Ingredients
- Crust:
- 33 graham cracker squares, crumbled
- 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
- 1 tablespoon sugar
- Filling:
- 20 ounces cream cheese
- 1 1/4 cups sour cream
- 1 cup sugar
- 1 tablespoon vanilla flavoring
- 2 eggs
- 3 yolks
- 1/3 cup heavy cream
Directions
Preheat oven to 300 levels F. Brush a few of the melted butter around a 9 by 3-inch cake pan. Adhere parchment towards the bottom and also the sides.
In a tiny bowl, combine crumbled graham crackers, the rest of the melted butter, and 1 tablespoon of sugar. Press 2/three of the mixture into the foot of the parchment-lined pan. Place remaining crumbs on the sheet pan and bake both crust and also the remaining mixture for ten minutes. Awesome. Reserve additional crumb mixture for sides.
Inside a mixer having a paddle attachment, beat sour cream for ten seconds. Add some cream cheese and sugar and blend on low for thirty seconds after which show up to medium. Scrape the bowl.
Inside a separate container, combine vanilla, eggs, yolks, and high cream. Using the mixer on medium, gradually pour the liquid mixture in. When 1 / 2 of it's incorporated, stop and scrape. Continue adding the mix until all of those other ingredients are incorporated. Once completely combined, pour in to the cooled crust.
Lower oven temperature to 250 levels F. Place cheesecake right into a preheated water bath, within the oven for one hour. Turn the oven off and open the doorway for just one minute. Close the doorway for an additional pair hour. Take away the cheesecake in the water bath and put within the refrigerator for six hrs to totally awesome before serving.
When prepared to serve, put the entire cake pan right into a warm water bath for around just a few seconds. Unmold onto a cake round or serving dish. Go ahead and take remaining graham cracker mixture and press in to the sides from the cake.
To slice, put your knife right into a warm water bath and wipe dry every time you create a go through the wedding cake.