Cheers for Cheesecake



I happen to know that geeksugar has a weakness for cheesecake. She just can't refuse a slice, doesn't matter when or where, if a piece of cheesecake somehow lands in her lap she devours it. As much as I hate to admit it, I'm kind of the same way. Seriously, who doesn't LOVE cheesecake with its smooth creaminess and a crumbly graham cracker crust? It's pretty easy to make (as long as you have a spring form pan). To give my vanilla cheesecake recipe a try, read more


Vanilla Cheesecake

7 tablespoons unsalted butter
1 1/2 cups graham-cracker crumbs(about 11 crackers)
1 vanilla bean
2 lbs. cream cheese, thoroughly softened
1 1/4 cups sugar
4 eggs, at room temperature
1 1/2 cups sour cream
2 1/2 Tbsp. vanilla extract (use Tahitian vanilla extract, if possible)

  1. Heat oven to 350°.
  2. In a small saucepan, melt 5 tablespoons butter.
  3. In a medium bowl, combine graham-cracker crumbs and 1/4 cup sugar. Stir in melted butter until crumbs are moist.
  4. Pour mixture into a 9-inch spring form pan; press firmly, forming a 1/2-inch crust up sides of pan. Bake until set, 12 to 15 minutes.
  5. Transfer to a wire rack.
  6. Reduce temperature to 275°.
  7. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until smooth.
  8. Slowly add remaining cup sugar. Scrape in vanilla seeds; reserve pod for another use. Beat until well combined, about 3 minutes.
  9. Drizzle in eggs, one at a time, stopping occasionally to scrape down bowl.
  10. Beat in sour cream and salt.
  11. Pour batter into crust.
  12. Bake cheesecake until sides have set but center appears soft, about 1 hour 45 minutes.
  13. Transfer pan to a wire rack to cool. Run a paring knife around the outside of crust, loosening it from pan.
  14. When cool, cover tightly with plastic; let set at least 4 hours or overnight.

Makes 1 nine-inch cake.

Learn more tips for baking the perfect cheesecake.

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