Cheesecake Base
This is the recipe I use as the base for all my cheesecakes! It can take about half a cup of liquid flavoring ingredients, such as peanut butter, jams, or candy.
♦ 250 g Graham Cracker Crumbs, finely crushed♦ 7 TBS Unsalted Butter, melted♦ 70 g White Sugar♦ 150 g Sour Cream♦ 1 TBS + 1 TBS Heavy Cream*♦ 2 tsp Vanilla extract♦ 1/4 tsp Salt♦ 4 Large Eggs♦ 910 g (32 oz) Cream Cheese♦ 200 g Sugar
* ingredient split across steps
1
Prepare Preheat oven to 350°F. Prepare spring form pan with grease and parchment paper if desired. All dairy should been softened, either by leaving on the counter for 1-2 hours of following per-ingredient warming instructions.
2
Crush graham cracker if needed. Melt butter in large bowl. Add sugar and crushed graham cracker. Mix to form 'wet sand' like consistency.
♦ 250 g Graham Cracker Crumbs, finely crushed♦ 7 TBS Unsalted Butter, melted♦ 70 g White Sugar
3
Press crust flat into pan and bake for 10 minutes.
4
Combine sour cream, vanilla, salt, 1 TBS Heavy Cream, and additional flavors into a bowl and stir. Set aside
♦ 150 g Sour Cream♦ 1 TBS Heavy Cream♦ 2 tsp Vanilla extract♦ 1/4 tsp Salt
5
Beat eggs and heavy cream in a bowl until well mixed. Set aside.
♦ 4 Large Eggs♦ 1 TBS Heavy Cream
6
Cream sugar and cream cheese in stand mixer until smooth. Add egg mixture slowly, ~1/4th at a time. Alternate with 1/4th flavoring mixture, scraping down sides with rubber spatula between additions.
♦ 910 g (32 oz) Cream Cheese♦ 200 g Sugar
7
Bake 75 minutes in a water bath. Wrap pan as needed. When time is up, let cheesecake sit in oven for 30 minutes.
8
Carefully run knife around cheesecake to free cake from the sides of the pan. Let refrigerate in pan for 4 hours, preferably over night.