Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 32 ounces (4 blocks) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream, room temperature
- 1 tablespoon vanilla bean paste (or the seeds from 2 vanilla beans)
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, sugar, salt, and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling. Wrap the outside of the cooled springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium-low speed until perfectly smooth. Do not overmix, as adding too much air will cause the cheesecake to puff and crack. Add the sour cream, vanilla bean paste, and flour, then mix until just combined. Add the eggs one at a time, mixing on low speed after each addition just until the yellow disappears. Finally, stir in the heavy cream by hand.
- Pour the filling over the cooled crust and smooth the top with a spatula. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Place the entire setup into the oven and bake at 325°F (160°C) for 75 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan.
- Turn off the oven and crack the door open about an inch. Leave the cheesecake inside to cool slowly for one hour; this prevents sudden temperature changes that cause cracks. Remove the pan from the water bath, take off the foil, and let it cool completely on a wire rack. Once at room temperature, cover the pan loosely and refrigerate for at least 6 hours, preferably overnight. This chilling period is essential for the texture to set properly.
- To serve, run a thin knife around the edge of the pan before releasing the springform sides. Dip a sharp knife into hot water and wipe it dry between each slice for clean, professional cuts. Serve plain to highlight the vanilla bean or top with fresh berries.
- Cook Time: 1 hour 45 minutes (plus cooling and chilling time)