 1egg yolks room temperature 1 tsp. (6g) vanilla extract 1 tbsp. (15g) vanilla bean paste ½ tsp. cream of tartar ⅛ tsp. Salt
Instructions:
Step 1: Make Graham Cracker Crust In a food processor pulse the graham crackers until they form crumbs. Add the salt and pulse a few times. With the processor on the “on” setting, slowly drizzle the melted butter into the graham crackers, mix until it comes together and looks like wet sand.
Prep the springform pan by spraying the bottom and sides with non-stick cooking spray. Pour the graham cracker crust into the pan and press it into the bottom and sides, trying your best to press it into an even crust.
Bake at 350 degrees F for 8 minutes. Remove from oven and let cool.
Step 2: Make Cheesecake Filling After washing and drying the bowl of the food processor, add the room temperature cream cheese and whip for a few minutes. Add the vanilla extract and vanilla bean paste. Whip for a few more seconds, with the processor on, add the eggs one at a time. Continue to whip for a few seconds. Take the lid off and scrape down the sides of the bowl with a spatula. Mix for a few more seconds until the mixture is smooth and creamy and there are no lumps.
Step 3: Bake Cheesecake Wrap the bottom of the outside of the springform pan with foil to avoid water from seeping into the seam while the cheesecake bakes. Pour the filing into the cooled crust. Place the pan in the center of a rimmed baking sheet. Pour hot water into the rimmed cookie sheet until the water reaches halfway up the cookie sheet. Bake at 350 degrees F for 50-65 minutes, just until the center of the cheesecake is set and does not jiggle.
Carefully remove the cheesecake from the pan and let it come to room temperature. Cover with foil and place in the refrigerator to chill completely for at least 6 hours. Once the cheesecake has chilled, you can remove it from the pan and enjoy.
TIP: Allow the water in the rimmed cookie sheet to completely cool before removing the sheet from the oven. The water is very hot and you could burn yourself.
