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
Preheat oven to 350F.
Place a 10-springform pan on a rimmed half sheet pan.
Combine cracker crumbs, sugar, and butter together and press into the bottom of a 10-inch springform pan; set aside.
In a medium bowl, make the topping by whisking the sour cream, sugar, and vanilla together; set aside.
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.
Add eggs, one at a time, and continue beating until fully incorporated.
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).
Remove cheesecake from oven and smooth the topping into an even layer; return to oven for 5 minutes.
Remove from oven and cool on a cooling for at least an hour before chilling for at least 4 hours (overnight is ideal).
Before serving, carefully run a thin knife or spatula between the cheesecake and springform pan walls.
Unclamp springform pan to unmold.
Slice with a hot knife.