227: This thread could use some more cheesecake recipes.
crust
2 1/2 cups crushed graham crackers (in a normal ~14oz box, this should be about 2/3rds of the box. If you like a graham cracker crust, use a bit more. If you want a thin crust, use a bit less)
Stick of butter (softened)
1/4 cup sugar (unrefined sugar tastes better than white sugar, imo)
I recommend putting the graham crackers in a large (1 gallon) ziploc bag and smashing them with a rolling pin, but if you have a food processor, that wold be quicker. Mix the above ingredients, and press into the springform pan (EDIT: forgot to mention, should be 10" springform pan). set aside. Begin oven preheat to 350.
filling
3 pkg (8 oz each) cream cheese, softened
1 1/4 cup sugar (again, I recommend unrefined sugar if available)
1 tsp vanilla
3 eggs
1 cup sour cream
1 cup heavy cream
Mix cream cheese, sugar, vanilla and one egg to very smooth. Really, really smooth - you can not realistically overbeat it at this stage. Add remaining ingredients and beat ONLY until mixed. Do not overbeat/overmix, or the texture will be off (it'll be flaky instead of creamy.) Pour into crust.
Bake for an hour or so - you will know the cheesecake is done when a golden ring forms around the edges and it starts to develop small cracks on the surface. By 1 hour 15 minutes, even if it doesn't look golden enough, it's done. Turn off the oven (don't forget this part - I did once and totally ruined the cheesecake), crack the door open, and let cool in oven for an hour, then take out of the oven and let cool to room temperature, then refrigerate overnight.
