NY Times Vanilla Chesecake


from ButterYum
makes one 10-inch cheesecake (can also use a 9-inch pan)

Crust:

  • 1 1/2 cups graham cracker crumbs (about 12 rectangular crackers)
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter, melted

Filling:

  • 3 8-ounce packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 1/2 teaspoons pure vanilla extract

Topping:

  • 16-ounces sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

  1. Preheat oven to 350F.  
  2. Place a 10-springform pan on a rimmed half sheet pan.
  3. Combine cracker crumbs, sugar, and butter together and press into the bottom of a 10-inch springform pan; set aside.
  4. In a medium bowl, make the topping by whisking the sour cream, sugar, and vanilla together; set aside.
  5. In the bowl of a stand mixer fitted with a flat beater or BeaterBlade, slowly cream together sugar, vanilla, and cream cheese, being careful to incorporate as little air as possible. 
  6. Add eggs, one at a time, and continue beating until fully incorporated. 
  7. Pour mixture into springform pan and smooth; bake for 45-55 minutes (the center should still jiggle a bit, but shouldn't be liquid - interior temp should reach 150F). 
  8. Remove cheesecake from oven and smooth the topping into an even layer; return to oven for 5 minutes. 
  9. Remove from oven and cool on a cooling for at least an hour before chilling for at least 4 hours (overnight is ideal). 
  10. Before serving, carefully run a thin knife or spatula between the cheesecake and springform pan walls. 
  11. Unclamp springform pan to unmold. 
  12. Slice with a hot knife.
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